Tomato Omelette/ Besan Cheela
Tomato omelette is prepared by mixing gram flour, tomato, onion and other aromatic spices. These are gluten free shallow fried crepes.
Ingredients
- 1 cup Gram flour/ Besan
- 1 tsp Salt (or as per taste)
- 1 tsp Ginger garlic (crushed finely)
- 1 Onion finely chopped
- 1 large Tomato finely chopped
- 2 tbsp Coriander– 1tbsp chopped finely chopped
- 2 Green Chilli finely chopped
- 2 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- ½ tsp Hing or asafoetida
For Shallow frying
- 6 - 7 tbsp Refined Oil
Instructions
- Mix all ingredients mentioned above (except oil) in a large mixing bowl.
- Add ½ cup water gradually and stir well. Make a smooth flowing batter. Make sure the batter is lumps free.
- Keep the pan on medium flame. Put one tbsp oil on it. When oil is hot put one ladle batter on it and spread evenly and lightly so that it won't break..
- Cook it on low flame else it will turn brown at bottom without getting cooked evenly. it will take time to cook properly
- Drizzle some oil from surrounding and let it turn color slightly on top of cheela.
- Flip it to the other side. Let it cook for 3 mins more.
- Remove from heat if it’s done completely. One tomato omelette will not take more than 5 minutes to get cooked in low to medium heat.
- Garnish and serve with coriander chutney or tomato ketchup and bread toast.
Notes
The batter should not be very thick or very watery.