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Goa, you’ve been my second home for 11 years. I’ve been inspired by your beaches, markets, and flavours as I watched my son grow from a mischievous 2-year-old to the adventurer he is today.

Today, I’m bringing a piece of Goa to my kitchen with Ros Omelette—spicy, soulful, and the kind of #streetfood that hugs you from the inside out.

Here’s how to make this iconic dish, no matter where you are.

Ros Omelette Recipe
Xacuti Masala:
• 50ml Neutral Oil
• 30g Coriander seeds
• ½ inch Cinnamon stick
• 2 tsp Jeera, 2 tsp Fennel
• 6-8 Black Peppercorns, 4 Cardamom
• 6 Dry Red Chillies (spicy & Bedgi)
• 2-4 Cloves, 2 Onions (sliced)
• 1 cup Coconut (grated), 1 inch Ginger
• 12 Garlic Cloves, 1 tsp Haldi

Sauté spices in oil until fragrant. Add onions, garlic, ginger, and turmeric. Cook until onions soften. Add coconut, sauté, calm, and blend to a paste.

Xacuti Curry:
• 500g Chicken on the bone
• ½ tsp Haldi, Salt, 2 tbsp Ginger-Garlic Paste
• 1 tbsp Oil, 2 Onions (sliced), Xacuti Paste

Sauté onions, add marinated chicken, and cook for 5 minutes. Add Xacuti paste, cook for 8 minutes, add water, and simmer until chicken is tender.

Omelette:
• 3 Eggs, 2 tbsp Onion (chopped), 1 Green Chilli, 1 tbsp Coriander

Whisk ingredients and cook golden on both sides.

To Serve:
Pour the curry over the omelette and garnish with onions, coriander, and lime. Serve with poee or puris.

This dish is #Goa in every bite—spicy, hearty, and nostalgic. 🌴🍳

#streetfoodsofIndia #recipe #cooking #food