Besan chilla (chickpea omelette)

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Ingredients

Adjust Servings:
Filling
1 Onion
4 Garlic cloves
250 grams Mushrooms
250 grams Cherry tomatoes
100 grams Spinach
A pinch Salt & pepper
The omelette
130 grams Chickpea flour/gram flour/besan
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Turmeric
1/2 teaspoon Black salt (kala namak)
Enough until you get a thick batter Water

Nutritional information

165
Calories
25g
Carbs
3g
Fat
10g
Protein
6g
Sugar

Besan chilla (chickpea omelette)

  • Serves 4
  • Medium

Ingredients

  • Filling

  • The omelette

Directions

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Steps

1
Done

Preparations

Peel and dice the onion. Peel and chop the garlic. Slice the mushrooms, and slice the cherry tomatoes in half.

2
Done

The filling

Heat up a pan on medium-high heat and sauté the onion and garlic for a few minutes or until the onion is soft. Then add in the mushrooms and sauté until the mushrooms are soft. Then add the cherry tomatoes and spinach. Sauté until the spinach has wilted. Season with salt and pepper. Set this aside for later.

3
Done

The omelette part 1

Put all ingredients for the omelette, except the water, in a bowl. Mix this together. Then gradually add in water until you get a thick batter. You may need to adjust with some more water or flour.

4
Done

The omelette part 2

Heat up a pan on medium-low heat and add some oil. Add in a ladleful of the batter to the pan and swirl around to make it a round omelette. Leave it like this for 5 minutes without touching it.
Once you see the top is dry and it has air-holes in it, add a few scoops of the filling to one half. Flip over the other half and serve immediately. This recipe is enough for 3 to 4 omelettes.

Note: nutritional values are for 1 filled omelette

Jalisha

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