North Indian RecipesBreakfastHigh Protein

Vegan Chickpea Omelette Recipe (Spiced Chickpea Flour Pancakes)

Name: Vegan Chickpea Omelette Recipe (Spiced Chickpea Flour Pancakes)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: North Indian Recipes
Ingredients: 1 cup gram flour (besan); 1/2 cup coconut milk; 3/4 cup water; 1 inch ginger - grated; 2 cloves garlic - grated; 1/2 teaspoon ajwain (carom seeds); 1/4 teaspoon asafoetida (hing); 1/4 teaspoon turmeric powder (haldi); 1/4 teaspoon baking soda; 2 -3 green chillies - finely chopped; 1 onion - finely chopped; 1 tomato - finely chopped; coriander (dhania) leaves - a handful finely chopped; salt - to taste; sunflower oil - for cooking

A high protein North Indian Recipes recipe with gram flour (besan), coconut milk, water. Ready in 50 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

725kcal

Estimated Cost

₹375-525

Carbs78g

Protein38g

Fats29g

Servings Scaler

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

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Recipe Source: archanaskitchen.com

North Indian RecipesBreakfastHigh Protein

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🇮🇳

Cook Time50 min

Calories

725kcal

Est. Cost₹375-₹525

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

78g(43%)

Protein

38g(21%)

Fats

29g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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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