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Indian spiced omelette with chilli chapattis
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For the chilli chapattis
150g East End Chapatti Flour (or wholemeal flour), plus extra for rolling
¼ tsp salt
1 red chilli, finely chopped
¼ x 28g pack coriander, chopped
1 tbsp ghee
For the spiced omelette
2 tbsp oil
1 green chilli from Cooks’ Ingredients Red & Green Chillies, finely chopped
½ x 175g pack Waitrose 1 Baby Corn, sliced
½ bunch salad onions, sliced
1 small red pepper, cut into 1cm cubes
2 tsp medium curry powder
6 Waitrose British Blacktail Large Free Range Eggs, beaten
¾ x 28g pack coriander, chopped
1 To make the chapattis, mix the flour in a bowl with the salt, chilli and coriander. Gradually stir in 100ml water to give a soft elastic dough, knead for a couple of minutes on a floured surface then place in a bowl and chill for 1 hour.
2 Divide the dough into 4 and roll into balls then flatten with the palm of your hand. On a floured surface, roll each one out to a thin 18cm circle. Heat a little ghee in a medium frying pan and fry 1 at a time for 1-2 minutes on each side until golden, set aside and keep warm.
3 To make the omelette, heat 1 tbsp oil in the same pan and fry the chilli, baby corn, salad onions, red pepper and curry powder for 3-4 minutes to soften. Mix the egg and coriander together, then season and stir in the veg mixture.
4 Heat a little oil in the same pan and pour in half the mixture, swirling the pan so it covers the base, cook for 2 minutes until the base has set. Place under a preheated grill for a further 2 minutes until golden and remove. Repeat to make another omelette. Serve with the chilli chapattis.
Typical values per serving:
This recipe was first published in October 2017.