Classic Indian Bread Omelet (Bread Pakora Style)

1In a medium bowl, combine the torn bread pieces, chopped onion, tomato, green chili (1), and cilantro.

2In a separate small bowl, whisk the eggs (3 large) thoroughly. Add the turmeric powder (¼ teaspoon), red chili powder (¼ teaspoon), salt, and black pepper (⅛ teaspoon) to the eggs (3 large) and whisk until well combined and slightly frothy.

3Pour the whisked egg mixture over the bread and vegetable mixture. Add the 2 tablespoons of water.

4Use a fork or spoon to gently mix everything together. Ensure the bread pieces are fully coated in the egg batter. Let the mixture sit for 5 minutes to allow the bread to absorb the liquid and soften slightly.

5Heat the vegetable oil or ghee (2 tablespoons) in a non-stick skillet or tawa over medium heat until shimmering.

6Pour the entire bread-egg mixture into the hot skillet. Use the back of your spoon or spatula to gently spread the mixture into an even, round omelet shape, about 1/2 inch thick.

7Cook undisturbed for 3 to 4 minutes until the bottom is golden brown and set.

8Carefully slide a spatula under the omelet and flip it over. Cook the second side for another 3 to 4 minutes until it is also golden brown and the center is cooked through and fluffy.

9Remove the bread omelet from the skillet. Slice it into wedges and serve immediately with ketchup or green chutney.