My first trip to India was in 2010 and I must admit I struggled with eating curry for breakfast. This dish became my saviour and really set me up for the day's adventures. An boy did I need it. I have cooked it at home ever since. What I love about it is it's fiery kick, tangy flavours and rolled in a wholemeal chapati makes a healthy and hearty breakfast. The cashews give it that added crunch and sweet flavour.
The chapati is optional as it can be eaten quite happily on its own or with another bread based substitute. If you do opt to go the whole hog then one chapati is plenty for this breakfast but I would recommend making enough for 4 so you can eat it later by stuffing it full of salad for lunch or on the side of a bowl of curry for dinner. Alternatively you can freeze the raw dough to be used at a later date, which will save you time preparing the dough next time.
Chapati (optional): Makes 4
250g Wholemeal plain flour for the chapatis
(100g Wholemeal plain flour for molding)
1 tsp Ground sea salt
200ml Cold water
2 eggs - beaten
1 tsp of coconut oil
Half a small red onion, finely diced
Quarter of a green pepper
40g of Paneer cheese, diced
1 chili, de-seeded and finely diced
Half a tomato, diced and excess juices drained
Half a tsp of turmeric
Half a tsp of cumin
A small clump of fresh coriander, finely chopped (plus a little more for garnish
For the chapatis, mix the flour and salt together in a large mixing bowl. Make a well in the middle of the flour and add the water gradually, kneading the dough so it becomes solid and malleable. Knead for at least 5 minutes adding more flour if too moist and sticking to the surface and sprinkle a little water if too dry and cracking.
Divide you dough into 4 equal amounts and use a rolling pin to form an approximately 15cm thin, round shape. Repeat for all 4 pieces of dough. Place one of the chapatis in a non-stick frying pan on a high heat for about 30 seconds or until it starts to raise up and bubble. Take care not to burn it. Flip it over to the other side for a further 15 seconds, or until brown blotches start to appear. Repeat for the remaining dough. Place the chapatis on a plate until your omelette is ready. Don't worry if the first one doesn't turn out as planned. Keep going. I find the very last one I do is the best.
Heat the coconut oil on a medium heat in the pan until it has melted. Add the onions, peppers, paneer and chilies and fry for a couple of minutes until they start to soften. Add the coriander, tomato and spices and keep stirring for another minute. Now add your eggs and mix well. empty the contents of the pan and the diced tomatoes into the beaten eggs and give it a good mix through. Add a good pinch of salt and pepper.
Use a wooden spoon to draw the egg mix to the centre of the pan and allow the remaining mixture to cover the pan. Do this until the eggs start to stiffen. Then use a spatular to flip half the omelette over onto itself creating a semi-circular shape. Press down with your spatular so some of the egg oozes out and use the spatular to keep its shape. After about a minute flip the omelette over to the other side and cook until the omelette is cooked through. Transfer straight to the chapati.
Finally, get the cashews and throw them into the hot pan you used to cook you eggs and dry fry for a minute or so, until they start to go brown and sprinkle inside or on top of your chapati with a scattering of coriander. Pick it up with your hands and devour it like a sandwich. Go on, don't be shy.