A take off on the egg omelette is the tomato omelette, where the base is of gram flour. Healthy, tasty and easy to make it is best enjoyed with green chutney and tomato ketchup.
- 250 gms Besan/gram flour
- 1/2 each of red, green and yellow bell peppers
- 2 tomatoes
- 2 onions
- A small bunch of coriander leaves
- A small piece of hing/asafoetida
- 4 green chillies
- 1tsp chilly powder
- A pinch of haldi/turmeric
- 1tsp jeera/cumin
- Oil to roast the omelettes
Chop red, green and yellow bell peppers, tomatoes and onions fine. Make a coarse paste of green chilly, hing and salt. Take the Besan in a vessel, add the chopped ingredients, turmeric, the green chilly and hing paste, chopped coriander leaves and jeera whole. Add enough water to make a medium thick batter. Allow to stand for five minutes. Heat the skillet. Pour a ladleful of the batter and spread it into a thick six inch sized omelette. Drizzle with oil. Cover and cook. Flip and roast on the other side too. Serve hot with green chutney and tomato ketchup.
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