Thin omelettes made with chickpea flour cook up golden, with crispy edges and a soft centre. Spring onion, coriander and green chilli add freshness and a little heat; lemon yogurt brings everything into balance.
Chickpea flour gives this omelette a savoury, slightly nutty flavour and makes it different from an egg omelette. The dish is inspired by South Asian chickpea-flour pancakes, such as chilla. Recipes and names vary by region and household; this version is deliberately a simple, herb-filled side dish served with lemon yogurt.
The ratio of flour to water determines both the texture and how the omelette cooks. A thin, well-whisked batter spreads easily over the bottom of the pan. Let the batter rest briefly before cooking: the flour absorbs the liquid and becomes less grainy. If it’s thicker than pouring cream after resting, stir in a tablespoon of water. A few small lumps are fine, but large dry patches won’t cook as evenly.
A properly hot pan and a thin layer of oil help the edges turn crispy. Don’t pour the batter too thickly; a thick layer stays soft for longer and is harder to flip in one piece. Scatter the herbs and chilli over the top while the batter is still just moist. They’ll stick to the omelette while keeping their colour and flavour. Use a wide spatula and only flip once the underside is firm enough to release from the pan.
Coriander and spring onion bring a fresh, green flavour, while cumin and turmeric give the batter warmth and an earthy note. Green chilli adds heat, so leave the seeds and membranes in for more of a kick, or remove them for a milder version. No coriander on hand? Use extra spring onion and a little finely chopped flat-leaf parsley; it changes the character, but works well. The lemon yogurt provides a fresh tang to balance the flavours. Greek yogurt makes a thicker sauce; plain natural yogurt gives you a looser dip.
Serve the omelettes straight away, while the edges are crisp. They go well alongside a lentil dish, roasted vegetables or a simple salad, and also work as part of a larger meal with several dishes. If you cook them ahead, let them cool quickly and store them covered in the fridge; reheat them in a frying pan to crisp up the edges again. The yogurt can be stored separately, covered, in the fridge.
Whisk the chickpea flour, water, cumin, turmeric and salt together in a bowl until you have a smooth, thin batter. Leave to stand for 10 minutes.
Meanwhile, stir the yogurt and lemon juice together. Set the lemon yogurt aside.
Heat a frying pan about 24 cm across over medium heat and brush the bottom with a little oil. Stir the batter once more and pour in a quarter of it. Swirl the pan so the batter spreads into a thin layer.
Scatter a quarter of the spring onion, coriander and chilli over the top while the batter is still moist. Cook for 2–3 minutes, until the edges are golden brown and the underside is firm.
Loosen the omelette with a wide spatula, flip it over and cook the other side for another 1–2 minutes. Transfer to a plate and repeat with the remaining batter, herbs and oil.
Serve the omelettes warm with the lemon yogurt.
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