Cornflour Omelet
This distinctive Parsi breakfast dish reinvents the classic omelet by incorporating cornflour and milk for a texture that lies somewhere between a fluffy pancake and a savory custard. The batter is enriched with a unique blend of sugar and black pepper, creating the signature sweet-and-savory flavor profile beloved in Parsi cuisine. Fried in ghee until golden and crisp on the edges, it offers a comforting and substantial start to the day.
Ingredients
- 4 tablespoons Cornstarch (Cornflour) (Originally '3 tolas'. Converted to approx 35g.)
- 2 tablespoons Ghee (For frying. Originally listed as 'Ghee Ratal Vyay' (use as needed from a pound).)
- 1/2 cup Milk (Originally '1 pasher'. Converted to approx 120ml based on Parsi weights (1 pasher = 10 tolas).)
- 2 whole Eggs
- 1 tablespoon Sugar (Heaping spoonful.)
- 1 teaspoon Black pepper (Ground. Flat spoonful.)
- 1 teaspoon Salt (Flat spoonful.)
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Instructions
- 1In a mixing bowl, beat the eggs thoroughly with a fork until they are thin and frothy.
- 2Add the cornstarch, milk, sugar, black pepper, and salt to the beaten eggs. Whisk everything together until the mixture is completely uniform and smooth.
- 3Heat the ghee in a skillet or kadhai over medium heat. Once the ghee is hot and crackling, pour in the egg mixture. Cook until the bottom is golden brown and the top is set, similar to a standard omelet.
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