Ingredients
- ¾ cup gram flour/besan
- ½ teaspoon cumin seeds/jeera
- 1 teaspoon black pepper
- Salt
- ½ cup water
- 1 green chilli
- ½ cup tomato
- ½ cup spinach
- ½ cup bell pepper
- 2 tablespoons oil
Preparation
- Mix besan, cumin seeds, black pepper and salt together. Add water slowly to make a smooth batter. Add finely chopped green chillies, tomato, spinach and bell pepper. Mix well.
- Heat a non-stick skillet. Pour ½ cup of the batter mixture on the skillet and spread with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
- When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds, flip the omelette using a flat spatula. Press it lightly all around with the spatula to make it cook evenly.
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Turn the omelette 3 or 4 times until well cooked and golden brown on both sides.
Serve with mint chutney or pickle.