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Crispy Omelette Baskets

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Crispy Omelette Baskets
  • Recipe Servings: 4
  • Cook Time:
  • A fluffy omelette with vegetables, bean sprouts and crispy cashew nuts cut into thin strips. Placed inside crunchy and golden potato baskets. A hearty meal, perfect to gorge on a weekend.


  • For the omelette:
  • 2 Tbsp vegetable oil
  • 1 onion, sliced
  • 2 sticks of celery, chopped
  • 1 chopped capsicum
  • 250 gm sliced mushrooms
  • 150 gm bean sprouts
  • 6 eggs
  • 3 chopped spring onions
  • 1 Tbsp chopped cashew nuts
  • Salt and pepper to taste

  • For the potato baskets:
  • 1/2 kg grated potato (half boiled)
  • 2 Tbsp corn flour
  • Oil for frying
  • Salt and pepper, to taste

  • Utensils:

    1 small wire strainer
  • 1 large wire strainer


  1. For the omelette:
  2. Heat oil in a pan and saute onion, celery, mushrooms, capsicum and bean sprouts for few minutes.
  3. Beat the eggs, season with salt and pepper and add to vegetables in the pan. Add the cahewnuts and spring onions.
  4. Cook the omelette on both sides until golden in colour.

  5. For the potato baskets:
  6. Take two wire strainers, one a little bigger than the other. Dip them briefly in hot oil.
  7. Combine all ingredients and press into the larger sieve. Cover with the small sieve.
  8. Holding the handles of both the sieves, dip the sieves in hot oil.
  9. Fry until the potato basket is crisp and golden in colour.
  10. Cut the omelette into thin strips and place in the potato baskets.
  11. Garnish with toasted nuts and serve hot.