Eggless /Veg Omelette

In a bowl, add a trimmed bread slice.

Add gram flour, refined flour, salt, sugar, and saffron water to the bowl.

Pour in milk, water, and baking soda.

Blend the mixture with a hand blender until there are no lumps.

Melt butter in a pan and add it to the batter, then whisk again.

Check the consistency of the batter; it should coat the back of a spoon. Set aside for 15 minutes.

Finely chop the green chillies, ginger, onion, tomato, and coriander leaves.

In a non-stick pan, heat oil and butter.

Add a portion of the chopped onion, green chilli, ginger, and tomato, and sauté well.

Add chopped coriander leaves and sauté for a minute.

Pour a ladle full of batter into the pan and spread it evenly.

Cook until the underside is done and the edges begin to loosen.

Add grated process cheese on one side and fold the omelette.

In a non-stick pan, add oil. Once hot, add tomato and potato.

Season with salt and pepper and cook until light brown and charred.

Serve the omelette hot with charred tomatoes and potatoes.

In another pan, heat oil and sauté the remaining chopped vegetables (onion, chilli, ginger, tomato, coriander).

Pour a ladle of batter over the sautéed vegetables and spread evenly.

Apply butter to two bread slices and place them on the omelette, butter side up.

Flip the omelette. Add grated cheese, fold the sides, place the other bread slice on top, and toast both sides until crisp.

Serve the bread omelette hot.