For the love of Goa and Goans: the Ros Omelette


For those who visit Goa very often, may know this legendary roadside Goan dish – Ros Omelette. I had my first Ros Omelette with my dear friend, historian and Chef Michael Swamy, in the late monsoons of 2011. It changed my life! Shortly after which I moved to Goa for close to a year. Maybe it was the charm of that dish that allured me to the city. 

A dish so simple, yet complex with unique flavours creates a burst of magic in your mouth. 

The recipe is quite simple. My friend Darryl, who grew up in the southern part of Goa, around Benaulim, has always been kind to take me to eat the most delicious Ros Omelettes in Goa. One of the spots where you will find this dish is outside SBI, at the Benaulim bus stop, amongst other evening street food snacks like chilli pakoras and samosas. 

I haven’t seen many in North Goa, but in the south, there are small, nameless roadside stalls which open post 4 pm and usually shut soon after sunset. Commonly, the women of the household use the leftover gravy with chicken bits (mostly blended) to make this coconut and spicy broth generously poured over a freshly made omelette — finished off with some lime juice, finely chopped green chillies, onions and coriander leaves. 

The flavours are very close to those of xacuti since the base curry is essentially the same. It’s quite salivating, to be honest. It is served with a Goan poi or poa- made freshly on the day. 

In Goa, I  lived in the sleepy village of Varca. Every evening I’d walk to the beach, before the sun went under and eat the Ros Omelette which became one of my favourite dishes, along the way. It was pure bliss. When I look back on my life in Goa, apart from the joy of running my little cafe for a season, the moments I spent with friends who became like family, around Goan food and nights of live music and sustainable, community living, always leaves my heart filled with joy. 

Here is a simple Ros omelette recipe, for those who are confined at home, far away from Goa- prepare a little feast from Goa, right in your kitchen. 

PS: You may substitute the chicken with mushrooms or cauliflowers.

For the Chicken Pieces marination:-
  •  Xacuti masala paste (See recipe below-or use store-bought)
  •  400 grams chicken pieces  (Usually, the neck, wings and other smaller parts of the chicken are used, extracting flavours from the bones, creating a wonderful blend of subtle chicken flavours. What a smart idea to have lower kitchen waste!)
  • 1 tsp salt
  •  1/2 lemon juice
For the Green Masala Paste:-
  •  1/4 cup coriander leaves
  •  2 Green chillies (chopped)
  •  8 garlic cloves (chopped)

For the xacuti masala (Making your own Xacuti masala is always more fun!)

  •  1 1/2 onion (sliced)
  • 2 tbsp ginger garlic paste
  •  1/2 cup freshly grated coconut (half coconut)
  •  1/2 tsp turmeric powder
  •  10 cloves
  •  2-inch cinnamon stick
  •  2 Green cardamom
  •  1 tsp Black peppercorns
  •  1/2 tbsp white poppy seeds
  •  1/4 poppy flower (Star Anise)
  •  1 tbsp coriander seeds
  •  A pinch of nutmeg
  •  5 dry Kashmiri chillies
Other Ingredients for the Ros:-
  •  3 tbsp Oil or ghee
  •  1 large onion (minced)
  •  Some coriander leaves (chopped)
For the Omelette:-
  •  10 eggs (or as required)
  •  2 large onion (finely chopped)
  •  Salt (as required)
  •  2 green chillies (finely chopped)
  •  Oil (as needed to make the omelettes)
To Serve:-
  •  12-15 Goan Pao/poi or any pao
  •  Onion (finely chopped)
  •  Lemon slices (as required) aside. 

Prepare the Xacuti masala first and keep aside. Follow the instructions below.

Roast grated coconut with the dry ingredients under Xacuti masala. (All the spices except turmeric powder and onions) Cool completely. Saute the onions in oil separately with the ginger garlic paste. Cool completely.
Grind both the above with sufficient water to a fine paste. Leave it aside.

Prepare the chicken

Wash the chicken pieces. Apply salt and lime to it. Make a paste of the Green Masala Paste ingredients. Generously massage the chicken pieces.

Mix well and leave aside for 30 minutes.

In a vessel add the oil, saute the onion. Add the marinated chicken pieces. Cook for about 10 minutes. 

Add water just sufficient enough to cover the chicken pieces, bring it to a boil for about 10-12 minutes.

Add the ground xacuti masala paste. Cook for another 12-15 minutes. 

Add the chopped coriander leaves. Ros is ready to be served! 

Prepare the Omelette:-

Break the eggs and whisk well together with salt, chillies, onions.

Prepare omelettes as required. 

Make all omelettes till all the omelette batter is utilized.

Prepare the pao by slightly heating on the Tawa, or eat it at room temperate!

Serve the ros on top of the omelette. Serve with onion, lime, coriander leaves and Pao.

Notes: You may use a lesser quantity of chicken, shred it and have a brothy, soup-like base. I prefer cooking it for myself, this way.

Please tag us when you make it!

@warpocore & @hearthandi