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!
More recipes at
Download Bhavna’s Kitchen apps for Android, iPhone and iPad
Like me on FACEBOOK
Tweet with me on TWITTER
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.