Onion Omelette is another common home-style dish in Chinese cuisine. In here, this is a vegan version. I added coriander leaves and red chilli, just to jazz up this dish. You may need to add another 1 tablespoon of water if the batter is too thick.
Preparation: 5 mins, plus 10 mins standing time, Cooking time: 5 mins
Ingredients (serves 2)
° 1 (100g-150g) onion, peeled and thinly sliced
° 60g chickpea flour (besan flour/gram dhall)
° ½ teaspoon baking powder
° 60ml water
° salt and pepper, to taste
° a small handful fresh coriander leaves, chopped
° ½ red chilli, seeded and finely chopped
° 1 tablespoon oil
° few drops sesame oil (optional)
1. Combine the chickpea flour, baking powder, salt, pepper and water a bowl. Mix well and leave to stand for at least 5-10 minutes.
2. Heat oil and sesame oil in a non-stick pan over medium heat. Add the onion and and sauté briefly until it soften. Throw in the coriander leaves and chilli on top of the onion.
3. Pour in the flour mixture and spread out evenly. Flip over the omelette after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes when the other side of the omelette turned slightly brown.
4. Transfer to a serving plate and serve hot.