Eggless Omelette

(Serves 2)

¾ cup gram flour/besan
½ teaspoon cumin seeds/jeera
1 teaspoon black pepper
½ cup water
1 green chilli
½ cup tomato
½ cup spinach
½ cup bell pepper
2 tablespoons oil


Mix besan, cumin seeds, black pepper and salt together. Add water slowly to make a smooth batter. Add finely chopped green chillies, tomato, spinach and bell pepper. Mix well.
Heat a non-stick skillet. Pour ½ cup of the batter mixture on the skillet and spread with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds, flip the omelette using a flat spatula. Press it lightly all around with the spatula to make it cook evenly.
Turn the omelette 3 or 4 times until well cooked and golden brown on both sides.

Serve with mint chutney or pickle.