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
Directions
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Blend boiled corn to a paste. Transfer to a bowl.
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Add cornflour yoghurt and Kissan Fresh Tomato Ketchup to make a batter.
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Cover and set aside for at least 30 minutes.
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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.
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Heat a non-stick griddle (tawa) and spread a ladleful of batter to make a thin pancake or omelette.
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Drizzle oil around the edges. Cook the omelette on both sides.
