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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I found this recipe and modified it to my tastes. I can understand how it could be called an omelette but I think it is more of a roti. After much discussion with friends who ate, liked and commented, the verdict is misi roti but I thought I'd include the orginal title so vegans could find it and enjoy it as well. It is also gluten-free which is a big plus. Ingredients:
1 1/2 cups chickpea flour (also known as garbanzo bean flour or gram flour or besan) |
1 cup onion, finely chopped |
1/2 teaspoon dried dill |
1/4 teaspoon hot red pepper |
1/2 teaspoon ground cumin (jeera) |
1/8 teaspoon turmeric (haldi) |
1/2 cup carrot, finely chopped |
2 teaspoons garlic paste |
1/2 teaspoon salt |
6 teaspoons butter |
Directions:
1. Take the chickpea flour in a large bowl, add onion, dill, carrot and the spices and mix together.
2. Add water and make a medium-thin batter.
3. Heat 1 teaspoon of the butter (or ghee) in a non-stick skillet on medium-high until hot.
4. Pour a ladleful of batter into the skillet and spread it around, as thin as possible.
5. Cook for 3-4 minutes, and when the edges are dried out, flip over, and cook the other side for 3-4 minutes. It should be browned nicely on the bottom on the first side, similar to an omelette. The other side should have nice brown spots.
6. This MUST be eaten warm. The flavour is not at its peak when cool.
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