Name: Chickpea Flour Omelette
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 1 servings
Ingredients: 1 tbsp flaxmeal; 0.75 cup water; 1 tbsp oat flour (or omit); 0.33 cup chickpea flour (besan); 0.25 tsp salt; 0.125 tsp black salt (kala namak); 0.125 tsp garlic powder; null pinch turmeric; 0.5 tsp baking powder; 0.1 cup chopped onion; 0.1 cup chopped bell pepper; 0.1 cup chopped tomato; 0.1 cup chopped carrots; 0.5 null jalapeno or serrano chili pepper (finely chopped, or use black pepper/cayenne to taste); 0.25 cup packed chopped spinach or greens; 0.5 tsp oil (for greasing); null to_taste non dairy cheese; null to_taste ketchup; null to_taste toasts; null to_taste hash browns

Instructions

Show units in method

1

In a bowl, add flaxmeal (1 tbsp) and water (0.25 cup).
2

Whisk and let sit for 5 minutes. Prep the veggies.
3

Mix baking powder (0.5 tsp) in the chickpea flour (0.33 cup).
4

Add in the chickpea flour (0.33 cup), oat flour (1 tbsp), salt (0.25 tsp), black salt (0.125 tsp), garlic powder (0.125 tsp), turmeric (1 pinch), and the remaining water (0.25 cup). Whisk for half a minute to combine well and help the batter get airy.
5

Add the chopped onion (0.1 cup), chopped bell pepper (0.1 cup), chopped tomato (0.1 cup), chopped carrots (0.1 cup), or serrano chili pepper, finely chopped (0.5 jalapeno), and packed chopped spinach or greens (0.25 cup) and fold in well.
6

Heat a non-stick pan at medium heat and grease lightly with oil (0.5 tsp).
7

Drop the batter onto the hot pan and tap once or twice to spread, or use a spatula to distribute the veggies evenly.
8

Cover with a lid and cook for 7 minutes.
9

Remove the lid, add a few drops of [oil] on the edges, and cook for another 5-7 minutes (depending on batter consistency).
10

Flip and cook uncovered for 5-6 minutes until golden and cooked through.
11

Add more [greens] and/or [non dairy cheese], fold, and serve hot with [ketchup], [toasts], and [hash browns].