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.

5 from 2 votes

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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

Cook Time: 10

Servings:

Calories: 309kcal

Author: Rekha Kakkar

Ingredients

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

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.

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