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Karandi Omelette

Karandi omelette

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.
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Course: Breakfast, Snack
Cuisine: Indian, indian cuisine, south indian
Keyword: breakfast, egg breakfast, egg recipes, karandi, omelette, south Indian breakfast
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 1
Calories: 309kcal
Author: Rekha Kakkar


  • 2 Eggs
  • 2 tablespoon of onion
  • 2 tablespoon Mushrooms
  • ¼ teaspoon of salt or required salt
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon mixed herb seasoning
  • 1 Small green chilli chopped
  • 1 tablespoon ghee
  • 1 teaspoon ghee


  • 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.



Calories: 309kcal | Carbohydrates: 2g | Protein: 12g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 379mg | Sodium: 135mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 623IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg