Omelette without milk and eggs (!)
Chickpea flour (not pea) - 160 g or 1 1/3 cups (250 ml)
Water - 250 ml (cup)
Tomatoes - 2 pcs
Bell pepper - 0.5 or 1 pc
Spices:
Chili or black pepper - 1/3 tsp or to taste
Black salt - 2 tsp + extra for serving
Asafoetida - a pinch + 0.5 tsp for frying the cabbage
Khmeli-suneli - 1.5 - 2 tsp
Salt - 0.5 level tsp
Paprika - 2-3 tsp
Turmeric - 1/3 tsp - optional
Directions:
1) Mix the batter: chickpea flour and spices (asafoetida, black salt, khmeli-suneli, turmeric). Add water and mix thoroughly until smooth.
2) Finely chop the Chinese cabbage or regular cabbage into squares. Heat oil in a frying pan, quickly fry the asafoetida and khmeli-suneli, add the cabbage, stir, and fry for 3-5 minutes.
3) Thinly slice the tomatoes into half rings and cut the pepper into strips. Add to the cabbage and fry. Add the paprika and stir. Simmer for 2-3 minutes, stir again, and pour in the chickpea mixture.
4) Sprinkle with a pinch of black salt, pepper, and herbs. Cover and cook over low heat until cooked through, 10-15 minutes. Let cool slightly.
5) Cover the pan with a large flat plate or board and flip it over. The omelet will end up on the board or plate.
6) Cut and serve with black salt. Serve with a green salad and tomatoes.
Bon appétit!
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