pakistani

Chickpea Flour Omelet with Spiced Potatoes

Name: Chickpea Flour Omelet with Spiced Potatoes
Yield: 1 serving
Cuisine: pakistani
Ingredients: 80 g chickpea flour (besan); 220 g potato, diced; 22 g vegetable oil; 2 g cumin seeds; 1 g turmeric powder; 2 g red chili flakes; 12 g fresh cilantro, chopped; 12 g lemon juice; 3 g salt; 160 g water

This pan-fried dish pairs chickpea flour with potato, diced, cumin seeds and turmeric powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced High satiety Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

13 g Protein

102 g Carbohydrates

23 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g chickpea flour (besan) 291 kcal
220g potato, diced 169 kcal
22g vegetable oil 194 kcal
2g cumin seeds 8 kcal
1g turmeric powder 3 kcal
2g red chili flakes 1 kcal
12g fresh cilantro, chopped 4 kcal
12g lemon juice 4 kcal
3g salt 0 kcal
160g water 0 kcal

Cooking instructions

potatowater
Parboil the potato cubes in salted water 6-7 minutes until just tender; drain.
potatovegetable oilcumin seedsturmeric powder
Heat oil in a nonstick skillet. Add potato, cumin, and turmeric; pan-fry until browned, 6-8 minutes.
chickpea flour (besan)red chili flakesfresh cilantrosaltwater
Whisk chickpea flour with water, salt, chili flakes, and half the cilantro into a smooth batter.
potato
Pour batter over the potatoes, spread evenly, and cook on medium-low 4-5 minutes until set around the edges.
Flip carefully and cook 3-4 minutes until firm and golden.
fresh cilantrolemon juice
Top with lemon juice and remaining cilantro; slice and serve hot.