Corn Omelettes

Corn Omelette

Enjoy the monsoons with these straight-off-the-griddle snacks. You’ll wish the rains to drizzle down all year long
  • Prep

    35 Minutes

  • Cook time

    10 Minutes


  • 3 cup boiled corn kernels
  • 1 cup cornflour
  • 1/2 cup yoghurt
  • 1/2 cup Kissan Fresh Tomato Ketchup
  • 4 slices bread
  • 1 tsp black pepper powder
  • 2 tbsp oil
  • a pinch of salt

  1. Amount per Serving
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


  1. Blend boiled corn to a paste. Transfer to a bowl.

  2. Add cornflour yoghurt and Kissan Fresh Tomato Ketchup to make a batter.

  3. Cover and set aside for at least 30 minutes.

  4. 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.

  5. Heat a non-stick griddle (tawa) and spread a ladleful of batter to make a thin pancake or omelette.

  6. Drizzle oil around the edges. Cook the omelette on both sides.