Vegan Omelette/misi Roti

Name: Vegan Omelette/misi Roti
Prep time: 15 min
Cook time: 64 min
Total time: 79 min
Yield: 8 roti
Cuisine: South Asia — Muslim traditions
Ingredients: 1.5 cup chickpea flour; 1 cup onion; 0.5 tsp dried dill; 0.25 tsp hot red pepper; 0.5 tsp ground cumin; 0.125 tsp turmeric; 0.5 cup carrot; 2 tsp garlic paste; 0.5 tsp salt; 6 tsp butter

Chickpeas, hot red pepper and carrot cooked in a pan and spiced with cumin and turmeric for a South Asian egg dish.

1 hr 19 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 64 min · 79 min total
Difficulty: medium

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. Heat 1 teaspoon of the butter (or ghee) in a non-stick skillet on medium-high until hot.
3
Pour a ladleful of batter into the skillet and spread it around, as thin as possible. 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.
4
This MUST be eaten warm. The flavour is not at its peak when cool.