Eggless Chickpea Omelet Roll is a quick and easy dish to prepare for any occasion, especially when you are in a hurry. You mix all the ingredients and scramble it, as you would with real eggs, then cook and roll this on a pan like a Japanese and Korean rolled omelets, slice, and serve. This Eggless Chickpea Omelette Roll is vegan, healthy, and tastes almost like actual omelet rolls! It’s the special salt that gives it an eggy taste.
Eggless Chickpea Omelet Roll
Ingredients
- 1 cup sifted chickpea / gram flour
- 1/2 tsp kala namak black salt
- 1 tsp baking powder
- 1/2 tsp turmeric powder
- 1 tsp black pepper
- 1 tsp cumin seeds
- 1/2 cup water
- 1/2 cup thick coconut milk or natural yogurt
- 2 tbsp finely chopped fresh coriander leaves
- 2 tbsp finely chopped carrots
- 2 tbsp finely chopped red peppers
- 1 tbsp fresh coriander leaves
- 3/4 cup sparkling water
- 2 tsp sesame oil
Instructions
Sift the gram flour, salt,, and baking powder into a bowl, add water and the spices,, and mix well.
Add thick coconut milk. You can use yogurt if you're non-vegan. Mix well.
Add all the finely chopped vegetables and herbs.
Finally, add the sparkling water and mix well.
In a medium-sized pan, spread some sesame oil over medium heat. When the pan is hot, pour the batter a thin layer and spread it out.
Once the bottom of the pancake is solid enough, carefully roll it with a cooking spatula and remove it from the pan. Set aside to cool. Repeat with the remaining batter.
Once the rolls are cooled to room temperature, slice these into bite-sized pieces.
Add freshly chopped coriander leaves,, top it off with coconut cream, and serve.
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