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Closeup of vegan ros omelette in glass bowl with fork
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5 from 2 votes

Vegan Ros Omelette

With a brazenness typical of Indian street food, Goa's delectable offering of Ros Omelette combines two completely different but tasty foods -- an omelet and a spicy curry -- to multiply the deliciousness many times over. In my vegan -- and healthier -- version of a Ros Omelet you'll never miss the eggs, and you'll be licking your fingers to stubs.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast/Brunch/Lunch/Dinner
Cuisine: Indian Goan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Ros Omelette
Servings: 12 servings

Equipment

  • Bowl
  • Cast iron or nonstick skillet for the omelet
  • Saucepan with lid for the gravy

Ingredients

For the vegan omelet

  • cups chickpea flour (besan)
  • ¼ cup rice flour
  • ½ tsp turmeric
  • 1 medium shallot (or red onion, finely minced)
  • 1-2 jalapeno or serrano peppers. (Finely minced)
  • 2 tbsp cilantro (finely chopped)
  • ½ tsp ground cumin
  • Salt to taste

For the vegan xacuti gravy

  • 2 large shallots (Slice one and cut the other in a fine dice.)
  • 1 inch cinnamon stick
  • 4 green cardamom pods
  • 5 cloves
  • 12 black peppercorns
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 dry Kashmiri red chili peppers (broken into pieces)
  • 1 tbsp poppy seeds
  • A small piece dagad phool (stoneflower, optional)
  • 2 medium tomatoes (chopped)
  • 1 tbsp ginger garlic paste
  • 2 cups dry shiitake mushrooms (or use 8 oz fresh crimini or portobello mushrooms, chopped)
  • cup coconut milk
  • Salt to taste

For serving

  • Wedges of lemon
  • Chopped onions
  • Pav or soft bread rolls

Instructions

Make the xacuti gravy

  • Reconstitute the dry mushrooms in 3 cups of boiling water for 30 minutes. Retain the stock and chop the mushrooms into quarters. Trim off any hard stems.
  • In a skillet, toast the spices--the cinnamon, cardamom, cloves, red chili peppers, black peppercorns, coriander seeds, cumin seeds and fennel seeds and the dagad phool, if using -- in a teaspoon of oil until they are a couple of shades darker and very fragrant.
  • Add the sliced onion and poppy seeds to the skillet and roast over medium-high heat until the onion starts to brown, about two minutes. Take care not to burn the spices and stir-fry constantly.
  • Remove the spices to a plate, let them cool, then add to the blender along with tomatoes. Blend into a smooth paste. Set aside.
  • Heat a teaspoon of oil and add the chopped shallot. Saute until the shallots turn golden-brown, then add in ginger garlic paste and saute another minute
  • Add the mushrooms, saute for a couple of minutes, then add the blended masala paste with the mushroom stock from reconstituting the mushrooms. You want this gravy to be thin so add more water or vegetable stock if needed.
  • Let the xacuti curry come to a boil, then turn the heat down so it continues to boil gently, cover, and let it cook 20 minutes or until tiny specks of fat float on the top.
  • Add the coconut milk and mix well. Cook another five minutes. Add salt to taste and stir in cilantro. Turn off the heat.

Make the vegan omelette

  • Place all of the omelet ingredients in a bowl. Whisk them to mix.
  • Slowly trickle in oil and whisk until a smooth batter forms. Don't add all the water all at once or it will be hard to break up the chickpea flour lumps. Add a little bit to moisten, whisk, add some more, whisk again, and continue. I needed about a cup of water to make a spreadable batter.
  • Heat a cast iron or nonstick skillet. Spray with cooking spray or coat the bottom with a thin layer of oil.
  • Pour about a third of a cup of batter in the center and spread it into a round with the aid of a spoon. If the batter doesn't spread easily, add some more water.
  • Cook until the omelet has dried on top and the sides are golden-brown. Flip and cook for 30 seconds more.
  • Flip once more, then fold the omelet into half. You can fold one more time if you wish.
  • To serve the ros omelette, ladle the xacuti gravy into a bowl and place the folded omelet in the center, then douse it with more gravy. Garnish with coriander.
  • Serve with wedges of lemon and chopped onions. Pav, a soft roll eaten in Goa, is great to sop up the watery curry with.