Papad Omelette works because of contrast, not complexity. Soft eggs form the base, while roasted papad brings brittle crunch and a subtle fermented depth that spices alone cannot create. The key lies in sequencing; eggs must begin setting before papad enters the pan. This keeps moisture from dulling its texture. Onion, chilli, and coriander are used sparingly so they support the eggs instead of weighing them down. Cooked over steady medium heat, the omelette stays tender while the papad holds its snap. It’s quick food, but it rewards attention.
Roast the papad over a flame or dry pan until evenly crisp with no soft spots. Let it cool briefly, then crush by hand into uneven shards. Avoid turning it into powder; varied sizes create a better bite and stop the papad from dissolving once added to eggs.
Description - Step 2
Egg Seasoning
Crack the eggs into a bowl and add salt, turmeric, and red chilli powder. Beat gently until yolks and whites just combine. Over-whisking traps air and tightens proteins, which leads to a firm omelette instead of a soft one.
Description - Step 3
Aromatic Fold
Add chopped onion, green chilli, and coriander to the eggs. Stir once to distribute evenly. Keeping the mix brief ensures the onion releases aroma while staying lightly crisp during cooking.
Description - Step 4
Pan Set
Heat oil or butter in a flat pan over medium heat. Pour in the egg mixture and allow it to spread naturally. Let it sit undisturbed until the edges firm up and the surface begins to lose its shine.
Description - Step 5
Papad Layer
Sprinkle crushed papad evenly across the semi-set eggs. Press lightly with a spatula so it adheres without sinking. This timing locks the papad in place while protecting its crunch.
Description - Step 6
Gentle Finish
Cook until the underside turns pale golden. Fold or flip carefully and cook the second side briefly. The centre should remain soft, with papad staying crisp rather than absorbing moisture.
Description - Step 7
Immediate Serve
Slide onto a plate and serve straight away. Delaying causes the steam to soften the papad and flatten the texture contrast.
Search
Login
Indian
Easy
Main Course