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Eggless Omelette

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A delicious, hearty, and protein-rich eggless omelette made with gram flour and vegetables, perfect for vegans or those allergic to eggs.

Ingredients

1 cup gram flour (besan)
3/4 cup water (adjust as needed)
1 small onion, finely chopped
1 small tomato, finely chopped
1–2 green chilies, finely chopped
2 tablespoons fresh coriander leaves, chopped
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon carom seeds (ajwain)
Salt, to taste
Oil, for cooking

Instructions

  1. In a mixing bowl, add gram flour, turmeric powder, red chili powder, carom seeds, and salt.
  2. Gradually add water and whisk to form a smooth, lump-free batter.
  3. Add finely chopped onions, tomatoes, green chilies, and coriander leaves to the batter. Mix well.
  4. Heat a non-stick pan or skillet and lightly grease it with oil.
  5. Pour a ladleful of batter onto the pan and spread it gently into a round shape, like an omelette.
  6. Cook on medium heat until the bottom side is golden brown.
  7. Flip carefully and cook the other side until golden and cooked through.
  8. Serve hot with chutney, ketchup, or bread.

Notes

  • Add your favorite vegetables like grated carrots, spinach, or bell peppers.
  • Sprinkle vegan cheese before flipping for a cheesy twist.
  • Add spices like cumin powder or chaat masala for extra flavor.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Use a non-stick pan and preheat properly to prevent sticking.

Nutrition

Find it online: https://thefamilycooking.com/eggless-omelette/