Vegan Omelet (Puda) with Cilantro Mint Chutney
Try this Vegan Omelet (Puda) with Cilantro Mint Chutney recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 1 clove garlic chopped
- 1/2 tsp salt
- 1/2 tsp turmeric
- 2 tbsp water
- 1/2 tsp chili powder
- 1 zucchini grated (can substitute carrot peas, boiled potato, beets, opo squash, or spinach)
- 1 cup gram flour (aka besan)
- 1/4 cup rice flour (optional but it helps crisp up the pan
- 1/2 serrano chili
- 1 tsp whole cumin (powdered cumin will work too)
- 1 cup water (may need a little more or less)
- 1 bunch cilantro roughly chopped
- 1/2 bunch mint leaves
- 1 serrano chili chopped
- Carbohydrate 2.82150083333333 g
- Cholesterol 0 mg
- Fat 0.202456666666667 g
- Fiber 0.73270833893617 g
- Protein 0.5820825 g
- Saturated Fat 0.0379496666666667 g
- Serving Size 1 1 recipe (54g)
- Sodium 3497.85416666667 mg
- Sugar 2.08879249439716 g
- Trans Fat 0.0461081666666667 g
- Calories 13 calories
Mix all the ingredients and add water until you get a batter like consistency.Heat a non-stick skillet on medium high with a little oil.Add the batter when the pan is nice and hot and spread as thin as you can with the back of a spoon or ladle. Work fast before it sets.Let it cook on one side for about 2 minutes and flip.Let cook for an additional minute and serve.Toss all the ingredients into a blender.Blend until pureed. You may need to add a little more water to get the blender working. Add as little as possible.
