An Omelet Without Eggs? Here’s How to Make It!
An omelet without eggs is like a hot dog without sauce, right? In India, they think very differently about that—in fact, ‘eggless omelette’ is on menus everywhere. And it’s very easy to make at home too.
What is this ‘omelet’ made from? Chickpea flour and water. You then fill the batter with whatever you like. Usually, a pinch of turmeric powder, finely chopped green chili and, of course, a pinch of salt go in too. They’re actually a kind of chickpea pancakes, but in appearance they resemble a generously filled farmer’s omelet. So don’t expect a fluffy French omelet. In terms of texture, they’re more like a savory pancake or a veggie burger.
Pudla
In India, these pancakes are called pudla, depending on where you are. In the north of India, they’re also called chilla or chela; in the south, you may see them on the menu as pesaratu. Whatever you call them, these savory beauties work very well for breakfast or lunch. Just as they are, or on a sandwich. Hell, if you really don’t feel like or have time to put together an evening meal, this is an ideal dinner too!
Chickpea flour is incredibly nutritious and rich in fiber. So if you’re watching your health at the start of the new year, this is right up your alley. Children or other picky eaters? Hide a whole lot of vegetables in your pudlas and no one will taste them.
Get started
Ready to get started? Always make sure you use twice as much flour as water, and you’ll get the right texture. Add salt, turmeric and, if desired, some chili powder to taste. As for vegetables, you can add anything you like: bell pepper, peas, carrot, mushrooms—go all out, or keep the pudla relatively plain.
Cook them just as you would regular pancakes. Spoon a ladleful of batter into a preheated pan and cook until the top is no longer runny. Flip and cook for about 1 more minute, and your eggless omelet is ready. Serve with chutney, hot sauce or ketchup.
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