Bread Omelette is basically toasted bread covered with a simple spiced egg mix, and the flavors come together nicely when it gets toasted until golden on both sides. This dish has soft eggs and slightly crisp bread, so the texture itself feels satisfying. The spices are mild making it an ideal breakfast recipe. Bread and eggs are a winning combo and this one is no exception.

Bread Omelette is one of those easy breakfast dishes I end up making when I want something filling but really don't have much time to think what to cook. I mostly make this for a quick breakfast or even sometimes for evening snack, especially when someone wants something warm and tasty immediately.

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About Bread Omelette

Bread Omelette is one of the oldest street-style snacks you will find in many places, and each shop has its own variations. The base idea is simple where eggs are beaten with onions, green chilies and spices, bread slices are dipped into this and cooked together. The bread absorbs the egg mixture and you get a soft inside and light toasted outside.

Bread Omelette always reminds me of train journeys as I love bread omlette served in the Indian Railways and should admit I look forward to day train journeys just for the sake of this dish. I make it when hungry in between meals or when we want a quick breakfast. It always turns out quite satisfying.

The taste also depends on how you like your omelette to be. Some people add more onion to make it bit crunchy, some keep it plain with only spices. The heat from pepper and chili gives a nice lift and the coriander leaves adds that fresh touch.

There are many ways people make this. You can toast the bread first and then sandwich the omelette, add little cheese on top, or even mix small pieces of capsicum or tomato into the egg. You can also make a bigger one by joining few bread slices like they do in shops. Each version has its own nice taste.

Bread Omelette Ingredients

• Bread slices - I used white bread, you can use wheat bread or milk bread also, both works almost the same.
• Eggs - I added two eggs as it gives enough mixture to cover the bread properly and keeps the omelette soft and fluffy. You can add one more egg if you feel it is coming bit thin.
• Red chilli powder - I am using this for giving small spicy taste and little color. You can adjust it how much heat you want.
• Garam masala - I added a pinch mainly for flavor, it blends well with onion and egg. You can skip also if you like very simple taste.
• Turmeric powder - I used just a tiny pinch, it gives warm color and light earthy taste, and the omelette looks more bright too.
• Pepper powder - I added this for heat which suits egg recipes very well. If you like pepper flavor more, you can add a bit extra also.
• Onion - I used finely chopped onion as it gives small crunch and mild sweetness once cooked.
• Green chilli - I added one green chilli for extra heat. You can skip if making for kids or if you don't want too much spice.
• Coriander leaves - I have used little chopped coriander for fresh smell and flavor. It makes the omelette feel more light.
• Oil - I used to cook the omelette and toast the bread even. You can use ghee also if you want richer taste.

Similar Recipes

• Bread bajji
• Bread Kheer
• Bread Pizza
• Bread Halwa
• Bread Jamun

How to make Bread Omelette Step by Step

1.Break open 2 eggs in a mixing bowl, then add all the spice powders along with required salt. Then add chopped onion.

2.Add finely chopped green chilies and coriander leaves to it. Mix it well with a spoon. Beat it for few seconds.

3.Heat a pan with oil,when it is hot - pour the egg mixture on it. Tilt it so that the egg mixture is even on all the edges.

4.Take a bread slice dip in the egg then flip over and place it. Repeat this for the other egg too. So the dipped side should come on top. Drizzle oil.

5.Once it gets cooked on one side, flip over to other side, press it with the ladle. Cook for 2 minutes then flip over and serve.

Serve hot!

Expert Tips

• Beat well - First beat the eggs for few seconds so they become light and mix evenly with onions and spices.
• Cook on medium flame - I have seen cooking on medium flame makes the omelette cook properly without burning the bread edges.
• Flip slowly -Flip the omelette gently because the egg mixture will be soft at first and may tear if done fast.
• Add extra pepper - I have tried adding little more pepper sometimes, and it gives a strong nice flavor which suits bread omelette well.
• Cheese option - I sometimes place a small cheese slice on top, and it melts inside making the whole omelette more filling and tasty.

Serving and Storage

Serve this hot with chopped onions, coriander leaves or even little ketchup if you prefer. It goes well with tea or even as a quick meal by itself. This recipe tastes best served immediately. I don't recommend storing leftovers.

