Besan tomato Omelette

Ingredients 

1 cup Gram Flour / Besan

2 Tbsp Rice flour

 2 medium size tomato, finely chopped

1 medium size onion, finely chopped

1 medium size capsicum, finely chopped

2 - 3 Green Chilies, finely chopped

coriander leaves finely chopped

1 tsp Haldi / Turmeric pdr

1 tsp Red chili powder

1 tsp Coriander pdr

1/2 tsp cumin pdr

1/4 tsp Ajwain seeds / carom seeds

1/4 tsp Kasturi methi, (optional)

Salt to taste

Oil /  butter for cooking the omelette

 

 Instructions

 in a big mixing bowl : Add finely chopped Onion , tomato , capsicum , green Chili and Coriander leaves .

To the veggies, add salt to taste , haldi , red chili powder , dhania powder , jeera powder , ajwain and kasturi methi .  

Mix all the ingredients together, then add besan and rice flour .

Slowly add water whisking well so that no lumps are formed.

The batter should be medium thick.

Heat a tawa or non-stick pan. Grease it with few drops of oil or butter. Pour a ladle of batter at the centre and spread evenly to form almost round pancake. Add some oil drops on the edges & top of the omelette. Cover it with the lid and allow to cook .Cook on medium heat.

When it is cooked and is brown in color on 1 side , flip over and cook the other side. Cook the tomato omelette till both sides are cooked and the edges crisp.

Serve hot tomato omelettes with some coriander chutney or tomato sauce. You can also place them between 2 toasted bread slices and relish them as sandwich.  

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