Corn Omelette

Corn Omelette

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

Prep

35 min

Cook time

10 min

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Ingredients

  • 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

  • Nutritional information

    Serving Size 4

    Amount per serving

    • Energy 442
    • Protein 7.3g
    • Carbohydrate incl. fibre 70.7g
    • Carbohydrate excl. fibre 78.9g
    • Sugar 20.3g
    • Fibre 4.1g
    • Fat 10.4g
    • Saturated Fat 1.9g
    • Unsaturated Fat 7.9g
    • Monounsaturated Fat 2.3g
    • Polyunsaturated Fat 5.6g
    • Trans Fat 0.0g
    • Cholesterol 4mg
    • Sodium 807mg
    • Salt 2.02g
    • Calcium 9%
    • Iron 9%
    • Potassium 8%
    • Vitamin C 4%
    • Vitamin A 2%

Directions

  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.

 
         
 
        
 
       
 
      
 
     
 
    

   
 
  
  
  

 
 
 
  
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