FAQS

1.Can I add in vegetables?

Yes you can add small pieces of capsicum or tomato also.

2.Can I skip green chil4lies?

Yes you can leave it out if you want a milder omelette.

3.Will cheese taste good in this?

Yes cheese melts well and makes it richer.

4.Can I make without onions?

You can make plain omelette too, but onions add good flavor.

5.Which bread works best?

Any regular bread works, but slightly firm slices toast better.

If you have any more questions about this Bread Omelette Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Bread Omelette Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Makhana Paratha is a soft and mild paratha that I make by adding roasted and grind makhana to regular wheat flour dough. It has nice mild crunch from makhana and gives a different texture compared to usual plain parathas. This paratha is simple to prepare and feels both healthy and tasty at the same time. Makhana paratha could be relished for breakfast, dinner & as snack and a good idea for lunch box.

The flavor is warm and light with small hint of spice. I like to have it with chutney, pickle or just a cup of tea in morning. It's good choice for breakfast, lunch or even quick dinner because it cooks so fast. I like how makhana makes it filling but not heavy, so it feel nice and comforting to eat even on busy days.

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About Makhana Paratha

Makhana Paratha has mild flavor with a mix of simple spices and it tastes soo good without being heavy. It feels filling yet light, nice to have any time of the day. You can have it for breakfast, lunch or even quick dinner. The paratha turns little golden brown when roasted on tawa with ghee, giving that nice homemade smell.

The dough has turmeric, red chili powder and roasted cumin which gives good flavor but not too spicy. I add some coriander also, it gives freshness and small color to it. You can also make this as base and boiled potatoes filling to this in aloo paratha version.

This paratha recipe is also healthy because makhana is full of protein and easy to digest. When mixed with wheat it becomes more filling yet stays light on stomach. It keeps you full for long so it is good for breakfast or travel food also. You can pack it for lunch box or serve hot with curd or pickle.

I usually make this whenever I am craving something tasty and healthy. I like to serve it hot with a spoon of my homemade pickle and little chilled curd on the side.

Though makhana's flavor was very mild that I could hardly find out any difference, the parathas were very soft. I am buying phool makhana (lotus seeds) often these days as mittu has started to like it, she loves to munch on ghee roasted makhana with a drizzle of chat masala powder, perfect snack for evenings.

 Makhana Paratha Ingredients

• Wheat flour - It is base for the dough. It gives soft texture and helps parathas stay soft. You can use also use maida if you want.
• Phool makhana - I roast the makhana till crisp and grind to fine powder, it adds a nutty flavor to the paratha.
• Spice powders - I just used turmeric, red chili and cumin powder for color, spice and flavor. You can skip the turmeric if you want plain paratha.
• Coriander leaves - I chop fresh coriander finely and add it, it just lift the taste a bit and give nice freshness. You can skip if not available.
• Ghee - I add small spoon of ghee for roasting makhana and also while kneading. It gives softness and subtle flavor.
• Oil - I used for cooking the parathas. Cook till golden spots and crisp edges.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha
• Plain Paratha

How to make Makhana Paratha Step by Step

1.Heat ghee in a tawa, add makhana and roast till golden  or until crispy. If you taste it it will be crispy and not chewy that's the right stage. Switch off and cool down.

2.Transfer to a mixer jar and grind it to a fine powder. In a mixing bowl take all other ingredients (except oil) along with makhana powder.

3.First mix well with a spoon, then add water and knead it to a soft pliable dough. Allow i to rest for 15 minutes at least.

4.Then knead again and form lemon sized balls. Take a ball and start rolling. Dust flour if needed to avoid sticking

5.Roll to thin parathas. Roll the rest of the parathas too and keep it ready. Heat a dosa tawa, drizzle oil, then carefully transfer a paratha.

6.Cook till small bubbles starts to appear, then flip to other side, drizzle little oil/ghee and cook until brown spots appear here and there. Flip again if needed.

Serve hot!

