Vegan Chickpea Omelette Recipe (Spiced Chickpea Flour Pancakes) by Archana’s Kitchen

  • To begin making the Vegan Chickpea Omelette Recipe, first place a non-stick griddle/tava on the heat. Turn the heat to low so it can slowly pre-heat while you prepare the batter.

  • To make the batter, sieve the chickpea flour/besan into a mixing bowl to remove all lumps.

  • To it, add the ginger-garlic paste, ajwain, asafoetida, turmeric powder, baking soda, onion, tomato, green chillies, Coriander leaves and salt. Mix well to combine.

  • Next, stir in the coconut milk (or Soy or Almond milk), if using, and mix to make a smooth batter.

  • Alternatively, add enough water to make a batter which is smooth and spreadable, but not too watery/runny.

  • When the griddle is hot enough, pour a ladle full of the batter on it and spread evenly into a round pancake.

  • Drizzle oil along the edges of the omelette and cook for 2-3 minutes, on medium heat till the bottom is golden brown. Lift it gently with a spatula to check if it releases and if that bottom has cooked.

  • When it looks golden, flip the omelette over and cook on the other side for 1-2 minutes.

  • Serve hot along with Peanut Carrot Chutney.

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    Author: DelhiStyle

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