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Heavy-bottomed cooking pot
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Vegan Masala Recipe
Vegan Chickpea Masala Omelette
A protein-rich chickpea-flour omelette with fresh vegetables and Indian spices, perfect for breakfast or a light meal.
Recipe by Craig LogueHow our recipes are created
15 minPrep: 5 minCook: 10 minServes 3IndianVegan
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From the kitchen
What to expect
This chickpea masala omelette is a heartwarming dish that brings together wholesome ingredients and vibrant flavours, perfect for breakfast or a light meal.
Serving idea
Best served simply
Serve it alongside a fresh green salad or your choice of chutney for a refreshing contrast.
Useful equipment
Tools that make this recipe easier
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Electric spice grinder
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Cook the recipe
Method
- 1
In a medium bowl, whisk together 1 1/2 cups besan, 1 teaspoon sea salt, 1/2 teaspoon baking powder, 1/2 teaspoon ground turmeric, 1 teaspoon ground coriander, 1/4 teaspoon ground red chilli (if using), and 1/2 teaspoon ajwain. Gradually add 1 1/2 cups warm water and mix until smooth; set aside for 5-10 minutes.
- 2
Heat a medium crepe pan over medium-low heat and drizzle about 1/2 teaspoon olive oil. Use a ladle to pour half a cup of batter onto the pan, swirling it from the centre to create an approximately 18-20 cm circle. Increase the heat to medium and allow it to cook until bubbles appear on the surface, about 2-3 minutes.
- 3
Once bubbles form, scatter the chopped onion, tomato, green chilli, and coriander evenly across the batter. Carefully flip the omelette to cook the vegetable side for an additional 1-2 minutes, or until golden brown.
- 4
Transfer the omelette to a serving plate and enjoy it warm with green chutney or your favourite hot sauce. Repeat with the remaining batter and vegetables.
Gather everything first
Ingredients
- •1 1/2 cups besan (fine chickpea flour)
- •1 teaspoon sea salt flakes
- •1/2 teaspoon baking powder
- •1/2 teaspoon ground turmeric
- •1 teaspoon ground coriander
- •1/4 teaspoon ground red chilli (optional)
- •1/2 teaspoon ajwain (carom seeds)
- •1 1/2 cups warm water
- •1 medium tomato (deseeded and finely chopped)
- •1 red onion (finely chopped)
- •1 long green chilli (deseeded and thinly sliced)
- •a handful of fresh coriander leaves (chopped)
- •olive oil (for pan frying)
A few useful notes
Notes
- •The chickpea batter should rest, allowing the flavours to meld and improving texture.
- •Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place back in a hot pan for a few minutes until warmed through.
- •Adjust the spice levels according to your preference; more green chilli will add greater heat.
Learn the technique
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