Bhujelo poro

Bhujelo poro

Baked spicy omelette

Mr Todiwala's Bombay
Helen Cathcart

This omelette is a Parsee speciality originating from Gujarat and should be eaten as soon as it is baked. Whatever you wish to eat with it, be it toast, hot soft bread or croissants, should all be kept ready. For breakfast a really fruity jelly is ideal.

The Parsee would have their omelette with an extra dollop of butter as well (and this I would recommend, though not on health grounds!).



Quantity Ingredient
2 thin green chillies
6-8 sprigs coriander
2 garlic cloves
1 cm piece fresh ginger
1/2 teaspoon cumin seeds
1/4 teaspoon salt
pinch ground turmeric


Quantity Ingredient
4 eggs, separated
1 teaspoon plain flor
2 teaspoons sunflower or rapeseed oil
knob butter, (optional)

To serve

Quantity Ingredient
sweet chutney
buttered warm pain rustique


  1. Grind the masala ingredients to a smooth paste in a mortar with a pestle (or a small bowl with the end of a rolling pin). Alternatively use a clean coffee grinder or small food processor, adding a splash of water, if necessary. Take care you don’t add too much, though, and make it runny.
  2. Preheat the oven to 220°C. Beat the egg whites until very stiff and fluffy. Mix the egg yolks together with the flour and masala paste, loosening with a splash more water, if necessary, then gently fold into the egg whites.
  3. Heat the oil in a large, 25 cm non-stick ovenproof frying pan or flameproof baking dish. When the oil is hazy but not smoking, add in the egg mixture and spread out.
  4. Dot the butter over the top, if using, and, after a minute or two, when just browning on the base, place the pan into the oven.
  5. Bake for 5–10 minutes or until the omelette is risen and golden brown on the top, cooked through, light and fluffy. To check whether it is cooked, insert a clean knife into the centre of the omelette and see if it comes out clean.
  6. Cut in halves or quarters and enjoy with sweet chutney, and warm pain rustique, soft rolls or toast.
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