Rocket Omelette

Pakoras are a traditional mixture of gram flour with cabbage, spices, and deep-frying methods. We prepare these at festivals and sell thousands daily to attendees at the BOOM festival 2016. Health-conscious people favor a non-deep fried option. Here is an alternative rocket omelette that is not deep fried and is super delicious.

What do you like in your omelette? Personally, I enjoy the pungent punch that arugula leaves provide in a savory omelette. The grated apple adds a twinkling hint of sweet-sour balance to the flavor. Rocket omelette makes a great starter with rice, pasta, or almost anything.

Rocket salad, also known as arugula or rucula, features in many of our recipes because it is crunchy, delicious, and very healthy. It adds a unique peppery taste to any salad and provides delicate leaves that elegantly garnish any dish. This rocket omelette is rich in calcium, potassium, vitamins A, C, K, and folate. Like arugula and chickpea, many green cruciferous vegetables and beans help reduce the risk of major diseases such as cardiovascular issues and cancer.

Note: This recipe uses no deep frying. Instead, it is grilled on a skillet with a few drops of coconut oil. It is a variation of the Eggless Chickpea Omelette Roll, though these are slightly thicker and resemble savory pancakes.

Print Recipe

Rocket Omelette

Breakfast – International

Serves: 4-5

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Ingredients

• 1 cup arugula salad
• 1 cup chickpea flour
• 1 green apple, grated
• 1 teaspoon brown sugar
• 1 teaspoon cumin powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon coriander seeds
• 6 sprigs fresh coriander leaves, chopped
• 1 cup water or as necessary to make the batter
• 1 teaspoon baking powder
• 1 teaspoon amchur powder (dried mango powder available in most Indian stores, optional)
• Juice of 1 lemon
• Salt to taste

Instructions

1

In a saucepan, sauté the grated apples with brown sugar.

2

Sift the chickpea flour into a pot, then add one cup of water, salt, and baking powder. Mix until a smooth batter forms.

3

Gently fold in the arugula and chopped coriander leaves.

4

Heat a skillet over medium heat and add a few drops of coconut oil.

5

Pour a small ladle of batter onto the skillet and allow the omelette to cook.

6

When the edges begin to turn slightly brown, flip the omelette and cook the other side.

7

Remove from heat, cut into pieces as desired, and serve with a fresh salad accompanied by a squeeze of lemon juice.

Nutrition

• 117.0 Calories
• 22.3g Carbohydrates
• 0.0mg Cholesterol
• 1.5g Fat
• 3.8g Fiber
• 5.6g Protein
• 200.0mg Sodium
• 0.0g Trans fat