Name: Tomato Omelette Recipe
Ingredients: 1 cup gram flour (besan) or swap with 1 cup of chickpea flour; 1 cup or (2 medium) tomatoes – finely chopped; ⅓ cup or (1 medium) onions – finely chopped; 1 teaspoon or 1 inch ginger – finely chopped; 1 teaspoon or 1 green chilli – finely chopped or ½ teaspoon chopped serrano peppers; 3 tablespoons coriander leaves – finely chopped, (cilantro); ¼ teaspoon turmeric powder – finely chopped optional; ¼ teaspoon red chilli powder or cayenne pepper; 1 pinch asafoetida (hing) – optional, skip to make gluten-free; 1 pinch garam masala; ¼ teaspoon baking powder – optional; ⅛ teaspoon black salt – optional; salt – add according to taste; 1 cup water or add as required; 2 to 3 tablespoons oil or as needed

Ingredients

1 cup gram flour (besan) or swap with 1 cup of chickpea flour
1 cup or (2 medium) tomatoes – finely chopped
⅓ cup or (1 medium) onions – finely chopped
1 teaspoon or 1 inch ginger – finely chopped
1 teaspoon or 1 green chilli – finely chopped or ½ teaspoon chopped serrano peppers
3 tablespoons coriander leaves – finely chopped, (cilantro)
¼ teaspoon turmeric powder – finely chopped optional
¼ teaspoon red chilli powder or cayenne pepper
1 pinch asafoetida (hing) – optional, skip to make gluten-free
1 pinch garam masala
¼ teaspoon baking powder – optional
⅛ teaspoon black salt – optional
salt – add according to taste
1 cup water or add as required
2 to 3 tablespoons oil or as needed

Steps

Making Omelette Mixture

Finely chop the tomatoes, onions, green chilli and ginger, and chop the coriander leaves too.
Put the gram flour in a mixing bowl with the finely chopped onions, tomatoes, ginger and green chilies, then add the chopped coriander.
Add the ground spices: asafoetida (hing), turmeric powder, red chili powder, garam masala powder, black salt and salt as required. Add the baking powder.
Pour in water and start mixing everything with a wired whisk, making a lump-free batter of medium consistency.
Stir and mix thoroughly to obtain a flowing batter of medium consistency. Add more or less water as needed for the gram flour's quality and texture.

Making Tomato Omelette

Heat a well-seasoned skillet, frying pan or tawa. Spread 2 to 3 teaspoons oil on it and keep the heat low or medium-low.
Use a large spoon to pour batter onto the pan.
Lightly spread it with the back of the spoon, without spreading it too much.
You can also rotate and tilt the pan.
Drizzle ½ to 1 teaspoon oil around the edges and over the top of the omelette.
When the base becomes golden and crisp, turn it over and cook the other side.
Cook that side until the vegetables show golden or lightly caramelized spots.
Turn again if needed and cook until both sides are crispy and golden, then make the remaining omelets with the batter.
Serve the eggless tomato omelette with bread, buns or dinner rolls, alongside dipping sauces such as tomato ketchup, coriander chutney or mint chutney.