Expert Tips

• Roasting makhana - I usually roast the makhana till it turns nice and crisp. You can check by pressing one between your finger, it should break easy.
• Grinding part - I always cool down and grind well into fine powder and mixes easily with wheat flour. Sometimes I keep it little coarse also for some crunch.
• Dough - Mix all dry ingredients first and then add water slowly little by little. This helps to make the dough soft and smooth, not sticky.
• Rolling parathas - I dust the board and dough with some flour while rolling. It stop sticking and helps to roll evenly. You can make it thin or bit thick, both taste nice in its own way.
• Cooking method - I cook the paratha on medium flame and drizzle some oil or ghee around. It cook evenly and gives nice golden brown color with crisp edge and soft inside.

Serving and Storage

You can serve this dish with curd or any pickle. It also goes well with dal or sabzi for a simple meal. You can pack it in lunch box or take it for short trips also.

Store leftover in airtight box for few hours. Reheat on tawa before serving to keep it soft and warm. It taste best when eaten fresh but stays fine for a day.

FAQS

1.Can I skip turmeric?

Yes, you can skip it if you do not like the yellow shade. It is just for color and mild warmth.

2.Can I make this without ghee?

You can use oil both for kneading and cooking. Paratha will still come soft though taste little different.

3.Can I add other flours?

You can mix little millet or rice flour if you want. I usually stick to whole wheat for soft texture.

4.Will it stay soft if stored?

Yes, it stays soft for few hours in airtight box. Just reheat slightly on tawa before serving.

5.Can I use makhana powder from store?

Yes, you can use store bought powder but freshly roasted makhana gives more aroma and better taste.

If you have any more questions about this Makhana Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Makhana Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Egg Bhurji literally translates to scrambled eggs prepared with sautéed onion, green chili, capsicum and added spices that can be stuffed with sandwich, chapati, paratha etc. It is the most delicious but also among the simplest of the sandwich recipes which could be done on a sandwich maker or a tawa.

Egg Bhurji Sandwich is usually the top-selling menu in street food stalls. This especially when served with pav is loved the most as a street food. Egg bhurji sandwich is a quick option for breakfast or dinner that can be filling as well as nutritious because of its high protein content.

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About Egg Bhurji Sandwich

Egg bhurji sandwich is a wholesome breakfast or dinner recipe when you have nothing but just bread and eggs at home. It is a healthy option that can be prepared in no time. Loaded with goodness of onion, capsicum and fragrant spices, this egg bhurji sandwich makes for a soul-satisfying meal.

The Indian-style bhurji is flavorful with the right punch of Indian spices. The bhurji filling has the right amount of savory and slightly spicy taste. Leftover egg bhurji can be used as a filling for chapatti, paratha, or rice.

This recipe takes me down the lane when me and my cousins would want something spicy after coming from school and my mum used to whip this up as a quick evening snack that used to be quite filling as well.

I love trying variety of sandwich recipes so wanted to try egg sandwich with the last few slices of bread I had. I always end up making sandwich with the last few leftover slices every time we buy bread.

This is just my easy idea of making egg bhurji sandwich, you can feel free to modify it according to your liking. We had the sandwich with hot chocolate and it was such a yum breakfast. You can serve this an evening snack too.

Egg Bhurji Sandwich Ingredients

• Bread - White bread, whole wheat bread, or multigrain bread can be used as per your choice, white bread is usually softer and the most ideal choice.
• Vegetables - I have used onion and capsicum you can use other vegetables like carrots, mushrooms, corn etc.
• Egg - I have used regular eggs. You can use brown eggs too.
• Spice powders - Enhances the overall flavor and can be increased or decreased as per your liking.
• Grated cheese - Freshly grated cheddar is preferred. I have used processed cheese you can use mozzarella cheese too.
• Butter - is added to toast the bread slices and enhances the taste of the sandwich.

Why this recipe works?

• This is the go to comfort food
• Easy and quick to make
• Tastes delicious.
• Can be whipped up quickly.
• Easily available ingredients in the pantry.
• Kid friendly and a great evening snack.

Similar Recipes

• Veg Grilled Sandwich
• Potato Sandwich
• White Sauce Sandwich
• Paneer Sandwich
• Avocado Sandwich

How to make Egg Bhurji Sandwich Step by Step

1.In a mixing bowl add oil, red chili powder, coriander powder, garam masala power and required salt. Then add onion, capsicum and mix well.

