Vegan Chickpea Omelette Recipe (Spiced Chickpea Flour Pancakes)
A high protein North Indian Recipes recipe with gram flour (besan), coconut milk, water. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the Vegan Chickpea Omelette Recipe, first place a non-stick griddle/tava on the heat
- 2
Turn the heat to low so it can slowly pre-heat while you prepare the batter
- 3
To make the batter, sieve the chickpea flour/besan into a mixing bowl to remove all lumps
gram flour (besan)(1 cup) - 4
To it, add the ginger-garlic paste, ajwain, asafoetida, turmeric powder, baking soda, onion, tomato, green chillies, Coriander leaves and salt
inch ginger - grated(1)cloves garlic - grated(2)ajwain (carom seeds)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1/4 teaspoon)baking soda(1/4 teaspoon)-3 green chillies - finely chopped(2)onion - finely chopped(1)tomato - finely chopped(1)coriander (dhania) leaves - a handful finely choppedsalt - to taste - 5
Mix well to combine
- 6
Next, stir in the coconut milk (or Soy or Almond milk), if using, and mix to make a smooth batter
coconut milk(1/2 cup) - 7
Alternatively, add enough water to make a batter which is smooth and spreadable, but not too watery/runny
water(3/4 cup) - 8
When the griddle is hot enough, pour a ladle full of the batter on it and spread evenly into a round pancake
- 9
Drizzle oil along the edges of the omelette and cook for 2-3 minutes, on medium heat till the bottom is golden brown
- 10
Lift it gently with a spatula to check if it releases and if that bottom has cooked
- 11
When it looks golden, flip the omelette over and cook on the other side for 1-2 minutes
- 12
Serve hot along with Peanut Carrot Chutney
Rate this recipe
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Vegan Chickpea Omelette Recipe (Spiced Chickpea Flour Pancakes)
A high protein North Indian Recipes recipe with gram flour (besan), coconut milk, water. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Vegan Chickpea Omelette Recipe, first place a non-stick griddle/tava on the heat
- 2
Turn the heat to low so it can slowly pre-heat while you prepare the batter
- 3
To make the batter, sieve the chickpea flour/besan into a mixing bowl to remove all lumps
gram flour (besan)(1 cup) - 4
To it, add the ginger-garlic paste, ajwain, asafoetida, turmeric powder, baking soda, onion, tomato, green chillies, Coriander leaves and salt
inch ginger - grated(1)cloves garlic - grated(2)ajwain (carom seeds)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1/4 teaspoon)baking soda(1/4 teaspoon)-3 green chillies - finely chopped(2)onion - finely chopped(1)tomato - finely chopped(1)coriander (dhania) leaves - a handful finely choppedsalt - to taste - 5
Mix well to combine
- 6
Next, stir in the coconut milk (or Soy or Almond milk), if using, and mix to make a smooth batter
coconut milk(1/2 cup) - 7
Alternatively, add enough water to make a batter which is smooth and spreadable, but not too watery/runny
water(3/4 cup) - 8
When the griddle is hot enough, pour a ladle full of the batter on it and spread evenly into a round pancake
- 9
Drizzle oil along the edges of the omelette and cook for 2-3 minutes, on medium heat till the bottom is golden brown
- 10
Lift it gently with a spatula to check if it releases and if that bottom has cooked
- 11
When it looks golden, flip the omelette over and cook on the other side for 1-2 minutes
- 12
Serve hot along with Peanut Carrot Chutney
Rate this recipe
