Rocket Omelette

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Pakoras are a traditional mixture of gram flour with cabbage, spices, and deep-fired. We make these at festivals and sell thousands daily to the ravers at the BOOM festival 2016. Health-conscious people favor a non-deep fried option. Here is an alternative rocket omelette without deep frying and super delicious. 

What do you like in your Omelette? For me, I like the pungent punch that Rocket leaves offer to a savory Omelette. The grated apples add twinkling hints of sweet-sour to balances the flavor of Omelette. Rocket omelette a great starter with rice or pasta, or just about anything.

Rocket salad is also called Arugula or Rucula. If you have noticed by now, we feature this in plenty of our recipes. Cause it’s crunchy, delicious, and very healthy. It adds a unique peppery taste to any salad and has pretty delicate leaves, easy to garnish any recipe.  Rocket omelette is rich in Calcium, Potassium, Vitamin A, C, K, and Folate. Like Arugula and Chickpea, many green cruciferous vegetables and all beans reduce the risk of all sorts of major diseases like cardiovascular, cancer, and others.

NO deep frying in this recipe! Just grilling on a skillet with few drops of coconut oil. Take a look at a variation of Eggless Chickpea Omelette Roll and except that these are a bit thicker and more similar to savory pancakes.

Rocket Omelette

Serves: 4 -5
Cooking Time: 30 mins


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



In a saucepan sauté the grated apples with brown sugar.


Sifted chickpea flour into a pot. Add one cup of water, salt, and baking powder. Mix all ingredients until you have a smooth batter.


Gently fold in the arugula and coriander leaves.


In a saucepan over medium heat add few drops of coconut oil.


Pour a small scoop spoon full of batter on the skillet and allow the omelette to cook.


When you see the edges get slightly brown flip the omelette and let the other side cook.


Once it's done remove from heat and you can cut them into pieces you like and serve with fresh salad with a squeeze of lemon juice on top.

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