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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Khagina is an Indian spiced omelet. It can be served in wedges as an accompaniment to a vegetable curry or with a chutney. It can be served warm or at room temperature. this recipe was adapted from the vegetarian epicure book two by anna thomas. Note: the flour used is besam, chick-pea flour, words not in the computer. Ingredients:
5 large eggs |
5 tablespoons flour |
black pepper, to taste |
1/4 teaspoon ground coriander |
1/4 teaspoon cardamom |
1/4 teaspoon salt |
1/2 cup onion, finely chopped |
2 tablespoons parsley, finely chopped |
4 tablespoons yogurt |
3 tablespoons butter |
Directions:
1. Beat the eggs, gradually sprinkling in the chick-pea flour, then add all the remaining ingredients (except butter) and beat together thoroughly.
2. Melt the butter in a 9-inch skillet and por the egg mixture into it.
3. Cook over low heat, covered, until the eggs are set on top.
4. Flip the omelet out onto a plate and slide it back into the pan on the other side.
5. Cook it for a few minutes more, just enough to lightly brown the other side, then turn it out on a platter.
6. Serve warm or at room temperature.
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