Tomato Omelette with Coriander Mint Chutney

Instructions

1. 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. 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. 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. 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.