A very easy and tasty vegan alternative to an egg omelette, you'll be shocked at how great it tastes, especially considering it doesn't contain eggs. I came across the original recipe on Hebbars Kitchen, a fantastic site full of Indian veg recipes. The thing I love about omelettes is that they're so quick and easy to make, plus they're ideal for using up leftover veggies. A tip for getting this one right is to whisk the batter for 5 minutes to ensure it's a smooth and fluffy texture. You can experiment and add any vegetables you like to make it healthy and nutritious.
1/4 cup gram flour
1 tbsp plain flour
1/3 cup water
1/4 tsp baking powder
1/4 tsp salt
2 tbsp onion, finely chopped
2 tbsp green/red pepper, finely chopped
2 tbsp coriander, finely chopped
1 tsp vegan margarine
Black pepper to taste
In a large mixing bowl add the gram flour, plain flour and water. Whisk smoothly for 5 minutes to ensure a fluffy consistency.
Add the baking powder and salt, whisk until everything is combined.
Add the onion, peppers and coriander and whisk together. The batter should be a smooth flowing consistency.
Heat the pan and melt the vegan margarine. Pour the batter mix into the pan ensuring it spreads out to the edges. Add black pepper to taste.
Cook for 2 minutes on a medium heat. Flip and cook the other side.
Serve with a side salad, tomato salsa and a garnish of coriander.