Honey, let me tell you about one of my favorite recipes — Vegan Omelette/Misi Roti is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like chickpea flour, onions, dill weed, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Vegan Omelette/Misi Roti
Ingredients
- 1.5 cup Chickpea Flour
- 1 cup Onions
- 0.5 teaspoon Dill Weed
- 0.25 teaspoon Red Pepper
- 0.5 teaspoon Cumin
- 0.125 teaspoon Turmeric
- 0.5 cup Carrots
- 2 teaspoon Garlic Powder
- 0.5 teaspoon Salt
- 6 teaspoon Butter
Instructions
- Take the chickpea flour in a large bowl, add onion, dill, carrot and the spices and mix together.
- Add water and make a medium-thin batter.
- Heat 1 teaspoon of the butter (or ghee) in a non-stick skillet on medium-high until hot.
- Pour a ladleful of batter into the skillet and spread it around, as thin as possible.
- Cook for 3-4 minutes, and when the edges are dried out, flip over, and cook the other side for 3-4 minutes.
- It should be browned nicely on the bottom on the first side, similar to an omelette.
- The other side should have nice brown spots.
- This MUST be eaten warm.
- The flavour is not at its peak when cool.