2.Transfer onion capsicum mixture to a pan and fry for few mins till raw smell of the spices leave, Set aside. Then scramble eggs well, add salt and pepper powder, Set aside.

3.Take bread slices. First take a heaped spoon full of scrambled egg and add it to a bread slice. On top of it add onion capsicum masala.

4.Then add a spoon of grated cheese. Close with another bread slice. Apply butter generously on the bread slice.

5.When the sandwich maker is preheated and ready, brush butter. Carefully transfer the bread to the sandwich maker, cook for 3-4 minutes until the bread slices have nice golden grill marks and is crisp. Cut and serve.

Serve hot!

Expert Tips

• Nutritional value - For a healthier option, you could opt for brown bread or multigrain bread that provides more fiber when compared to the white bread.
• Customization - You can opt for other vegetables like spinach, lettuce, cabbage along with onion and capsicum. You can add more cheese if you prefer to get a gooey cheese-egg sandwich.
• Sauteing - Saute the veggies well but do not make it soft, it should retain its crunch.
• Butter - Apply generous amount of butter while toasting the bread as it adds to the crispness of the sandwich as well as enhances the aroma and flavor.
• Excessive stuffing - Do not stuff in too much as the excess tends to ooze off during toasting.
• Preparation - Grill your bread on low to medium as too much heat can burn the stuffing.
• Alternate method - If you do not have sandwich toaster, you can use your dosa tawa for toasting.

Serving & Storage

You can pre-boil eggs and have the masala done the night before and store in the refrigerator. Sandwich can be served with any sauce/mayonnaise of your choice. You can trim the crust off the bread by refrigerating them for one hour for extra neat edges.
This sandwich keeps well for 2 days in the refrigerator and has to be brought to room temperature before consuming.

FAQS

1.What variant of bread is best suited for this recipe?

White bread is the most preferred one as it yields sandwiches that keep soft for a long time but if you are opting to go for a healthier option, then your ideal choice should be either multigrain or whole wheat bread.

2.Can cheese be skipped?

Yes, instead you can use mayonnaise as an alternate spread. It is for taste and also to hold the filling together.

3.Can I use this recipe and add vegetables skipping eggs?

Yes, you can skip eggs altogether and proceed with the same procedure by adding vegetables of your choice like spinach, lettuce, mushrooms, cabbage, carrot for a vegetarian variant.

4.What are the other options for egg bhurji?

Egg bhurji can also be served with pav, roti or rice.

5.Can kids and adults have this often?

It is best to opt for a smaller portion size and usage of whole wheat bread/multigrain bread for added fiber content.

If you have any more questions about this Egg Bhurji Sandwich do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Egg Bhurji Sandwich? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Channa masala sandwich is a wholesome dish that is served for breakfast or a quick snack. It also works perfectly for a lunchbox recipe too. This flavorsome spiced chickpea masala combined with toasted bread makes an exceptional sandwich recipe. The sandwich is just not tasty but also a great way to use leftover chana masala.

A simple idea of not wasting food evolved into a go-to option for easy meals for tiffin boxes or evening snacks. And this also proves how experimenting in the kitchen with our dishes can bring out new variations to relish. This recipe has been our personal favorite and on the weekly menu. So if you are making channa masala, ensure you're making a little extra for this chana masala sandwich.

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About Channa Masala Sandwich

Channa Masala Sandwich is an interesting fusion that is loved and relished by sandwich lovers. This recipe indeed tells us how our kitchen experiments can lead to surprisingly delicious results. Additionally, this recipe stands as one of the most satisfying recipes I have created in recent times.

The sandwich filling is prepared with overnight soaked chickpeas, sautéed and tempered with onions, tomatoes, and Indian spices making it a great option for a sandwich. A dash of lemon juice adds to the tanginess and the chopped coriander leaves give in its goodness to the dish. The mixture is mildly spicy, tangy, and perfect to go between the buttered breads.

This chana masala sandwich is just an idea of using leftover chana masala rather than a recipe. I always end up using leftover chana masala for making chana masala dosa or sandwiches. This recipe was born out of the need for something really interesting and quick.

