A 10-minute protein breakfast eaten across North India — like a spiced omelette, but plant-based.

Store staples used: Besan (Chickpea Flour)

Serves 2 · 15 minutes

Ingredients

• 1 cup besan
• 1¼ cups water
• 1 onion, chopped
• 1 tomato, chopped
• 1 green chilli, chopped
• 2 tbsp coriander, chopped
• ¼ tsp turmeric
• ¼ tsp ajwain
• Salt, and oil for the pan

Method

1. Whisk besan with water into a smooth, lump-free batter the consistency of thin cream.
2. Stir in the vegetables, turmeric, ajwain, and salt.
3. Pour a ladleful onto a hot oiled pan, spread thin, and drizzle a little oil around the edge.
4. Cook until the base is golden, flip, cook the other side, and serve hot with green chutney.