Indian: Punjabi Style Omelette

1. First, the tomatoes are washed and dried. Then they are cut through horizontally, the core chambers are detached and disposed of. Cut out the stalk and finely dice the tomatoes. Put the tomato cubes in a slightly larger bowl.
2. Peel the onion and also finely dice it. .. Peel the ginger and chop it very finely, cut the green chilli into fine rings. Add everything to the tomatoes.
3. Chop the coriander, add the spices to the bowl and add the salt. You can use Kala Namak here. With its sulfur aroma, this salt slightly resembles the taste of eggs. .. Mix everything well.
4. Sift the chickpea flour and baking powder together and work them under the tomato mixture.
5. First add half of the water and mix well, the chickpea flour should not form any lumps. Gradually add the second part of water until the consistency is right. The thick chickpea mass should flatter the other components like a pancake batter.
6. Heat a smooth pan over medium heat and add a little oil. Pour a portion of batter into the pan with a ladle, spread a little and slowly bake the omelette. When the dough is thickened, sprinkle some oil over it, turn the omelette and fry the second side.
7. If the omelette is not salted enough, you can sprinkle some kala namak, chunky chat masala or just a little salt over it.
8. Various chutneys or sauces go well with this very tasty omelette. And for those who don’t have to be vegan, simply dip a bite-sized piece of omelette in some natural yoghurt (there is also a vegan alternative, e.g. soy or lupine yoghurt).
9. This recipe makes 4 omelets, which corresponds to 2-4 servings, depending on your hunger and other side dishes.

Good Appetite !!

1. Addendum: Of course, both the spices and the vegetables can be exchanged. You could use peppers instead of tomatoes or more onions. Just let your imagination run wild.