Ingredients
- Chickpea flour (besan): 1 cup
- Water: 3/4 cup (adjust for consistency)
- Onion: 1 small (finely chopped)
- Tomato: 1 small (finely chopped)
- Bell peppers/ capsicum: 1/4 cup (finely chopped)
- Spinach or coriander: 2 tbsp (finely chopped)
- Green chili: 1 (finely chopped, optional)
- Ginger: 1/2 tsp (grated)
- Cumin seeds: 1/2 tsp
- Turmeric powder: 1/4 tsp
- Red chili powder: 1/4 tsp (optional)
- Salt: to taste
- Oil: 1-2 tsp (for cooking)
Preparation
In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt. Mix well.
Gradually add water to the flour mixture, whisking continuously to form a smooth batter without lumps. The consistency should be slightly thinner than pancake batter.
Add the chopped vegetables (onion, tomato, bell peppers, spinach/coriander, and green chili) along with grated ginger. Mix everything well.
Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
Pour a ladleful of batter onto the pan and spread it evenly into a circular shape, like a pancake.
Cook for 2-3 minutes on one side until bubbles appear and the edges lift slightly. Flip carefully and cook the other side for another 2-3 minutes.
Remove from the pan and repeat with the remaining batter.
Servings: Makes 2 large or 4 medium omelettes (2 servings).
Notes
- Serve warm with mint chutney, tomato ketchup, or yogurt.
- You can customize the vegetables based on availability or preference.
- To make it spicier, add black pepper or more green chilies.
