BESAN OMELET

INGREDIENTS Gram flour (besan) 1 1/2 cups Moong sprouts , blanched 1 cup Salt to taste Chaat masala 1 teaspoon Red chilli powder 1 teaspoon Carom seeds (ajwain) 1/4 teaspoon Turmeric powder 1/4 teaspoon Green chillies, chopped 5 Fresh coriander leaves, chopped 2 tablespoons Onion , chopped 1 medium Yogurt 3 tablespoons Tomatoes, seeded and chopped 2 medium Lemon juice 1 teaspoon Oil to shallow fry

METHOD Take gram flour in a bowl. Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix. Add sufficient water and mix to make a smooth batter. Take sprouted moong in a bowl. Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix. Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done. Flip over and cook the other side too. Place the stuffing on one side. Fold the other side over the filling. Transfer into a serving plate and serve hot.