Delicious Vegan Chickpea Omelette Recipe | Spiced Chickpea Flour Pancakes
Experience a delightful twist on traditional omelettes with this Vegan Chickpea Omelette Recipe, a perfect choice for those looking for a plant-based and gluten-free breakfast option. The earthy richness of chickpea flour (besan), paired with aromatic spices, creates a flavorful, protein-packed meal that is as satisfying as it is healthy. Ideal for a high-protein vegetarian diet, this omelette is a wonderful way to start your day!
Cuisine:
North Indian
Course:
North Indian Breakfast
Diet:
High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Coconut milk | 1/2 cup |
| Water | 3/4 cup |
| Ginger (finely chopped) | 1 inch piece |
| Garlic (finely chopped) | 2 cloves |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Baking soda | 1/4 teaspoon |
| Green Chillies (finely chopped) | 2-3 |
| Onion (finely chopped) | 1 |
| Tomato (finely chopped) | 1 |
| Coriander (Dhania) Leaves | A handful, finely chopped |
| Salt | To taste |
| Oil | For cooking |
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Instructions
-
Preheat the Griddle/Tava:
Begin by placing a non-stick griddle or tava on the stove. Turn the heat to low, allowing it to gently preheat while you prepare the batter for your omelette. -
Prepare the Chickpea Flour Batter:
In a mixing bowl, sift the gram flour (besan) to remove any lumps. This ensures a smooth and even batter. Add the ginger-garlic paste, ajwain (carom seeds), asafoetida (hing), turmeric powder (haldi), baking soda, finely chopped onion, tomato, green chillies, coriander leaves, and salt. Mix all the ingredients thoroughly to combine. -
Add Coconut Milk and Water:
Slowly add coconut milk (or you can substitute with soy or almond milk for a different flavor). Stir the mixture to form a smooth batter. If you prefer a thinner consistency, gradually add water until the batter is spreadable but not too runny. -
Cook the Vegan Chickpea Omelette:
Once the griddle is hot, pour a ladle full of the prepared batter onto the surface. Use the back of the ladle to spread the batter into a round shape, just like you would for a pancake. -
Fry the Omelette:
Drizzle a little oil along the edges of the omelette to help it crisp up. Allow it to cook for 2-3 minutes on medium heat until the bottom turns golden brown. Use a spatula to gently lift the omelette and check if the bottom has browned and if it releases easily. -
Flip and Cook the Other Side:
Once the bottom is golden and crisp, flip the omelette over carefully and cook the other side for an additional 1-2 minutes, allowing it to brown evenly. -
Serve and Enjoy:
Serve your Vegan Chickpea Omelette hot with a side of Peanut Carrot Chutney and Broccoli Pesto Open Toast for a wholesome, protein-rich breakfast that will keep you energized throughout the morning.
This Vegan Chickpea Omelette is an incredible, nutrient-dense dish that brings a delightful combination of flavors and textures to your breakfast table. It’s a fantastic alternative to traditional egg-based omelettes, offering a delicious, vegan twist that is equally satisfying and full of wholesome ingredients.
