This is up there with one of our top 5 breakfasts. It is so delicious and incredibly nutritious, I urge you to give this recipe a go. We replaced the eggs in this classic Indian breakfast with a chickpea flour batter here to keep it plant based. Chickpea flour has been used in Asian cuisine for hundreds of years, it is also full of fibre, protein and many vitamins and minerals. Such a useful ingredient, we also use it to make fritters, socca bread and to bind falafel and bean burgers – have you tried cooking with it yet? We stock an organic bag which you can add to your next fruit and veg order.
Ingredients (per omelette)
- 60g chickpea flour
- 150ml water
- large pinch of salt
- chilli flakes to taste (or even better, use chopped fresh green chilli)
- 1/4 tsp ground turmeric
- 1/2 tsp garam masala (or any Indian spice blend you like)
- 1 salad tomato, finely chopped
- 2 tbsp finely chopped red onion or scallion
- 2 tbsp finely chopped fresh coriander
- 1 tsp good oil for frying (we use rapeseed)
- 1 flatbread (we used tortilla bread here)
- 1 tbsp mango chutney (or any Indian chutney you like, or natural yoghurt)
- Whisk the chickpea flour and water together into a smooth batter. Then add the salt, chilli, turmeric and garam masala and whisk again.
- Stir in the tomato, onion and coriander. Meanwhile, heat up a pancake pan over a medium heat.
- Warm the flatbread on both sides in the dry pan, place on a plate. Then pour in the oil, swirl to coat the pan evenly. Pour the masala omelette mixture into the pan and swirl or spread in out with a spoon into a thin layer.
- Be patient and let the omelette cook slowly until it is set and golden on the bottom and almost dried out on top. You should notice small bubbles forming and popping. Carefully loosen the omelette from the pan and flip with a spatular.
- The second side should only take a minute. Spread the bread with the chutney then flip the omelette out on top. Roll up and enjoy whilst hot!