VEGAN TOMATO OMELLETE
PREPARATION TIME: 10mins and Cooking time a few mins each omellette. Yield 10- 12 omelletes.
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.