Eggless Vegetable Omelet (Besan Cheela)

Name: Eggless Vegetable Omelet (Besan Cheela)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 chillas
Ingredients: 1 cup besan ((chickpea or garbanzo bean flour)); 1/2 small onion, minced (make sure all your veggies are uniformly and very finely cut because you don’t want the Chilla to lump up with big chunks of vegetables); 1/4 medium tomato, minced; 3 button mushrooms, miced; 1/4 green bell pepper, minced (use other-color peppers if you prefer); 1 tsp grated ginger; 2 cloves garlic, grated or chopped really fine; 1 tsp red chilli powder (adjust to suit your tastes); 1/4 tsp turmeric ((optional, but great for color)); Salt to taste; 1/4 cup chopped coriander leaves ((I didn’t add any this time because I didn’t have any on hand, but I strongly recommend adding them))

By Vaishali | Updated on November 2, 2019 | Posted on March 10, 2011 | 59 Comments

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A vegan vegetable omelet that’s been made in Indian kitchens for the longest time, this Besan Cheela or Besan Chilla is completely eggless and made with nutty, delicious chickpea flour. Stir in a rainbow of veggies and herbs for more flavor and health. Vegan, soy-free, nut-free, and gluten-free recipe.

It’s easy to see why a Besan Cheela often gets called a vegetarian omelet, especially in Indian vegetarian restaurants that serve up this lipsmacking dish. This chickpea-flour pancake from north India resembles its egg-containing counterpart so closely, you might think they were separated at birth.

But the resemblance is entirely skin-deep, because they taste outrageously different and weigh far apart on the health scale. While the traditional omelet is packed with cholesterol and reeks with that awful egg smell, the Besan Cheela (also called a Chilla) is nuttily fragrant and can be made fat-free if you just spray your skillet with one of those cooking sprays instead of using real oil. And because chickpeas are packed with protein, you will definitely not miss out on your protein in this vegan omelet.

Another thing I love about the Besan Cheela is that it can be pretty much toyed around with to suit different tastes. You can change the veggies you add to it: I added mushrooms, green peppers, onions, and tomatoes, but you could add zucchini, carrots, or spinach (I usually cook the spinach in one of my tiny saucepans with a little bit of water to soften it, then drain thoroughly before adding).

Or you can add herbs: coriander, sage, parsley, basil, all add different but delicious flavors that make the Cheela just that little bit extra-special each time you make it.

Here’s one tip: to make your Besan Cheela extra-crispy, add a mashed potato to the batter. Or just add half a cup of rice flour (preferably brown rice flour to keep it healthy).

On with the recipe. Enjoy, all!

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More recipes with chickpea flour:

Zunka Bhakar (rustic flatbreads with a chickpea-veggie scramble)

Vegan Scrambled Eggs

Soy-free Spinach Chickpea Quiche

Crunchy Chickpea Roasted Potatoes, no oil

Vegan Butternut Squash Farinata

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