Vegan Chickpea Omelette (Besan Chilla)

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1. 1

   In a large bowl, whisk together the chickpea flour and water until a smooth, lump-free batter forms.

   Ongeveer 2 min

   Tip van de kok: Ensure the batter is not too thick or too thin; it should have a pourable consistency like pancake batter.

2. 2

   Add the red onion, tomato, green chili, fresh ginger, fresh cilantro, turmeric powder, cumin powder, red chili powder (if using), and salt to the batter.

   Ongeveer 5 min

   Tip van de kok: Adjust the amount of green chili and red chili powder to your preferred spice level.

3. 3

   Mix all the ingredients thoroughly until well combined.

   Ongeveer 1 min

4. 4

   Heat half of the oil in a non-stick pan or griddle over medium heat.

   Ongeveer 1 min

   Tip van de kok: A well-heated pan is crucial for a crisp chilla.

5. 5

   Pour about half of the batter onto the hot pan and spread it evenly into a circular shape, about 6-8 inches in diameter.

   Ongeveer 1 min

   Tip van de kok: Use the back of a ladle or spoon to gently spread the batter.

6. 6

   Cook for 3-4 minutes until the edges start to crisp and the top looks set.

   Ongeveer 4 min

7. 7

   Drizzle a little oil around the edges and carefully flip the chilla.

8. 8

   Cook for another 2-3 minutes on the second side until golden brown and cooked through.

   Ongeveer 3 min

9. 9

   Remove the cooked chilla from the pan and repeat with the remaining batter, adding more oil if needed.

   Ongeveer 3 min

10. 10

    Serve the vegan chickpea omelettes hot with chutney or yogurt.