Vegan Omelette With Premix Recipe

In a world where instant is becoming a norm, whether it is instant noodles or instant meals which only need to be reheated, everyone wants to cook something that is not time consuming or tedious and at the same time nutritious. Today’s recipe is all that, instant and quick. A premix is always handy to have around in our pantry, and if it is a homemade premix, rest assured you are stress free knowing no preservatives or chemicals are in it. Homemade is the new normal now, especially since the worldwide lockdown.

A vegetarian omelette premix, which is also vegan, is a boon to have. Breakfast, snacking, or even a light meal are suitably covered.

Growing up in Pune, my mom made a vegetarian omelette from besan, chickpea flour, frequently. This was our meal on days when she did not feel like cooking 😊. Two slices of white bread and a crisp besan omelette with tomato ketchup. Soul satisfying.

I have added oats and flaxseed powder to the premix, making it more nutritious. This premix quantity will yield about 275 gms, which is good enough for about 15 medium omelettes. This premix stores well in an airtight container in the refrigerator.

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Ingredients

• 1 cup besan, chickpea flour
• 1 cup oats
• 1/4 cup semolina
• 1/4 cup flaxseed
• 3 tbsp white sesame seeds
• 1 tbsp salt
• 2 tsp red chilli powder
• 2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp saunf, fennel seeds
• 1 tsp jeera, cumin seeds
• 1 tsp ajwain, carom seeds

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Method

1. Roast the sesame seeds for a few minutes and keep aside.
2. Grind the oats and flax seeds separately to a fine powder.
3. Mix all the ingredients together in a mixing bowl.
4. Store in an airtight container.

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To Make the Omelette

1. In a bowl, take 2 tbsp of the premix and add about 2 or 3 tbsp of water. You might need more. Mix gently.
2. Add chopped onions and coriander leaves. If you like it spicy, add chopped chillies.
3. Mix and add a little more water to get a batter that is medium thin, not too thin nor thick.
4. Heat a non stick pan and brush it with oil. Using about 2 or 3 tbsp of batter, spread it out to make a thin omelette.
5. Pour a little oil around the omelette. Once crisp on the underside, flip it over and let it become crisp.
6. Serve with a chutney or chilli sauce.