I heated the chana masala for the gravy to thicken, assembled the slices of bread, and got the sandwich maker ready. In no time, I served these sandwiches hot with ketchup, ginger chai, and milkshake for kids. I also served this chana masala sandwich for my blogger friend who visited me last year and she loved it too so that justifies a post right?!

Chana Masala Sandwich Ingredients

• Bread - This is the base of the recipe. You can trim the sides if you want. Apply butter on the outside while grilling for the brown tints.
• Chana masala - You can use fresh or leftover masala. Ensure there is no water in the masala. Dry the masala completely otherwise the sandwich might get soggy.
• Onion - I have added finely chopped onions to the masala. You can skip it if you don't like the flavor of raw onions.
• Chat masala powder - this is optional. Sprinkling the powder will add tanginess and give a nice desi-style sandwich vibe.

Why This Recipe Works

• Balanced flavors, filing and healthy.
• Quick and easy to make.
• Smart lunch box recipe.
• Minimal ingredients and efforts.
• Can be customized as per your choice.
• Kids-friendly and travel-friendly.

Similar Recipes

• Pesto sandwich
• Chocolate sandwich
• Vegetable sandwich
• Mushroom sandwich
• Paneer Sandwich

How to make Chana Masala Sandwich Step by Step

1.Take leftover chana masala and heat it up until it becomes thick, Set aside and cool down. Take bread slices, spread a generous spoon of chana masala on one side of the bread slice.

2.Add chopped onion, sprinkle chat masala powder and coriander leaves.

3.Close with another bread slice. Apply butter generously on the bread slice. When the sandwich maker is preheated and ready, brush butter.

4.Carefully transfer the bread to the sandwich maker, cook for 3-4 minutes or until the bread slices have nice golden grill marks and is crisp. Cut and serve.

Serve hot!

Expert Tips

• Texture - Texture is very important as the chana masala can make the sandwich soggy. Ensure the masala is dry. Excessive moisture can mess up the sandwich.
• Mash a little - You can smash a few of the chickpeas while sauteing. This helps in bringing the filing together and prevents them from falling out.
• Spice Level - You can spice it up as per your requirement. It also depends on the bread you are using. For wheat or multigrain style of bread, bold flavors work well.
• Butter it up - Butter is another important ingredient and can use them generously. Apply butter on the outer side of the bread for that crisp golden finish.
• Add-ons - You can add fresh elements to the sandwich like cucumber, lettuce, and onions.
• A layer of cheese - You can add a slice of cheese or grated cheese to the sandwich before grilling them. It adds flavors to the sandwich and stands as a barrier against moisture.
• Grill it up - You can easily grill the sandwiches, or simply tawa fry them with a dollop of butter. Easy toasting is important.

Serving and Storage

Serve this sandwich hot with green chutney, ketchup, or a simple yogurt bowl. You can pair it well with chai or coffee and make it a satisfying tea-time snack. You can add a bowl of salad or roasted peanuts to complete the meal. You can cut them into triangles or squares depending on your guest.

The chana masala can be stored in the fridge in an airtight container for 3-4 days. It is recommended to enjoy the sandwiches fresh, however, you can pack them for lunch box, and can be consumed within 4-5 hours. Freezing the sandwiches is not recommended. You can freeze the chana masala for up to a month. Thaw completely and saute to remove the extra moisture.

FAQS

1.Can I use canned chickpeas for this recipe?

Yes, you can. Just rinse and drain them well before using it.

2.What kind of bread works best?

Any type of bread works for this sandwich. Ensure you are using fresh bread.

3.Can I make the sandwich ahead of time?

This is not recommended as it might turn the sandwich soggy. However, you can prepare the filling in advance and assemble the sandwich just before serving.

4.How do I prevent the sandwich from becoming soggy?

The chana masala you are using should be semi-dry. Consume the sandwiches immediately.

5.Is it necessary to toast the sandwich?

No, it is not. You can serve them plain. However, toasting enhances the flavors.

If you have any more questions about this Chana Masala Sandwich do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chana Masala Sandwich? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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