Vegan Masala Recipe
Vegan Chickpea Masala Omelette
A protein-rich chickpea-flour omelette with fresh vegetables and Indian spices, perfect for breakfast or a light meal.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
This chickpea masala omelette is a heartwarming dish that brings together wholesome ingredients and vibrant flavours, perfect for breakfast or a light meal.
Serving idea
Best served simply
Serve it alongside a fresh green salad or your choice of chutney for a refreshing contrast.
Recipe-specific guidance
Why this method works
Besan sets into a savoury pancake when the water ratio and pan heat are balanced. Finely chopped vegetables cook inside the batter, while ajwain and coriander season it without relying on an egg substitute.
Cues to watch for
- •Rest the batter briefly so the gram flour hydrates and small lumps soften.
- •Chop vegetables finely and remove wet tomato seeds.
- •Turn when the top looks nearly set and the edges release cleanly from the pan.
Useful substitutions
- •Use plain water for the cleanest flavour; unsweetened plant milk gives a softer result.
- •Spring onion can replace red onion for a milder filling.
- •Leave out chilli while retaining ajwain, turmeric and ground coriander.
Storage and reheating
Cooked omelettes keep refrigerated for up to two days. Reheat in a lightly oiled pan until hot on both sides; the batter itself is best cooked on the day it is mixed.
Cook the recipe
Method
- 1
In a medium bowl, whisk together 1 1/2 cups besan, 1 teaspoon sea salt, 1/2 teaspoon baking powder, 1/2 teaspoon ground turmeric, 1 teaspoon ground coriander, 1/4 teaspoon ground red chilli (if using), and 1/2 teaspoon ajwain. Gradually add 1 1/2 cups warm water and mix until smooth; set aside for 5-10 minutes.
- 2
Heat a medium crepe pan over medium-low heat and drizzle about 1/2 teaspoon olive oil. Use a ladle to pour half a cup of batter onto the pan, swirling it from the centre to create an approximately 18-20 cm circle. Increase the heat to medium and allow it to cook until bubbles appear on the surface, about 2-3 minutes.
- 3
Once bubbles form, scatter the chopped onion, tomato, green chilli, and coriander evenly across the batter. Carefully flip the omelette to cook the vegetable side for an additional 1-2 minutes, or until golden brown.
- 4
Transfer the omelette to a serving plate and enjoy it warm with green chutney or your favourite hot sauce. Repeat with the remaining batter and vegetables.
A few useful notes
Notes
- The chickpea batter should rest, allowing the flavours to meld and improving texture.
- Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place back in a hot pan for a few minutes until warmed through.
- Adjust the spice levels according to your preference; more green chilli will add greater heat.
Gather everything first
Ingredients
- 1 1/2 cups besan (fine chickpea flour)
- 1 teaspoon sea salt flakes
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon ground red chilli (optional)
- 1/2 teaspoon ajwain (carom seeds)
- 1 1/2 cups warm water
- 1 medium tomato (deseeded and finely chopped)
- 1 red onion (finely chopped)
- 1 long green chilli (deseeded and thinly sliced)
- 2 tbsp fresh coriander, chopped
- 2 tbsp oil
Learn the technique
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