Dim bhaji…really does this need an introduction?? Or is there a need for a recipe which is so easy to make??? Well not all of us are experienced cooks or maybe some who have never cooked before or just new to cooking. I know I didn’t know how to make a dim bhaji before I got married because I never cooked back then. That’s why I have decided to put this easy peasy recipe up!

More about this recipe

What is it? Basically a desi version of an omelette really, or a spiced omelette. Eggs beaten with some chopped onions, fresh green chilies, cilantro/coriander and not to forget a pinch of salt. Everything mixed in well and cooked with a little oil in a frying pan.

Some extra tips

I think I have mastered dim bhaji just because I like to be a perfectionist at whatever I like to do lol….

First things first, make sure you mix everything up really well. Sometimes even the most simplest recipes require some extra care and love to make it taste the best. Like I’m talking about the best dim bhaji ever!!

In a bowl add in the sliced onions, thinly sliced. Chopped green chilies, chopped cilantro/coriander and salt. Use your hand to really give this a good mix up. Use food gloves to avoid any burning from the chilies.

Then crack in the eggs and beat them up. Use a fork or small whisk to do this. Just make sure to have the yolks and whites mixed in well. And if you really want to taste quality then go for organic eggs.

Combine the eggs into the onion mixture and mix that all up really well. Everything is in the mixing remember!

Cooking process

Go for a small-medium sized skillet/pan. The reason for using a smaller size pan compared to a much larger is because it’s just much more easier to flip a smaller omelette. If you have a big pan then when the dim bhaji/omelette is ready to flip, it’s just going to break apart and won’t look that pretty. And dim bhaji’s don’t look that pretty anyway. So smaller the pan, better results.

Also go for a pan that has a lid. Preferably a glass lid so you can see what’s happening during the cooking process. Using a lid to cover the dim bhaji helps to build up steam and gives a much more light and fluffy dim bhaji.

Now for the oil, don’t go crazy on the oil. You really just need a little oil. A good drizzle is enough to cook this dim bhaji up. Don’t forget to slightly heat the oil up before adding in the egg mixture.

As soon as the egg mixture goes in, swirl the pan around to get a nice even circle or at least the mixture to cover the bottom of the whole pan.

Cover the pan up with a lid and lower the flame. Cook for 3-4 minutes and it’s ready to flip. Take the lid off and use a slotted spatula to ever so gently flip the omelette/bhaji. Even if the top of the omelette/ dim bhaji looks a little runny that’s okay. It’s still good even to flip. At this point there’s no need to cover the pan. The other side just needs another 2-3 minutes on a medium flame and cooking is done.

Both sides of the dim bhaji should be a nice golden brown color. Take the dim bhai out of the pan and onto a plate. Now the dim bhaji can be cut into equal sized pieces and served nice and hot with freshly cooked rice, paratha’s, bhuna khichuri and whatever your like.