Corn Omelette

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 min

Cook time

10 min

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
  • 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

  • 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.

 
         

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