A savory Indian pancake made with chickpea flour, tomatoes, and onions. This quick, protein-rich dish is a fantastic vegan and gluten-free alternative to traditional egg omelettes, perfect for breakfast.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
302cal
12gprotein
36gcarbs
14g
Ingredients
2 cup Besan (Also known as gram flour or chickpea flour)
2 medium Tomato (Finely chopped)
1 medium Onion (Finely chopped)
2 piece Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
0.25 cup Coriander Leaves (Freshly chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
About Tomato Omelette, Ladi Pav and Coriander Mint Chutney
Quick to make tomato omelette (chilla) with soft pao & tangy chutney. A fiber-rich, kid-approved treat!
This goan dish is perfect for dinner. With 627.9000000000001 calories and 20.49g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Hing (Asafoetida)
1.5 tsp Salt (Or to taste)
1.75 cup Water (Approximately, adjust for batter consistency)
3 tbsp Vegetable Oil (For cooking)
Instructions
1
Prepare the Batter
In a large mixing bowl, whisk together the besan (chickpea flour), turmeric powder, red chili powder, ajwain, hing, and salt.
Gradually add about 1.5 cups of water while whisking continuously to form a smooth, lump-free batter.
Add more water as needed, a little at a time, until you reach a flowing consistency similar to crepe or pancake batter—not too thick and not too thin.
Cover the bowl and let the batter rest for 15 minutes. This allows the besan to hydrate fully, resulting in a softer omelette.
2
Add Vegetables
After the batter has rested, stir in the finely chopped tomato, onion, green chili, grated ginger, and chopped coriander leaves.
Mix everything well until the vegetables are evenly distributed throughout the batter.
3
Cook the Omelettes
Heat a non-stick skillet or a well-seasoned cast-iron tawa over medium heat. Add about 1/2 teaspoon of oil and spread it evenly.
Once the pan is hot, pour a ladleful of batter (about 1/3 cup) onto the center. Quickly and gently spread it outwards in a circular motion to form a 5-6 inch pancake.
Drizzle a few drops of oil around the edges of the omelette.
Cook for 2-3 minutes, or until the top surface looks set and the edges begin to turn golden brown and lift from the pan.
Carefully flip the omelette using a spatula and cook the other side for another 1-2 minutes until it's cooked through and has golden-brown spots.
Slide the cooked omelette onto a plate and repeat the process with the remaining batter, adding a little oil to the pan for each one.
4
Serve
Serve the tomato omelettes hot off the pan.
They pair wonderfully with mint-coriander chutney, tomato ketchup, or a side of toast and your favorite pickle.
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.