Prep 15 mins
Cook 12 mins
Khagina is an Indian spiced omelet. It can be served in wedges as an accompaniment to a vegetable curry or with a chutney. It can be served warm or at room temperature. this recipe was adapted from the "vegetarian epicure" book two by anna thomas. Note: the flour used is besam, chick-pea flour, words not in the computer.
- 5 large eggs
- 5 tablespoons flour
- black pepper, to taste
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon cardamom
- 1⁄4 teaspoon salt
- 1⁄2 cup onion, finely chopped
- 2 tablespoons parsley, finely chopped
- 4 tablespoons yogurt
- 3 tablespoons butter
- Beat the eggs, gradually sprinkling in the chick-pea flour, then add all the remaining ingredients (except butter) and beat together thoroughly.
- Melt the butter in a 9-inch skillet and por the egg mixture into it.
- Cook over low heat, covered, until the eggs are set on top.
- Flip the omelet out onto a plate and slide it back into the pan on the other side.
- Cook it for a few minutes more, just enough to lightly brown the other side, then turn it out on a platter.
- Serve warm or at room temperature.