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
- 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.
- 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.
- Cook, stirring constantly to prevent sticking, for about 5 minutes, until the scramble sets up and begins to dry out.