Grate 1 arrow root and soak it in water for 10 minutes

Chop the onion and mix with dhania and diced tomatoes

Beat the eggs in a separate bowl then mix with the onions and tomatoes

Wash the arrow roots until water becomes clear and drain them

Add the arrow roots to the egg mixture

Add salt and pepper as desired to the mixture

Pour half the mixture onto the pan and fry on medium heat as though making an omelette

Take 2 slices of bread and each at a time, place them on the already cooking omelette and turn to make sure each side is covered in eggs

Once the bottom side is cooked, flip it and place 1 slice of the already coated bread onto the already cooked side.

Once the other side is cooked, flip it so that the slice of bread is now cooking

Gently fold the edges of the omelette so that when covered with the other slice, the omelette is within the bread. Place the other slice onto the folded omelette and flip to get the slice of bread also cooked.

Serve hot with a cup of tea