Credits: Vegan Richa


Chickpea flour batter:

  • 1/2 cup (60 g) chickpea flour or use 1/2 cup + 1 or 2 Tbsp more besan/gram flour
  • 1/2 cup (125 ml) water
  • 1 tbsp nutritional yeast
  • 1 tbsp flax seed meal
  • 1/2 tsp (0.5 tsp) baking powder
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 tsp (0.25 tsp) turmeric
  • 1/4 tsp (0.25 tsp) or less paprika
  • 1/8 tsp (0.13 tsp) kala namak Indian sulphur black salt for the eggy flavor
  • generous dash of black pepper


  • 1 tsp oil divided
  • 1 clove of garlic
  • 1/4 cup (40 g) chopped onions
  • 2 tbsp each of asparagus green bell pepper, zucchini or other veggies.
  • 1/2 (0.5 ) green chile
  • 2 tbsp chopped red bell pepper or tomato
  • cilantro and black pepper for garnish


  • Blend all the ingredients under chickpea flour batter and keep aside. You can also use lentil batter from my lentil frittata.
  • Heat 1/2 tsp oil in a skillet over medium heat. Add onion and garlic and cook until translucent. 3 mins.
  • Add veggies, chile and cook for another 2 mins.
  • Add in the red bell pepper or tomato and mix in. At this point you can add in some spices or blends or some chopped greens if you like.
  • Pour the chickpea flour batter over the veggies. Cook for 2 minutes or so until the edges start to set. Drizzle 1/2 tsp oil on the edges. Scramble up the mixture and continue to cook. The mixture will get messy and doughy. Scrape the bottom and let it cook undisturbed for 2 mins or so before scrambling again. Continue to cook until the edges start to dry out. Total 4 to 5 minutes depending on your stove and pan.
  • Let the doughy mixture sit off heat for 1-2 minutes. Then break into smaller chunks. Sprinkle black pepper very generously. Sprinkle a bit of salt and garnish with cilantro (optional). Serve over multigrain toast or in tacos or burritos.