Masala Omelette Thepla Roll

1. 1

   Step 1

   • a.Prepare Thepla Dough
   • b.In a large mixing bowl, combine atta, besan, crushed kasuri methi, curd, ajwain, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, coriander powder, and 1/2 tsp salt.
   • c.Add 1 tbsp of ghee and mix with your fingertips until the mixture resembles coarse crumbs.
   • d.Gradually add warm water, a little at a time, and knead for 5-7 minutes to form a soft, pliable dough. It should be smooth and not sticky.
   • e.Cover the dough with a damp cloth and let it rest for 15 minutes.
2. 2

   Step 2

   • a.Cook Theplas
   • b.Divide the rested dough into 4 equal portions and roll each into a smooth ball.
   • c.Lightly flour a rolling surface and roll each ball into a thin 6-7 inch circle.
   • d.Heat a tawa (griddle) over medium heat. Place a rolled thepla on the hot tawa and cook for about 30 seconds, until small bubbles appear.
   • e.Flip the thepla. Drizzle about 1/4 tsp of ghee on top and spread it. Cook for another 30-45 seconds.
   • f.Flip again, drizzle another 1/4 tsp of ghee, and press gently with a spatula until light golden-brown spots appear on both sides. The thepla should be soft and foldable.
   • g.Repeat for the remaining dough balls. Stack the cooked theplas in a casserole dish or wrap them in a cloth to keep them soft.
3. 3

   Step 3

   • a.Prepare Omelette Mixture
   • b.In a separate bowl, crack the 8 eggs. Whisk them vigorously for 1-2 minutes until they are light, frothy, and uniform in color.
   • c.To the whisked eggs, add the finely chopped onion, tomato, green chilies, coriander leaves, ginger-garlic paste, remaining 1/4 tsp turmeric powder, 1/4 tsp red chili powder, garam masala, black pepper powder, and the remaining 1/2 tsp salt.
   • d.Mix everything thoroughly until well combined.
4. 4

   Step 4

   • a.Cook Masala Omelettes
   • b.Wipe the same tawa clean and heat 1/2 tsp of ghee over medium heat.
   • c.Pour approximately one-fourth of the egg mixture onto the tawa. Gently swirl the pan to spread the mixture into a thin circle, roughly the size of a thepla.
   • d.Cook for 1-2 minutes, until the edges begin to set and the bottom is light golden. Carefully flip the omelette.
   • e.Cook the other side for another minute until it's fully cooked through but still moist.
   • f.Slide the finished omelette onto a plate. Repeat the process with the remaining egg mixture to make 3 more omelettes.
5. 5

   Step 5

   • a.Assemble and Serve
   • b.Lay a warm, soft thepla on a clean surface.
   • c.Place one freshly cooked masala omelette on top of the thepla.
   • d.Optional: Spread a thin layer of green chutney or tomato ketchup over the omelette for extra flavor.
   • e.Carefully roll the thepla and omelette together into a tight wrap.
   • f.Serve immediately while warm. You can slice it in half for easier handling.

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