Omelette Masala Powder is a special mix of spices that can make your omelettes taste even better. It’s a blend of different spices like cloves, black pepper, cinnamon, and more.
Follow the steps in my recipe to make authentic omelette masala powder at home.
KEY TAKEAWAYS
- Omelette masala powder is very versatile and easy to make at home.
- Apart from enhancing the taste of ordinary omelettes, this masala powder is also good to add to egg curry, egg bhurji, egg sandwiches, egg wraps, egg fried rice, or an assortment of stir-fried vegetables, dosa fillings, and more.
- Storing the powder in a glass airtight jar in a cool and dark place will add to its shelf life and retain the freshness of the masala powder. Avoid moisture to prevent condensation and sunlight to protect the quality. Do not refrigerate.
- Traditional garam masala blend will offer a similar taste, as would biryani, pav bhaji, curry powder, and chaat masala powder.
How to Make Omelette Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it on your gas stove on a low flame. Put all the ingredients 1 tsp of cloves, 1 tsp of black pepper, 1 tsp of fennel seeds, 1 tsp cumin seeds, 3 pieces of star anise, 2 medium pieces of bay leaves, 2 pieces of dry red chilies torn in halves, 1 tsp of small sticks of cinnamon sticks, and 4 pieces of cardamom, in the pan.
Step 2: Stir the spices continuously to dry roast them making sure that they do not get burnt in the process.
Step 3: Notice the change in color of the spices after about 2 to 3 minutes of continuous stirring. At this point, you can also smell the aroma of roasted spices.
Step 4: Now, add 1 tsp of dry fenugreek leaves to it.
Step 5: Mix it well with the other spices so that it loses its moisture.
(Pro tip: At this point, switch off your gas stove to prevent the spices and fenugreek leaves from getting over-roasted or burnt).
Step 6: When everything is mixed nicely, transfer the ingredients to a plate. Set it aside for some time so that the spices cool off completely at room temperature.
Step 7: Take a dry and clean grinder.
Step 8: Pour the spices into the grinder.
Step 9: Grind the ingredients to a fine powder. Check the powder and you might need to grind it a couple of times for a smoother texture.
Step 10: Now, pour the finely ground spices onto a plate.
Step 11: Then add ½ tsp of asafetida and 1 tsp of chaat masala powder.
Step 12: Mix them nicely and your omelette masala powder is ready to use.
Recipe Card
Omelette Masala Powder
Ingredients
- 1 tsp Cloves
- 1 tsp Black pepper
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- 3 pieces Star anise
- 2 pieces Bay leaves
- 2 pieces Dry red chilies
- 1 tsp Cinnamon sticks
- 4 pieces Cardamom
- 1 tsp Dry fenugreek leaves
- ½ tsp Asafetida
- 1 tsp Chaat masala powder
Instructions
- Take a frying pan and heat it on your gas stove on a low flame. Put all the ingredients 1 tsp of cloves, 1 tsp of black pepper, 1 tsp of fennel seeds, 1 tsp cumin seeds, 3 pieces of star anise, 2 medium pieces of bay leaves, 2 pieces of dry red chilies torn in halves, 1 tsp of small sticks of cinnamon sticks, and 4 pieces of cardamom, in the pan.
- Stir the spices continuously to dry roast them making sure that they do not get burnt in the process.
- Notice the change in color of the spices after about 2 to 3 minutes of continuous stirring. At this point, you can also smell the aroma of roasted spices.
- Now, add 1 tsp of dry fenugreek leaves to it.
- Mix it well with the other spices so that it loses its moisture.(Pro tip: At this point, switch off your gas stove to prevent the spices and fenugreek leaves from getting over-roasted or burnt).
- When everything is mixed nicely, transfer the ingredients to a plate. Set it aside for some time so that the spices cool off completely at room temperature.
- Take a dry and clean grinder.
- Pour the spices into the grinder.
- Grind the ingredients to a fine powder. Check the powder and you might need to grind it a couple of times for a smoother texture.
- Now, pour the finely ground spices onto a plate.
- Then add ½ tsp of asafetida and 1 tsp of chaat masala powder.
- Mix them nicely and your omelette masala powder is ready to use.
Notes
- Roasting the spices is the key to success. I also suggest you to roast the whole spices on a low flame and stir continuously to prevent them from getting burnt.
- Remove the spices when you notice a color change and smell the natural aroma of the spices. Over-roasting will render a bitter taste to the masala powder.
- I always add and roast the fenugreek leaves in the end of the roasting process. This prevents overcooking. Stir them rigorously to eliminate moisture and mix the leaves seamlessly with the other ingredients.
- Allowing enough cooling time before grinding is essential to achieve the authentic taste and flavor of the masala powder. Transfer the hot spices onto a plate and spread them to expedite the cooling process.
- Grind the spices a couple of times to achieve a smooth texture, straining and regrinding the husk after each grind. Add the asafetida and chaat masala powder in the final grind to render a balanced and rich flavor.
