24min 4 ppl
Vegan Thai Chickpea Omelette
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 7 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 10g
Carbs 24g
Fats 15g
About this dish
A chickpea-flour batter seasoned with turmeric and black salt for an eggy edge, beaten smooth and shallow-fried until the edges turn lacy and brittle — the crunch of kai jeow with no egg at all.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Spring onionsfinely sliced3
Dried Goods
- Chickpea flour180 g
- Baking powder0.5 tsp
Spices & Seasonings
- Ground Turmeric0.25 tsp
- Kala Namakblack salt, for an eggy flavour0.5 tsp
- White pepper0.25 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetable Oilfor shallow-frying150 ml
Utensils
- Mixing bowl
- Wok
- Tongs
Method
1
In a mixing bowl, whisk the chickpea flour, ground turmeric, baking powder and kala namak with 250ml of water until completely smooth with no lumps.
Approx. 5 minutes
2
Stir the spring onions, light soy sauce and white pepper into the batter.
Approx. 3 minutes
3
Heat the vegetable oil in a wok over high heat until shimmering and almost smoking.
Approx. 5 minutes
4
Pour the batter into the centre of the oil in one go and let it puff and bubble undisturbed for 2 minutes.
Approx. 3 minutes
5
Spoon hot oil over the top for 2 minutes to help it set and colour evenly.
Approx. 4 minutes
6
Carefully flip and fry the other side for 3 minutes until golden and crisp at the edges and firm all the way through.
Approx. 5 minutes
7
Lift onto a plate lined with kitchen paper to drain, then serve.
Approx. 3 minutes
