As we all know Omelettes (we still spell it the old British English way) or Omelets ( as now increasingly spelt the US way) are made with eggs. However, in India where many people are vegetarians and don't eat eggs, it has become common to use besan or chickpea flour with tomatoes and onions to make an omelette! This is naturally called Tomato Omelette !
The versatile Tomato is extensively used in our Indian cuisine. Elsewhere in this blog, you will find Tomatoes used in a variety of dishes such as:-
The Tomato Omelette makes for a yummy and filling breakfast served with toasts.
- Besan (Chickpea Flour/ Gram Flour), 1 heaped cup
- Medium sized Tomatoes, 2
- Medium sized Onion, 1
- Ginger, 1/2 " piece,
- Green Chilli, 1 or 2
- Coriander Leaves, 1/4 cup
- Turmeric Powder, 1/4 tsp
- Chilli Powder, 1/2 tsp
- Hing (Asafoetida), 1/8 tsp
- Kitchen King Masala, a pinch, (optional)
- Water, 1/2 cup or as required
- Salt, to taste
- Oil, as required
Sieve the besan and keep aside
Wash and finely chop the tomatoes, onion, green chillies and coriander leaves.
Grate the ginger
Mix together the besan, turmeric powder, chilli powder, asafoetida, salt and King Kitchen masala ( if used) in a large bowl, adding 1/2 cup of water- a little by little- making sure that there are no lumps
To this add the finely chopped tomatoes, onion, green chillies, coriander leaves and grated ginger
Mix well to form a medium-thick batter, adding more water only if required. Remember that the tomatoes will also release water as they are mixed.
The batter should be of dropping consistency
Grease the tawa lightly and on medium heat pour a ladleful of batter and spread it with the back of the ladle
Drizzle oil on and around the tomato omelette and cook on medium heat till one side gets done
Now flip and cook the other side till that too gets done
Remove to serving plate. Repeat the process till you make tomato omelettes using the remaining batter
Switch off the gas
Serve the Tomato Omelettes with toasts and ketchup
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