Ingredients (serves 2)
° a small handful fresh coriander leaves, coarsely chopped
° ½ red chilli, seeded and finely chopped,
° 60g chickpea flour (besan flour/gram dhall)
° ½ teaspoon baking powder
° 60ml water
° salt and ground black pepper, to taste
° 1 tablespoon oil
° few drops sesame oil (optional)
1. Combine the chickpea flour, baking powder, salt, pepper and water a bowl. Mix well and add in the coriander leaves and chilli. Leave the mixture to stand for at least 5-10 minutes.
2. Heat oil and sesame oil in a non-stick pan over medium heat. Pour in the flour mixture and spread out evenly. Flip over the omelette after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes when the other side of the omelette turned slightly brown.
3. Transfer to a serving plate and serve hot.