Vegan Chickpea Omelette Recipe (Spiced Chickpea Flour Pancakes)
Vegan Chickpea Omelette Recipe or Spiced Chickpea Flour Pancakes or Chilas are loaded with protein, dietary fibre and nutrients. A silky chickpea flour (besan) batter is flavoured with ginger, garlic and a few other spices to make this fluffy, gluten free and vegan pancake that looks like an omelette and makes a great vegetarian option for those who do not consume eggs. Apart from its various health benefits, the chickpea flour lends a characteristic nutty flavour too. The addition of coconut milk (or almond milk or soy milk) adds richness to the omelette, but you can skip this in case of any health restrictions. Add vegetables of your choice to add additional nutrients and see how this breakfast can be a timesaver for your busy mornings. Eat them as is, along with a Peanut Carrot Chutney, or stuff the cooked Omelette with vegetables or leafy greens instead of adding them to the batter. Either way, they make a delicious breakfast, or a snack for your kid’s snack box too.
Have you tried some of these other wholesome quick Indian breakfasts like Spiced Rice Breakfast Porridge, Maharashtrian Vegetable Amboli and Sindhi Koki?
- 1 cup Gram flour (besan)
- 1/2 cup Coconut milk
- 3/4 cup Water
- 1 inch Ginger , grated
- 2 cloves Garlic , grated
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Asafoetida (hing)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Baking soda
- 2-3 Green Chillies , finely chopped
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- Coriander (Dhania) Leaves , A handful finely chopped
- Salt , to taste
- Oil , for cooking
How to make Vegan Chickpea Omelette Recipe (Spiced Chickpea Flour Pancakes)
To begin making the Vegan Chickpea Omelette Recipe, first place a non-stick griddle/tava on the heat. Turn the heat to low so it can slowly pre-heat while you prepare the batter.
To make the batter, sieve the chickpea flour/besan into a mixing bowl to remove all lumps.
To it, add the ginger-garlic paste, ajwain, asafoetida, turmeric powder, baking soda, onion, tomato, green chillies, Coriander leaves and salt. Mix well to combine.
Next, stir in the coconut milk (or Soy or Almond milk), if using, and mix to make a smooth batter.
Alternatively, add enough water to make a batter which is smooth and spreadable, but not too watery/runny.
When the griddle is hot enough, pour a ladle full of the batter on it and spread evenly into a round pancake.
Drizzle oil along the edges of the omelette and cook for 2-3 minutes, on medium heat till the bottom is golden brown. Lift it gently with a spatula to check if it releases and if that bottom has cooked.
When it looks golden, flip the omelette over and cook on the other side for 1-2 minutes.
Serve hot along with Peanut Carrot Chutney.