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Spicy Indian Omelette

This is an unusual way of cooking an omelette. The result is much thicker and more solid than an ordinary omelette, therefore longer, slower cooking is required.

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25 g (1 oz) butter
2 tablespoons cornflour
150 g (5.3 oz) carton natural yogurt
8 eggs
1 small onion, chopped finely
1 tablespoon finely chopped parsley
teaspoon ground coriander
teaspoon chilli powder
teaspoon turmeric
teaspoon cumin seeds, crushed
50 g (2 oz) frozen peas, thawed
Salt to taste


Serves: 4


Place the butter in a large shallow dish and microwave on MEDIUM for 1 minute.

Blend the cornflour and yogurt together, beat in the eggs, then add the remaining ingredients.

Pour the egg mixture into the dish and cook on MEDIUM for 5 minutes, drawing the edges of the omelette into the centre every minute. Cook for a further 5 minutes on MEDIUM.

Leave to stand for 1 minute, then cut into wedges and serve with a tomato and cucumber salad and poppadoms.

Preparation time: 10 minutes
Power setting: MEDIUM
Cooking time: 11 minutes
Standing time: 1 minute

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