Crispy Chickpea Vegan Omelette

Instructions

1. 1

   Place the chickpea flour in a bowl, then pour in the water gradually while whisking until completely smooth and lump-free.

   

   Tip: Starting with flour and whisking in water slowly prevents stubborn dry pockets.
2. 2

   Cover the bowl and rest the batter in the refrigerator for at least 5 hours (or overnight).

   Tip: Resting hydrates the legume starches, removes raw bitterness, and creates an omelette that digests easily.
3. 3

   After resting, whisk in the turmeric, black pepper, and sulphurous kala namak black salt.

   
4. 4

   Brush a cold non-stick skillet with olive oil. Lay one dry rice paper sheet flat on the pan, then pour half of the batter over the sheet while still off the heat.

   
5. 5

   Place the pan over low-to-medium heat. While the base sets, quickly dip a second rice paper sheet in cold water for 10 seconds and gently press it onto the uncooked top surface.

   
6. 6

   Cook over gentle heat for 4 to 5 minutes until the bottom rice paper is crisp and golden, then flip and cook the other side for another 3 to 4 minutes.

   
7. 7

   Repeat with the remaining batter and rice paper sheets for the second omelette. Garnish with fresh rosemary and serve hot.