Vegan Besan Potato and Onion Omelette with Carrot Cabbage Raita

Name: Vegan Besan Potato and Onion Omelette with Carrot Cabbage Raita
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 200 g potatoes, peeled and thinly sliced (approx. 2-3 mm); 150 g onion, halved; 20 g olive oil (for omelette); 100 g besan (chickpea flour); 1/2 tsp turmeric powder; 1/4 tsp black salt (kala namak); 1/4 tsp baking powder; 1/4 tsp red chilli powder (optional); 150 g water (for batter); Salt to taste; 20 g olive oil (for cooking omelette in pan); 100 g vegan plain yogurt; 50 g carrot, roughly chopped; 50 g cabbage, roughly chopped; 1/4 tsp cumin powder; 1/4 tsp black pepper; Pinch of salt (for raita); Fresh coriander, chopped (for garnish)

Thermomix recipe: Vegan Besan Potato and Onion Omelette with Carrot Cabbage Raita. Ready in 50 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g potatoes, peeled and thinly sliced (approx. 2-3 mm)
150 g onion, halved
20 g olive oil (for omelette)
100 g besan (chickpea flour)
1/2 tsp turmeric powder
1/4 tsp black salt (kala namak)
1/4 tsp baking powder
1/4 tsp red chilli powder (optional)
150 g water (for batter)
Salt to taste
20 g olive oil (for cooking omelette in pan)
100 g vegan plain yogurt
50 g carrot, roughly chopped
50 g cabbage, roughly chopped
1/4 tsp cumin powder
1/4 tsp black pepper
Pinch of salt (for raita)
Fresh coriander, chopped (for garnish)

Instructions

To prepare the Raita: Add carrot and cabbage to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides.
Add vegan plain yogurt, cumin powder, black pepper, and a pinch of salt to the bowl. Mix 10 sec / Speed 3. Transfer to a small bowl, cover, and refrigerate until serving.
To prepare the Omelette: Place 500 g water in the clean Thermomix bowl. Insert the simmering basket.
Arrange the thinly sliced potatoes in the Varoma dish and tray, ensuring some gaps for steam circulation. Place the Varoma into position on top of the Thermomix bowl. Steam 15-20 min / Varoma / Speed 2, or until potatoes are tender. Carefully remove the Varoma and simmering basket with potatoes and set aside. Discard the water from the bowl.
Add onion halves to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides.
Add 20 g olive oil to the bowl. Sauté 5 min / 120°C / Speed 1. Transfer sautéed onions to a large mixing bowl with the steamed potatoes.
Add besan flour, turmeric powder, black salt, baking powder, red chilli powder (if using), and 150 g water to the clean Thermomix bowl. Mix 20 sec / Speed 4 until a smooth batter forms. Scrape down the sides and mix again if needed.
Pour the besan batter over the potatoes and onions in the large mixing bowl. Add salt to taste and gently mix everything together until well combined.
Heat 20 g olive oil in a 20-22 cm non-stick frying pan over medium-low heat. Pour the potato and besan mixture into the hot pan, spreading it evenly. Press down gently with a spatula.
Cook on medium-low heat for 10-15 minutes, or until the bottom is golden brown and set. To flip, place a large plate over the pan, invert the omelette onto the plate, then slide it back into the pan to cook the other side for another 5-7 minutes, or until golden and cooked through. Alternatively, you can finish it under a preheated grill/broiler for 5-7 minutes until the top is golden.
Carefully slide the omelette onto a cutting board. Let it rest for a few minutes before slicing into wedges. Garnish with fresh chopped coriander.
Serve warm with the chilled Carrot Cabbage Raita.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.