Indian spiced and fluffy chickpea flour ‘omelettes’ served with sticky tomatoes. A fantastic combination and perfect for brunch or lunch.
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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 anytime of the day!
The addition of tofu helps make them super light–which also adds some protein (but 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 i.e. 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 essential, but if you have access to some coconut yogurt, a big dollop takes the tomato curry to the next level.
Enjoy! Xxx
Indian spiced and fluffy chickpea flour ‘omelettes’ served with sticky tomatoes. A fantastic combination and perfect for brunch or lunch.
Prep time: 20 minutes mins
Cook time: 20 minutes mins
3-6 servings
No ratings yet
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–approx 175g
- 1 tsp sea salt
- Twist black pepper
- 1 tsp garlic granules
- 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
Instructions
To make the omelettes
First, gently fry the onion in a small frying pan on a medium heat until soft and browning.
Turn off heat and set aside.
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.
Add a splash more oil to the frying pan, then add 1/2 cup of the batter to the pan and tip to distribute towards the corners of the pan.
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
Add the coconut oil to a large frying pan and heat to a medium heat. Add in the asafoetida and mustard seeds. When they pop, add in the cumin seeds and chilli flakes. Stir for a few seconds, then add in the onion. Fry for approx 8-10 minutes until soft and browning.
Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
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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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Gram Flour or Tomatoes
The Ultimate Pumpkin Curry, With My Favourite Spices
Roast tomato, Crushed Potato and Pesto Salad
Chana Masala Mango Naan
Spiced Whole Cauliflower with Smoky Tomatoes and Salsa
Sticky Tamarind Squash Curry with Coriander and Mint Dressing
Discuss this Recipe with Niki
2 Responses
Delicious! I reduced the amount of salt in the pancake mix but in retrospect, the full amount would have brought out the flavour better. Just needed a sprinkle of coriander leaves and the crunch of some toasted coconut flakes or seeds. Will make this again
Reply
Amazing! Totally agree about the crunch.
Happy you enjoyed.
Love
Niki xxReply
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