Try out this Aditi Rao Hydari-approved omelette recipe for breakfast!

Breakfast and eggs are a match made in heaven. No matter how you like taking your eggs-scrambled, boiled or poached, they are a powerhouse of nutrients and an excellence source of protein. Our beloved Bibbojaan aka Aditi Rao Hydari recently shared a recipe close to her heart, and this omelette with Ellipaya Karam is bound to be your next culinary favourite!

The recipe is quite simple, let’s walk you through it.

According to Hydari, add one and a half tablespoons oil, half a tablespoon ginger garlic paste, one sliced onion, two green chillis, and salt according to taste and cook for 3 minutes. Then crack open 3 eggs and cover them with a lid. Cook for 2 to 3 minutes.

The Heeramandi actor added that in a mixer or mortar and pestle, put 6 to 7 garlic cloves , 1 tablespoon chilli powder, one-fourth teaspoon cumin, salt and grind it to make a coarse paste. This is your Ellipaya Karam chutney.

To finish off, you can add the paste to the egg and turn off the flame. Serve it with roti or parathas.

 

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Indianexpress.com spoke to Saddam Hussain, Chef the partie, Novotel Lucknow to understand how you can add Ellipaya Karam to spice up your otherwise regular omelette.

Hussein said that such chutneys are a popular affair in Rajasthan and Maharashtra, and the mixture of garlic, chillies, and oil is an Indian version of its Western counterpart, chili oil. “What used to be previously slowly infused, has now become a faster process where sizzling hot oil is added to chili flakes and garlic to make a crunchy chili crisp,” said the chef.

Hussein said just like you add a tabasco sauce to add flavour to your dishes, add a bit of the Ellipaya Karam pastes to add flavour to your egg. “You can also try and whisk the chutney or paste in the egg mixture before adding it to the pan.”

He shared that adding the chutney as a last step helps control the intensity of the flavour, which is also his preferred way to eat an omelette.

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