This is a quick and easy dish to prepare for any occasion, especially when you are in a hurry. Just mix all the ingredients and scramble it just as you will with real eggs. Then cook and roll this on a pan just like the Japanese and Korean rolled omelets, slice and serve. Here is a more exciting vegan and very healthy, Eggless Chickpea Omelette Roll, and it tastes almost like actual omelette rolls! It’s the special salt that gives it the eggy taste.
Watch the video to learn how to make this simple yet exciting dish. You can also follow the recipe below.
Chickpea egg roll
- 2 tbsp finely chopped cilantro or fresh coriander leaves
- 2 tbsp finely chopped carrots
- 2 tbsp finely chopped red peppers
- 1 cup sifted chickpea/gram flour
- 1/2 cup water ( as required)
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup thick coconut milk or natural yogurt
- 1 tsp black pepper
- 1 tsp cumin seeds
- 3/4 cup sparkling water
- 2 tsp sesame oil
Sift the gram flour into a bowl and add water and all 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.
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 a thin layer of the batter and spread it out.
Once the bottom of the pancake is solid enough, carefully roll the pancake with a cooking spatula and remove it from the pan. Set aside to cool.
Once the rolls are cooled to room temperature, slice these into bite-sized pieces.
Add some garnish and top it off with a bit of coconut cream and serve.