Bread Omelet is a very easy, Indian breakfast menu, in which bread is cooked along with omelet itself, but I kind of like to dip bread in no egg omelette batter and cook, kind of french toast idea here!
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Chickpea flour 1 Cup (16 tbs)
Flax seed meal 2 Teaspoon
Red chili powder 1 Teaspoon
Turmeric powder 1 Pinch
Salt To Taste
Water 3⁄4 Cup (12 tbs) (3/4 – 1 cup, as needed)
Coriander leaves 1 Tablespoon, finely chopped
Onion 1 Medium, finely chopped
Jalapeno pepper 1 Teaspoon, finely chopped
Ginger garlic paste 1 Teaspoon
Tomato 1 Medium, finely chopped
Chopped bell peppers 1⁄4 Cup (4 tbs)
Bread slices 4
Oil 1 Tablespoon (For greasing)
In a large bowl, add in chickpea flour, flax seed meal, salt, red chili powder and turmeric powder; stir well.
Pour little water at a time to make a thin batter.
Add in the remaining veggies and let it rest for 10 minutes.
Dip the bread slices from both sides and heat a pan with some oil. Place the slice and cook until done; flip and drizzle with some oil, cook until done.
Serve with masala chai.