Share, , Google Plus, Pinterest,


Posted in:

Besan Scramble

Serves 4

Mixed with liquid to form a batter, besan behaves much like eggs. It makes a great omelette but if you’re no master of the flip, or if your flip fails, you can make a scramble. We’ve used Indian spicing here but once you have the basics down, the scramble can be customized to suit your mood, or the ingredients you have at hand.


  • Chickpea Flour 1 cup
  • Onion 1 small, quartered
  • Cilantro a handful
  • Ginger a thumb-sized knob, peeled
  • Garlic 2 cloves, peeled
  • Red or Green Chili 1-2, stemmed
  • Tomato 1 medium, quartered
  • Turmeric 1 tsp
  • Cumin Powder ½ tsp
  • Coriander Powder ½ tsp
  • Salt ½ tsp
  • Water 1/8 cup
  • Vegetable Oil 1 Tbs
  • Mustard Seed 1 tsp
  • Fenugreek Seed ½ tsp
  • Zucchini 1, diced
  • Red or Green Bell Pepper1, diced
  • Broccoli Flowerets from 1 stalk, diced

Cook It

  1. Put the onion, cilantro, ginger, garlic, chilies and tomato in a food processor and whizz to a rough paste. Scrape into a bowl, add the water, chickpea flour, turmeric, cumin, coriander and salt. Mix to form a batter.
  2. Heat the oil in a skillet and sauté the mustard seed and fenugreek seed until fragrant, about 1 minute. Mix the chopped vegetables into the chickpea batter and pour it into the skillet.
  3. Cook, stirring constantly to prevent sticking, for about 5 minutes, until the scramble sets up and begins to dry out.