Mini Chickpea Flour Omelette

These delicious morsels are also called Chickpea Flour Pancakes/ Besan Pooda/ Cheela.

These savoury little whole food plant based, gluten-free, vegan Omlette or Pancakes or Crepes made of chickpeas flour/ Besan are versatile and delicious by themselves or, with Tomato chutney 😋

Common additions to these savoury pancakes are minced red onions, tomatoes, shallots, garlic, green Chillies sliced finely to nutritional yeast and seasonings sprinkled on the top and cooked on a flat griddle brushed with a mix of tahini butter & water.

This mini chickpea flour omlette recipe is adapted from my dear mother’s recipe. I always have a large jar with chickpeas flour ready to whip these up for breakfast, snacks or packed lunches.

Ingredients for the,

BATTER:

3/4 cup Besan/ Chickpea flour
1 tablespoon Vinegar or ACV + 3/4 cup Lukewarm Water
1/2 teaspoon Turmeric Powder
3/4 teaspoon Baking Powder
1/4 teaspoon Black Salt
Salt to taste, if required

TOPPINGS:

1/2 cup Red Onion, chopped finely
2 Garlic Cloves, minced
1/4 cup Tomatoes, diced
2 tablespoons Green Shallots, sliced thinly
1 tablespoon Coriander leaves & stalks, minced
Nutritional Yeast

Directions,

1. Heat a large nonstick pan.

2. Whisk all the ingredients for the batter together until smooth. Consistency should be like pourable pancake batter.

[I let the batter rest while I’m slicing and mincing up the vegetables for topping.]

3. Add all the topping ingredients and gently mix.

4. Drop a large tablespoon full of batter on the heated pan.

5. Cook until golden brown and flip to cook on the other side.

Taste great warm with Tomato chutney or Coriander & Mint chutney.

Notes

1. The batter stores well in the fridge for 1 -2 days.

2. Using a nonstick skillet means the omelette doesn’t stick to the pan.

If you liked the Vegan Mini Chickpea Flour Omelette recipe, please see here for more savoury pancake recipes 💚