A deliciously savoury omelette, but then in a vegan jacket. The best of both worlds: it doesn't get any better than this! This hearty, crunchy bite never disappoints. Kala namak (also known as black salt) is a type of salt that tastes like egg. Strange, but true. Eggcelent!
for 2 persons
China rose sprouts
150 grams chickpea flour
1 tablespoon cornstarch
4 tablespoons edelgist flakes
1 teaspoon kala namak salt
1/2 teaspoon turmeric
300 millilitres water
Pinch of freshly ground black pepper
Oil for frying
200 grams of mushrooms, sliced
100 grams of peas (from the freezer, defrosted)
Mix the chickpea flour with the cornflour, edelgist flakes, the salt, the
Turmeric, water and black pepper in a bowl. Heat the oil on
Medium heat in a frying pan. Fry the mushrooms for 2-3 minutes. Set aside if you want them in between the omelette, add the peas and pour the batter over them if you want them in the omelette. Set aside half for the second omelette. Pour half of the batter into the
Frying pan. Fry for 5 minutes until the batter is fairly dry on top. Then turn carefully. Serve the omelette with the
mushrooms and peas if you have not fried them and add some China Rose sprouts.
This green-purple radish sprout is the only sprout in two colours. Super unique! The sprouts have a tasty, somewhat spicy flavour. They are also very healthy and rich in vitamin B6 and K and a source of vitamin C and E.