2 eggs
4 cardamoms (skinned and ground)
5 g (1 tsp) coriander seed, finely crushed
50 g (2 oz) chick-pea (gram) flour
30 ml (2 tbsp) yoghurt
15 g (1 tbsp) Ghee (Clarified Butter)
parsley, chopped (optional)
4 cardamoms (skinned and ground)
5 g (1 tsp) coriander seed, finely crushed
50 g (2 oz) chick-pea (gram) flour
30 ml (2 tbsp) yoghurt
15 g (1 tbsp) Ghee (Clarified Butter)
parsley, chopped (optional)
method
1. Whisk the eggs well. Add the cardamom, coriander and flour and stir gently.
2. Add the yoghurt and beat thoroughly. Leave to stand for 30 minutes.
3. Heat the ghee in a large pan and pour in the egg mixture.
4. Tip the pan so that the egg covers the whole of the bottom of the pan.
5. Leave for a moment or two to set the eggs.
6. Remove the omelette from the pan, sprinkle with chopped parsley and serve immediately.
2. Add the yoghurt and beat thoroughly. Leave to stand for 30 minutes.
3. Heat the ghee in a large pan and pour in the egg mixture.
4. Tip the pan so that the egg covers the whole of the bottom of the pan.
5. Leave for a moment or two to set the eggs.
6. Remove the omelette from the pan, sprinkle with chopped parsley and serve immediately.
serving amount
makes 1
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