VEGAN TOMATO OMELLETE
HI, this is a very yummy recipe you can whip up for lunch or dinner, I
don't put in the chillies at all so that is optional or you can add red
chilli powder. I have made this over the years many times, I got this
from the Hare Krishna stand at a Health Expo where they were cooking it
up for us to try and they gave out the recipe you see here. This is a
Indian style omellete from Gujarat state in Western India and it is very
tasty. I don't add sugar however you can add stevia or any sweetener
you like. The coriander really gives this dish its distinct flavour so I
do suggest making it with fresh coriander leaves which you can buy from
a grocer. Chick pea flour is also called Besan flour and this is to be
found in a health food store or health food section of a supermarket .
Also optional is onions chopped and or capsicum. I also have seen some
recipes that use some rice flour and baking soda i.e. quarter teaspoon.
PREPARATION TIME: 10mins and Cooking time a few mins each omellette. Yield 10- 12 omelletes.
INGREDIENTS:
3/4 Cup ( 185 ml ) tomatoes peeled and finely chopped.
1 1/2 cups Besan flour (chickpea flour)
2 hot green chillies seeded and minced (optional)
1 small bunch fresh coriander leaves, chopped up finely
1 teaspoon (5ml) dry roasted sesame seeds
1/2 teaspoon turmeric
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups -375 ml cold water
Oil or ghee for griddle frying
1.Combine all the ingredients except the oil. Add water if too thick.
2. Heat a heavy non-stick frypan or griddle pan over moderate heat until very hot, then reduce heat and brush with oil. Place 2 tablespoons or more of the batter and spread thinly.
When the underside turns golden put a little oil around the edges and turn over. When both sides are golden brown remove from the pan, fold and serve hot.
