Tomato Omelette

INGREDIENTS
1 cup gram flour (besan)
2 medium size tomato, finely chopped
1 medium size onion, finely chopped
½ inch ginger, finely chopped
1 green chili, finely chopped
¼ or ½ cup coriander (cilantro leaves) - chopped
¼ teaspoon red chilli powder (lal mirch powder)
a pinch of asafoetida (hing) - (optional)
a pinch of garam masala
¼ teaspoon turmeric powder (haldi) - (optional)
½ to 1 cup water , or as required
salt as required
sunflower oil as required for cooking the omelette

INSTRUCTIONS
making tomato omelette batter:
finely chop tomatoes, onions, green chilli and ginger. also chop the coriander leaves.
in a big bowl or vessel – take besan and coriander leaves. also add finely chopped onion, tomatoes, ginger and green chili.
then add spices - asafoetida (hing), turmeric powder, red chili powder, garam masala powder and salt as required.
add ½ cup water first. with a wired whisk begin to mix everything. the batter has to be of medium consistency.
mix and stir well to make a medium consistency batter. depending on the quality and texture of besan, you can add more or less water as required.
making tomato omelette recipe:
heat a tava or a flat pan. smear some oil, about 1 teaspoon on the pan.
with a large spoon pour the batter on the pan.
spread it lightly with the back of the spoon.
the technique is like the way we make pancakes.
you can even rotate and tilt the pan.
add some oil drops on the edges & top of the tomato omelette.
flip and cook the other side.
cook the tomato omelette till both sides are cooked.
serve eggless tomato omelette with brown bread or buns and some coriander chutney or tomato sauce.
Pic courtesy: Google
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