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Prep
35 Minutes
Cook time
10 Minutes
Nutritional values | Amount per Serving |
---|---|
Energy | 441.97 kcal |
Protein | 7.31 g |
Sugars | 20.25 g |
Fiber | 4.12 g |
Fat | 10.4 g |
Saturated Fat | 1.89 g |
Sodium | 806.85 mg |
Blend boiled corn to a paste. Transfer to a bowl.
Add cornflour yoghurt and Kissan Fresh Tomato Ketchup to make a batter.
Cover and set aside for at least 30 minutes.
Moisten the bread slices well and add to the corn mixture with salt and pepper powder. Mash the mixture to make a smooth batter. Add a little water if necessary.
Heat a non-stick griddle (tawa) and spread a ladleful of batter to make a thin pancake or omelette.
Drizzle oil around the edges. Cook the omelette on both sides.