Close
Ingredients
| eggs: 5 (large) |
| all-purpose flour (unsifted): 5 Tbl |
| black pepper (to taste) |
| ground coriander: 1/4 tsp |
| cardamom (ground): 1/4 tsp |
| salt: 1/4 tsp |
| onions (chopped): 1/2 cup (finely chopped) |
| parsley: 2 Tbl (finely chopped) |
| whole plain yogurt: 4 Tbl |
| salted butter: 3 Tbl |
Khagina
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
12 min -
Servings
4 serving(s)
Tags
- 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.