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Indian Street Food - Spicy Bun Omelette

For the buns:

1 package active dry yeast (1 tbsp) 
¼ cup water
1 cup milk, scalded
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
3 ½ cups sifted all purpose flour
1 egg  

Method:


Preheat oven to 375 F.


Soften active dry yeast in warm water. Combine milk, sugar, shortening and salt. Cool.  
  

Add 1 cup of the flour and beat well with a wooden spoon. Beat in softened yeast and egg.

Gradually add remaining flour to form soft dough. Knead the dough until soft and pliable, then roll into a ball and place in a large bowl.


Cover and let rise in warm place until doubled in size (1½ to 2 hours)     
 

Turn out on lightly floured surface and shape into 6 large rolls.

Place rolls in a baking tray, then cover and let rise for another ½ hour, until risen.


Bake in moderate over 375 degrees F for 17 - 22 minutes, until the rolls are golden.


Note:
If you have  bread machine, just place all the ingredients into the bowl, the make a dough using the dough cycle. Take out the risen dough, shape rolls by hand, and let rise again. Bake as directed.

For the omelette:

3 eggs
½ medium onion, diced fine
1 green chilly, sliced finely
1 small tomato, diced fine
¼ tsp hot chilly powder (or to taste)
½ tsp ground coriander
½ tsp ground cumin
½ tsp garam masala
Small handful fresh coriander, chopped finely
Salt and pepper to taste
A tbsp or so of oil

Method: 

Break the eggs into a large bowl. Whisk until well mixed. Add the chilly powder, ground coriander and cumin, garam masala and salt and pepper to taste. Whisk well. 

Add the diced onion, tomato, green chilly and chopped coriander. Mix well.

Heat the oil in a large pan, then pour in the egg-masala mixture. Cook until just set on the bottom. Preheat your grill, then place the pan under the grill for a few minutes, until the top is set. Slide the cooked omelette on to a plate.

In the same pan, place the sliced bun, slice side down and heat for a minute, until the bun is heated through.

Serve the omelette on the bun, with a hot cup of chai.

Note: An alternate way of making the omelette - Fry the onion in a litle oil, for about 2 - 3 minutes, until the rawness disappears. Add the diced tomato, green chilly, spices, salt and pepper. Fry for an additional 2 minutes. Add the fresh coriander and lightly beaten eggs. Stir together once, then cook the omelette until the bottom is just set and a very light brown. Flip the omelette over, and cook the other side for a few minutes. Serve on the fried bun, as above. 

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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