Step 1

Finely chop tomatoes, onions, green chilli and ginger. Also chop the coriander leaves.

Step 2

In a mixing bowl take gram flour, finely chopped onions, tomatoes, ginger and green chilies. Add the chopped coriander leaves.

Step 3

Then add the ground spices - asafoetida (hing), turmeric powder, red chili powder, garam masala powder, black salt and salt as required. Add baking powder

Step 4

Add water and with a wired whisk begin to mix everything. The batter has to be of medium consistency and without any lumps.

Step 5

Mix and stir well to make a medium consistency flowing batter. Depending on the quality and texture of gram flour, you can add more or less water as needed.

Step 6

Heat a skillet, frying pan or a tawa. Spread 2 to 3 teaspoons oil on the skillet. Keep the heat to a low or medium-low.

Step 7

With a large spoon pour the batter on the pan.

Step 8

Spread it lightly with the back of the spoon. But do not spread too much.

Step 9

You can even rotate and tilt the pan.

Step 10

Drizzle ½ to 1 teaspoon oil on the edges and on top of the omelette.

Step 11

When the base is golden and crisp, flip and cook the second side.

Step 12

Cook the second side until you see some golden or lightly caramelized spots on the veggies.

Step 13

Flip again if needed and cook until both the sides are crispy and golden. Make remaining omelets with batter.

Step 14

Serve eggless tomato omelette with bread or buns or dinner rolls with a side of dipping sauces like tomato ketchup, coriander chutney or mint chutney.