Ros Omlet ..we have been craving this for the past many months and was checking out Goa Bhawan canteen for the past few months. It has been closed for so long now and I had to take matters into my own hands. The long weekend meant I had enough time to experiment. With a bit of help from AI, crafted the recipe below, it's just enough spice and tang for our taste buds.
## The Fried Spice Measurements
To get that authentic, complex Goan street-food flavour, dry-roast these whole spices in a pan on low heat until they are deeply aromatic and lightly toasted, before blending them with the browned onion and coconut base:
* Dried Red Chilies: 2 small local button chilies (if you want extra heat)
* Coriander Seeds (Dhania): 1 tablespoon
* Cumin Seeds (Jeera): 1 teaspoon (or ¾ tsp)
* Fennel Seeds (Saunf): 1 teaspoon (or ½ tsp)
* Black Peppercorns (Kali Mirch): 12–15 whole peppercorns
* Cloves (Laung): 5–6 whole cloves
* Cinnamon (Dalchini): 1-inch stick
* Green Cardamom (Elaichi): 3 whole pods
* Star Anise (Badian): 1 whole star (or 2 individual petals)
* Mace (Javitri): ½ small strand
* Nutmeg (Jaiphal): A tiny pinch (about ⅛ of a whole nutmeg, grated)
* Poppy Seeds (Khus Khus): 1 tablespoon (add these last during roasting, as they burn quickly)
1/2 tsp kashmiri chilli powder for colour
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## Step-by-Step Gravy (Ros) & Omelette
* 1½ cups freshly grated coconut
* 1 medium onion, sliced
* 1-inch fresh ginger, chopped
* 6–8 garlic cloves
* Method: Heat 1 tablespoon of oil. Fry the ginger, garlic, and sliced onion until golden. Add the grated coconut and sauté continuously until it turns a deep, uniform golden brown. Cool and grind this along with your roasted spices, 1 marble-sized ball of tamarind, and about ½ to 1 cup of water into a smooth, thick paste.
## 2. Building the Gravy
*
* 2 tablespoons oil or coconut oil
* 2 medium onions, finely chopped
* 1 large tomato, chopped
* 500g chicken, cut into small bite-sized pieces (marinated in 1 tsp turmeric, salt, and lime juice)
* Method: Sauté the chopped onions in oil until light brown. Add the tomatoes and cook until mushy. Toss in the marinated chicken and sear for 3–5 minutes. Pour in the blended spice-coconut paste and add 2 to 2½ cups of water. Simmer on medium-low for 15–20 minutes until the chicken is completely tender and the gravy is thin and free-flowing.
## 3. The Perfect Omelette (Per Serving)
* 2 large eggs
* 2 tablespoons onion, finely chopped
* 1 green chili, finely chopped
* 1 tablespoon fresh coriander, chopped
* A pinch of salt
* Method: Whisk vigorously until frothy. Fry in a hot pan with a splash of oil until cooked through but still juicy (avoid overcooking, so it can absorb the gravy).
To Assemble: Place the hot omelette on a deep plate. Drown it with 2–3 generous ladles of the bubbling hot Ros, making sure to scoop up a few pieces of chicken. Throw on a handful of raw chopped onions and serve immediately with toasted pav bread.
And poi bread from scratch below, it made 7 poi's
Recipe Overview
• Prep Time: 2 hours (includes proofing)
• Cook Time: 6–7 minutes
• Yield: 6 breads
Ingredients
• Whole wheat flour: 125g (approx. 1 cup)
• All-purpose flour (Maida): 90g (approx. ¾ cup)
• Instant dry yeast: 1 to 1.5 tsp
• Sugar: 1 tsp
• Salt: 1 tsp
• Oil: 2 tsp
• Warm water: ¾ cup total (divided)
• Wheat bran: ¼ cup (for dusting and rolling)
Step-by-Step Instructions
1. Activate the Yeast: In a small bowl, dissolve the sugar and instant yeast in ¼ cup of lukewarm water. Let it sit for 5 minutes until frothy.
2. Knead the Dough: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Pour in the activated yeast mixture, oil, and the remaining ½ cup of warm water. Knead for about 5 minutes until a soft, slightly sticky dough forms.
3. First Proof: Shape the dough into a ball, place it in a lightly greased bowl, and cover it. Allow it to rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
4. Shape and Coat: Deflate the dough and divide it into 6 equal portions. Roll each portion into a smooth ball. Spread your wheat bran generously onto a clean plate or workspace. Roll each dough ball directly over the bran into a flat, 5-inch disc.
5. Second Proof: Place the discs on a parchment-lined baking tray. Cover gently and let them rise a second time for 40 minutes.
6. Bake: Preheat your oven to 240°C (460°F). Bake on the lower rack for 6 to 7 minutes until the breads completely puff up into hollow pockets. Remove immediately to keep them soft. (Alternatively, you can cook them on a very hot, dry skillet or tawa, flipping once until puffed
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