Prep 15 mins
Cook 1 hr 4 mins
I found this recipe and modified it to my tastes. I can understand how it could be called an omelette but I think it is more of a roti. After much discussion with friends who ate, liked and commented, the verdict is misi roti but I thought I'd include the orginal title so vegans could find it and enjoy it as well. It is also gluten-free which is a big plus.
- 1 1⁄2 cups chickpea flour (also known as garbanzo bean flour or gram flour or besan)
- 1 cup onion, finely chopped
- 1⁄2 teaspoon dried dill
- 1⁄4 teaspoon hot red pepper
- 1⁄2 teaspoon ground cumin (jeera)
- 1⁄8 teaspoon turmeric (haldi)
- 1⁄2 cup carrot, finely chopped
- 2 teaspoons garlic paste
- 1⁄2 teaspoon salt
- 6 teaspoons butter
- Take the chickpea flour in a large bowl, add onion, dill, carrot and the spices and mix together.
- 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.
- 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.
- This MUST be eaten warm. The flavour is not at its peak when cool.