Goa
Ros omelette
An omelette drowned in Goan chicken xacuti gravy, eaten with pav. Street food that needs your hands.
50 minTime
32 gProtein each
mediumSpice
Late night in Panjim3 chapters · 2 min readMake it your way
Grandma's wayRos from the chicken xacuti pot and fresh Goan poi.
The original639kcal
32 gprotein
8 gfibre
50minutes
Ros omelette as Goan street carts serve it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Dry roast coconut, chillies, coriander, poppy seeds, pepper, cloves, cinnamon and fennel until the coconut is brown. Grind with garlic, ginger and turmeric.
- 2Fry half the onion in oil until golden, add tomato and chicken and cook until the chicken turns white.
- 3Add the paste and water and simmer until the chicken is cooked through with no pink left and the gravy is thin and oily.
- 4Beat 2 eggs with some of the remaining onion, green chilli, coriander and salt. Cook into a soft omelette. Repeat to make 4.
- 5Slide each omelette onto a plate, pour hot ros over and top with raw onion and coriander. Serve with warm pav.
Serve it like this
Slide the omelette into a shallow plate, flood with ros and top with onion and coriander. Pav on the side.
