Summer Tomato Omelette

3/4 cup fresh tomatoes, peeled and finely chopped
1-1/2 cups chickpea flour
2 hot green chili peppers, seeded and minced
1 small bunch fresh coriander
Parsley leaves, minced
1 teaspoon dry-roasted sesame seeds
1/2 teaspoon turmeric
1 tablespoon sugar
1 teaspoon salt, to taste
Dash white pepper (optional)
1-1/2 cups cold water
Ghee OR oil for griddle frying

Combine all the ingredients except the ghee or oil. If batter is too thick, add a little more cold water to obtain a thin, pouring consistency. Heat a heavy cast-iron griddle or nonstick frying pan over moderate heat until very hot. Reduce heat and brush the griddle or frying pan liberally with ghee or oil. Place 2 tablespoons batter and spread as thin as you can. Fold, serve hot with fried potatoes, sour cream and chutney. Delicious alone for breakfast.

Serves: 4-6

Note: No eggs are listed in the ingredients for this omlette.

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Cajun Country -- New Iberia, Louisiana