Fluffy Indian Chickpea Omelettes with Spiced Tomatoes

These are my current obsession – fluffy Indian spiced gram flour pancake ‘omelettes’. There’s nothing I love more than a delicious savoury and lightly spicy brunch – packed full of flavour and nutrients. Not just for brunch btw – I would eat these at any time of the day!

The addition of tofu helps make them super light and fluffy – which also adds some protein (but feel free to leave it out if you prefer – just as delicious just less fluffy – you may need to reduce the water to 1 1/2 cups).

We have fluffy gram flour ‘omelettes’ so we need a speedy and delicious filling right? Of course you can stuff them with spinach, mushrooms, hummus or stir fried veggies but I think my quick tomato curry is perfect as it can be made in a few minutes and always hits the spot.
The tomato curry is amazing on its own but also a fantastic base and you can add it any other ingredients to make it more substantial ie frozen peas, chickpeas, any veg you like, leftover roast potatoes, greens (I love adding spinach), I even added leftover roast cauliflower stalks in the pic featured.

And it’s not esesential but if you have access to some coconut yogurt, a big dollop takes the tomato curry to the next level.

Enjoy! Xxx

 

Info

 

  3-6 servings
  20 minutes preparation time
  20 minutes cook time

Ingredients

Makes 3 medium omelettes or 5-6 mini’s

  • 1 red onion sliced
  • 1 tsp olive oil
  • 1 1/2 cup gram flour
  • 3/4 pack organic natural silken tofu – aprox 175g
  • 1 tsp sea salt
  • Twist black pepper
  • 1 tsp garlic granuals
  • 3 tbsp nutritional yeast
  • 2 cups water
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds

Optional add ins;

  • Fresh coriander
  • Handful spinach

For the quick tomato curry;

  • 1 tbsp coconut oil or olive oil
  • 1 onion – roughly chopped
  • 1/4 tsp asafoetida
  • 1 tsp turmeric
  • 2 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 4 cloves garlic sliced
  • 10-12 cherry to tomatoes or 4 tomatoes chopped
  • 1/2 cup water
  • 1 tsp sea salt
  • 1 tbsp coconut yogurt or cream – optional but delicious!

Optional add ins;

  • Fresh Coriander
  • Handful spinach
  • Leftover roast veg
  • Handful frozen peas
  • Chickpeas

Directions

To make the omlettes; 

  1. Firstly gently fry the onion in a small frying pan on a medium heat until soft and browning.
  2. Turn off heat and set aside.
  3. Add the flour, tofu, garlic, nutritional yeast, water and seasonings to a blender. Blitz to combine until you get a smooth batter. Add the onion and set aside for 10 minutes.
  4. Add a splash more oil to the frying pan then add 1/2 cup of the the batter to the pan and tip to distribute towards the corners of the pan.
  5. Cook on a medium heat for approximately 2 minutes until there are bubbles in the chickpea omelette and you can lift the edges up easily. Either flip it and cook on the other side for 30 seconds to a minute or pop the whole pan under the grill to cook on the top. Repeat.

To make the tomato curry;

  1. Add the coconut oil to a large frying pan and heat to a medium heat. Add in the asafoetida and mustard seeds. When they start to pop add in the cumin seeds and chilli flakes. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
  2. Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
  3. Cook for a further 3-4 minutes then add the water. Simmer for 5 minutes. Season well. Stir in the coconut yogurt.

 

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