| Servings | serves |
Ingredients
- 1 cup Chickpea Flour 120 grams
- 1 cup Water 240 ml
- 1 teaspoon Salt
- 2 grinds Pepper
- 1 Onion diced
- 4 cloves Garlic Cloves thinly sliced
- 3 grams Potatoes peeled and sliced, about 450/ 16 oz
- Oil for frying
Ingredients
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Instructions
- Combine the chickpea flour, water, salt and pepper and stir well to remove the lumps.
- Heat a bit of oil over medium-high heat and sautee the onions and garlic til soft. Remove from the pan to a plate.
- Add an inch or so of oil to the pan and fry the potatoes until soft but not brown.
- Add the onion, garlic and potatoes to the chickpea flour batter and stir.
- Lightly oil a medium-sized pan over medium heat and pour in the batter. Cover and cook for 5 minutes until the bottom is browned. Put a plate over the pan and flip the omelette over. Return it to the pan, cover and cook for a further 5 minutes until browned on the bottom.
- Remove from the pan and allow to set for 5 minutes before slicing and serving.
Recipe Notes
It can be easy to undercook since you can't see inside the omelette. If you cut into it and it's still liquidy and tastes floury, put it back in the pan for a few more minutes to firm up.
Optional add-ins: Black salt, sliced and fried green pepper, sliced zucchini, chopped tomato, etc., kala namak
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