Karandi omelette is a special, cup-shaped fluffy egg omelette cooked in a ladle-shaped tadka pan. This pan is known by the name Karandi or Talipu Karandi hence the name of this omelette “Karandi omelette. It’s a popular Street food from South Indian Cuisine.
Karandi omelette is an egg omelette that is cooked in a kuzhi fry pan which is commonly used in preparing tadka or tempering in Indian cooking. You can make a lot of variations to serve this fluffy omelette as per your meal.
You can serve it for breakfast, lunch or dinner and add a few ingredients to make it a wholesome and nutritious meal.
Traditionally in karandi omelette, just onions and green chillies are added. But In this recipe that I am sharing with you, mushrooms and cheese are added to the karandi omelette. Both mushroom and cheese are a great ingredient combination along with eggs.
In omelette cheese and mushroom omelette has always been my favourite. This fluffy omelette filled with an ample amount of mozzarella and meaty mushrooms is one of my most favourite combinations here.
Why We love this Karandi Omelette
- It is a protein-rich tasty Indian breakfast recipe.
- Super quick egg recipe for breakfast on a busy day.
- For the last few days, I have been following a fat first routine in which I eat something which is high in fat. As per the meal plan, I am following this completely fits in my need. I skip cheese most of the time though.
Ingredients For Karandi Omelette
Eggs: Use farm fresh eggs to make this delicious omelette. I mostly use free-range or organic eggs to make any egg recipe.
Onions: Most Indian omelettes require you to use onions and green chillies.
Salt: As per taste
Ghee or butter to cook: I prefer either ghee or butter as my cooking medium because these are healthier fat. But if you like you can use any vegetable oil or olive oil.
Recipe: How to Make Fluffy Karandi Omelette
- In a karandi pan, heat some ghee.
- Add chopped onions and green chillies. Cook for a minute.
- Now add chopped mushrooms and cook them for 2 minutes as well.
- Switch off the heat and allow this onion, mushroom mixture to cool down.
- In a small bowl crack two eggs. Add cooked and cooled down onion mushroom mixture.
- Also add salt, red chilli powder, dried mixed herbs and chopped coriander.
- Give this mixture a good mix.
- Heat 1 teaspoon ghee in the same karandi pan.
- Pour the prepared egg mixture into the pan and cook on slow heat for 2-3 minutes.
- While the eggs are cooking, keep moving them from the sides to inside the pan so that eggs are fully cooked.
- Now place two mozzarellas or cheddar cheese slices on top and carefully flip the omelette to cook from another side.
- Your karandi omelette is ready. Enjoy it warm over toast or your choice of bread.
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Recipe Notes:
- Make sure to cook the mushrooms and Onion first.
- Cool this stuffing before adding to eggs otherwise, it may curdle and the omelette won’t taste as good.
- Cook the omelette over low to medium heat otherwise the centre may be raw.
- If you do not like mushrooms you can use bell peppers, shredded chicken, tofu or shredded zucchini etc.
More Such Recipes You Can Try
- Indian Masala Omelette Curry
- Stuffed Veggie & Cheese Indian Omelette
- Spinach Omelette
- Indian Bread Omelette Sandwich
- Eggless Omelette
- Ultimate Baked Omelette Stuffed in Toast
Karandi omelette
Ingredients
- 2 Eggs
- 2 tbsp of onion
- 2 tablespoon Mushrooms
- 1/4 teaspoon of salt or required salt
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon mixed herb seasoning
- 1 Small green chilli chopped
- 1 tbsp ghee
- 1 teaspoon ghee
Instructions
- In a karandi pan, heat some ghee.
- Add chopped onions and green chillies. Cook for a minute.
- Now add chopped mushrooms and cook them for 2 minutes as well.
- Switch off the heat and allow this onion, mushroom mixture to cool down.
- In a small bowl crack two eggs. Add cooked and cooled down onion mushroom mixture.
- Also add salt, red chilli powder, dried mixed herbs and chopped coriander.
- Give this mixture a good mix.
- Heat 1 teaspoon ghee in the same karandi pan.
- Pour the prepared egg mixture into the pan and cook on slow heat for 2-3 minutes.
- While the eggs are cooking, keep moving them from the sides to inside the pan so that the eggs are fully cooked.
- Now place two mozzarella or cheddar cheese slices on top and carefully flip the omelette to cook from the other side.
- Your karandi omelette is ready. Enjoy it warm over toast or your choice of bread.
