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Ros Omelette By Chef Pankaj Bhadouria
Ros Omelette is Goan street food. Chef Pankaj Bhadouria shares the recipe of this spicy omelette.
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INGREDIENTS
For Ros Omelette
1 tbsp turmeric powder
1/2 kg chicken
1/2 cup ginger, garlic, coriander leaves & green chilli paste
1/2 cup coriander seeds
1-2 tbsp black pepper
1 tbsp fennel seeds
1 cinnamon stick
1 mace
1/4 nutmeg
1 star anise
3-4 green cardamom
8-9 dried red chillies
1 tsp stone flower
2-3 tbsp poppy seeds
3 tbsp oil
1 cup sliced onions
1 tbsp chopped green chillies
1 tbsp chopped ginger
1 cup freshly grated coconut
water as required
oil for frying
1 cup sliced onions
4-5 sliced green chillies
2 eggs
2 tbsp chopped onions
1 tbsp chopped green chillies
1 tbsp chopped coriander
salt to taste
2-3 tbsp oil
chopped onions for garnish
1 tbsp lemon juice
PREPARATION
- Marinate the chicken with salt, turmeric powder, ginger garlic coriander leaves and green chilli paste.
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- Dry roast coriander seeds, peppercorns, fennel seeds, cinnamon stick, mace, nutmeg, star anise, green cardamom, dried red chillies, stone flower, poppy seeds.
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- Heat oil in a pan, add sliced onions and cook till translucent.
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- Add chopped garlic, chopped green chillies, chopped ginger and saute. Add freshly grated coconut and saute for 2-3 mins.
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- Once the mixture cools down, add water and grind it into a smooth paste.
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- Heat oil in a kadhai, add thinly sliced onions, sliced green chillies & saute till golden brown.
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- Add the marinated chicken and cook for 2-3 mins.
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- Add the spice paste, water, salt and mix well. Cook until the chicken is done.
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- In a bowl, whisk 2 eggs, chopped onions, chopped green chillies, chopped coriander and salt.
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- Heat oil in a pan, pour in the whisked eggs, cook on one side for 2-3 mins and flip. Cook on the other side.
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- Place the omelette on the plate & pour the xacuti gravy on top of it. Garnish with some chopped onion & lemon juice.
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