Here's a perfect brunch recipe to pair with your favourite salad or stir-fried or roasted veggies! The besan or chickpea omelette is one that takes a while to make when doing a whole batch, but the wait is worth it. It is important that the batter cooks through on both sides, so it isn't a recipe that can be rushed.
for 2 people: 1/2 cup to 3/4 cup water
for 3 people: 3/4 cup flour to 1 cup water
for 8-9 omelettes: 1 cup flour to 1 1/4 cup water
So just add a 1/4 to 1/2 cup more water to flour. For a thicker omelette add 1/4 cup.
2 tsp flax meal
1/2 tsp salt (pink or sea salt or black salt for the sulfuric egg taste)
1/2 tsp turmeric powder
1/2 tsp ground cumin
1 tsp chili flakes
1 pinch dried thyme or Italian seasoning
2 pimento peppers or other
1/2 thumb ginger
cloves of garlic
1 stalk celery (optional)
(based on how much omelettes you are making, adjust your onion and such to suit)
1. Mix/whisk flour, water, flax, salt, turmeric, cumin, cumin, chili flakes, thyme/Italian seasoning in a large bowl and set aside.
2. Finely chop the onion, peppers, celery, greens. Finely grate the garlic and garlic.
3. In a frying pan with a dribble of oil, saute the pimento, onion, celery and ginger. Spread them evenly around the pan, then scoop a 1/4 cup of batter and evenly cover the fried seasonings, making a circle.
NOTE: You are not using all of these fresh seasonings, as you will add a little or a generous amount of each to every omelette you make.
4. Allow to cook for about 10 minutes on a low heat before you flip. the top will seal over and the batter firm up. When you insert the spatula underneath, it should all stay together like a pancake, that's how you know for sure that it can flip. Give it time to brown nicely. After flipping, allow it another 5-10 minutes to brown on the other side.
Do this for each omelette.
I also fry up greens, eggplant, tomato, okra or chickpeas to go with the omelettes if doing brunch, or pair with a salad for breakfast.