Guys you would have noticed that since the past couple of months, my posts have become more and more inclined towards vegan and vegetarian. Wonder why that is? A couple of my regular readers also wrote to me asking why I was focusing more on vegetarian foods. Well, to be very honest with you, and for most of you who know me will agree, that I am and will always be a big big foodie and I am definitely into cooking for ones I know and love, BUT my food preferences have now changed. And actually this is a change that both me and my husband have noticed that both of us are going through. I wouldn’t say we are completely vegetarian but our non-vegetarian-ness is now only limited to seafood consumption. We still love our seafood and I am certain that that is probably not going to go away for a while. So expect many many more of vegan and vegetarian recipes coming your way.
Since I am looking for more sources of protein to make up for not eating meat, I found that chickpeas are a superb source of protein. These little chickpeas are also very high in fiber, iron, magnesium and calcium. Vitamin K, a vitamin that is essentially important for calcium absorption is also found in large quantities in chickpeas. They are largely found in Mediterranean and Middle Eastern cuisine. However, India is not much far behind in terms of consumption of chickpeas.
Speaking of, and because my husband loves a good omelette and I am not really so much into eggs (a story for another time, another post) I figured I could make this Vegan Masala Omelette our breakfast staple. This omelette is made from using chickpea flour, or what we call besan in India. Looks exactly like an egg omelette and tastes even better (according to me atleast, haha).
Vegan Masala Omelette
Serves 1 | Prep time : 10 min | Cook time : 10 min
- 1 cup chickpea flour or besan
- 2 tbsps rice flour
- 1 small onion, chopped
- 1 tomato, chopped
- 2 green chillies, chopped finely
- 1 tbsp vegetable or olive oil
- 1 pinch turmeric
- 1 pinch asafoetida
- Salt to taste
In a bowl, mix the chickpea flour and rice flour together. Add about 1/3 cup of water and whisk well to ensure there are no lumps. Now, add the tomato, onion, chilies, spices and mix well.
Place a flat non stick pan on medium flame. Add a tsp of oil in the pan and once hot, pour a ladel full of the flour mix. Cover for 2-4 min and cook on low flame. With a spatula, check ever so slightly from the side of your omelette, if it’s brown from underneath. The top of the omelette should not look wet either. Then, flip the omelette onto the other side and let cook till well done and golden brown.
Serve with a mint chutney or tomato ketchup.