This vegan omelette will make you forget of the time you were deeply in love with eggs. That's because it is better in every way possible. When I don't have much time to cook (which is most of the time) this is my go-to meal; just because of how simple it is to make.
Here goes the recipe:
Vegan, gluten-free, nut-free
Yield: For 2
Prep time: 10 mins
Cook time:15 mins
Total time: 25 mins
1 cup besan or gram flour (can substitute with chickpea flour)
1 small onion roughly chopped
1 medium-sized tomato roughly chopped
2 Thai green chilies finely chopped (optional)
2 tbsp finely chopped cilantro/coriander
1/2 tsp dried red chili powder (can substitute with paprika powder)
1/4 tsp turmeric powder
1/8 tsp black salt or kaala namak
Salt to taste
In a large mixing bowl add the gram flour along with 1 cup of water (or enough water to bring it to a crepe-like consistency. If you're going for a thicker pancake-like consistency add less water). Whisk until there are no lumps in the mixture.
To this, add the tomatoes, cilantro, Thai green chilies, turmeric powder, dried red chili powder, black salt, and salt to taste.
Mix thoroughly and you're batter is ready!
To start making your omelettes, bring a pan to medium-high heat and add some cooking oil of your choice.
Pour half a cup of batter over your oiled pan and cook till the omelette starts to bubble throughout and the edges look crispy and cooked. Flip and cook on the other side for 2 - 3 minutes till golden on the other side too!
Enjoy your omelette with some ketchup or hot sauce on the side. You can also pair it with home fries or a salad to make it a complete meal.