Vegan Masala Omelette
Photo by Vinita Punjabi.
Ingredients
- ½ cup gram flour (besan)
- 50 g firm tofu
- ½ cup coconut milk
- 1 tbsp nutritional yeast
- ¼ tsp turmeric powder
- ½ tsp unrefined salt
- ½ tsp black salt (kala namak)
- ¼ tsp black pepper powder
- 1-2 tbsp water (only if needed)
- 1 small-sized onion, finely chopped
- ½ small-sized tomato, finely chopped
- ¼ small green capsicum, finely chopped
- ¼ small yellow capsicum, finely chopped
- 1 green chilli, finely chopped
- 5-6 fresh coriander sprigs, finely chopped
- 1 peanut butter potli (for greasing) (peanut butter wrapped in a small piece of muslin cloth to form a bundle/potli)
Method
1. In a blender jar, add gram flour, tofu, coconut milk, nutritional yeast, turmeric powder, salt, black salt, black pepper, and blend until smooth. Add water if needed to adjust consistency.
2. Pour into a mixing bowl and add the chopped vegetables, mix well.
3. Heat a cast iron griddle/tawa, lightly grease with the peanut butter potli.
4. Add a portion of the prepared batter and spread it slightly to form a small disc.
5. Cover and cook on medium heat until the underside turns golden brown. Turn and cook the other side until golden brown. Transfer on to a serving plate.
6. Serve hot.
(Makes 2-3)
