Tea Shop Bread Omelette

1: Prepare the green chutney by blending together garlic, ginger, green chilli, onion, grated coconut, lemon juice, curd, salt, cumin powder, chaat masala, coriander leaves, and mint leaves until smooth. Set aside.

2: To a small blender jar, add egg, garlic, salt, sugar, and lemon juice. Blend it for a few seconds to combine.

3: Drizzle the oil gradually in a thin stream while blending on low speed. Stop when the mayonnaise is thick.

4: Crack the eggs into a bowl. Add salt, pepper, and water. Whisk until smooth.

5: Heat butter in a flat pan. Add the eggs before the oil gets too hot.

6: Spread the eggs around the pan. Add the bread slices on two sides next to each other. Spread mayonnaise on one slice of bread and green chutney on the other slice.

7: Fold in the excess eggs onto the bread. Fold it in half. Cook briefly on both sides and remove from the heat.

8: Cut it into small squares. Drizzle mayonnaise over the bread omelette and garnish with chopped coriander leaves. Serve hot and enjoy!