Recipe of Favorite Fried oyster mushrooms with omelette

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We hope you got benefit from reading it, now let's go back to fried oyster mushrooms with omelette recipe. To make fried oyster mushrooms with omelette you need 18 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Fried oyster mushrooms with omelette:

1. Get of For fried mushrooms:.
2. Prepare 5-6 of oyster mushroom pieces.
3. Provide As required of oil for deep frying.
4. Take 1 pinch of Hing / asafoetida.
5. Get 1/2 bowl of gram flour.
6. You need 1/2 tsp of garlic powder.
7. Prepare 1/2 tsp of ginger powder.
8. Use 1/2 tsp of red chilli powder.
9. You need 1/4 tsp of turmeric powder.
10. Prepare 1/4 tsp of jeera powder.
11. Provide As per taste of salt.
12. Prepare of for omelette.
13. Provide 1 of egg.
14. Get 1 of onion.
15. You need 1 spoon of chopped coriander.
16. You need 1/4 spoon of red chilli powder.
17. Prepare As per taste of salt.
18. Take As required of oil for omelette.

Instructions to make Fried oyster mushrooms with omelette:

1. First take a wok and put oil in it for deep frying mushrooms and place on full flame gas.
2. Now take a bowl put gram flour hing garlic powder ginger powder turmeric red chilli powder salt jeera powder in it and mix.
3. Now add water in it to make a thick paste. Now take washed mushrooms and cut in two pieces.
4. Now dip properly in gram flour paste and fry in oil until it gets golden colour.
5. When it comes in golden colour take out of oil.
6. For omelette: take a small bowl and break one egg in it add coriander salt and red chilli powder and chopped onion in it and mix it properly.
7. Now take a pan put on full flame gas and add some oil.. let it be hot properly then add above omelette mixture in it.
8. Check if omelette turns in light golden colour then turn it and let this side also comes in golden colour and then take it out...
9. Serve this hot omelette with hot fried mushrooms as a healthy lunch.
10. Have it with any sauce or ketchup or green chilli sauce..as u like.

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