Khagina (indian omelette)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| 5 | tablespoons | Bessan (chick pea flour) |
| ¼ | teaspoon | Fgb pepper |
| ¼ | teaspoon | Coriander seed, ground |
| 4 | Cardamoms, ground | |
| ¼ | teaspoon | Salt |
| 4 | tablespoons | Onion; grated |
| 2 | teaspoons | Chives; chopped |
| 4 | ounces | Butter |
| 2 | ounces | Yoghurt |
Directions
Beat the eggs, mix in the bessan, all the aromatics and salt. Melt butter in a heavy, wide frying pan, stir in yoghurt, adding a little more salt, then add the egg mixture. Cook until almost set. Turn over once to make a 'half-moon' shape. Turn again. serve by cutting thick slantwise slices from the khagina. The yoghurt may be incorporated with the eggs and bessan if preferred.
Recipe "Indian Cookery" by Dharamjit Singh ISBN 14 046141 8 Mmed IMH Georges' Home BBS 2:323/4⅖