Chickpea Flour Scramble Breakfast Recipe
User Reviews
4.8
Chickpea Flour Scramble Breakfast Recipe
Description
This recipe blends chickpea flour with water, nutritional yeast, flax seed meal, baking powder, and a selection of spices including turmeric, paprika, kala namak for an eggy taste, salt, and black pepper. Vegetables like onion, garlic, asparagus or similar, green chile, and red bell pepper are sautéed before adding the batter. The mixture is cooked on medium heat, letting the edges set and occasionally scrambled to ensure even cooking and a textured consistency reminiscent of traditional scrambled eggs.
The scramble has a doughy texture that firms up as it cooks, enhanced by the savory flavors from the vegetables and spices. The kala namak salt is key for producing the characteristic sulfurous aroma and taste of eggs. Nutritional yeast contributes a subtle cheesy depth. Continuous stirring and allowing parts to cook undisturbed develop texture.
This dish works well as a protein-rich breakfast or brunch option and can be paired with toast, fresh herbs like cilantro, and additional seasoning. It also can be modified into an omelet style or chopped into smaller pieces after resting off heat. The flexibility in vegetables allows adaptation to available produce.
For an omelet variant, cook the vegetables and incorporate them into the batter, then cook the batter as a pancake until set and flip. The scramble can be seasoned further upon serving with black pepper and salt. Nutritional values are based on one serving, useful for meal planning.
Ingredients
Chickpea flour batter:
- 1/2 cup chickpea flour or use 1/2 cup + 1 or 2 Tbsp more besan/gram flour
- 1/2 cup water
- 1 tbsp nutritional yeast
- 1 tbsp flax seed meal
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp Turmeric
- 1/4 tsp paprika or less
- 1/8 tsp kala namak Indian sulphur black salt for the eggy flavor
- black pepper generous dash
Veggies:
- 1 tsp neutral cooking oil divided, generic cooking oil
- 1 clove garlic
- 1/4 cup onion chopped
- 2 tbsp asparagus green bell pepper, zucchini or other veggies
- 1/2 green chile
- 2 tbsp red bell pepper or tomato, chopped
- cilantro for garnish
- black pepper for garnish
Instructions
- Blend all the ingredients under chickpea flour batter and keep aside. You can also use lentil batter from my lentil frittata.
- Heat 1/2 tsp oil in a skillet over medium heat. Add onion and garlic and cook until translucent. 3 mins.
- Add veggies, chile and cook for another 2 mins.
- Add in the red bell pepper or tomato and mix in. At this point you can add in some spices or blends or some chopped greens if you like.
- Pour the chickpea flour batter over the veggies. Cook for 2 minutes or so until the edges start to set. Drizzle 1/2 tsp oil on the edges. Scramble up the mixture and continue to cook. The mixture will get messy and doughy. Scrape the bottom and let it cook undisturbed for 2 mins or so before scrambling again. Continue to cook until the edges start to dry out. Total 4 to 5 minutes depending on your stove and pan.
- Let the doughy mixture sit off heat for 1-2 minutes. Then break into smaller chunks. Sprinkle black pepper very generously. Sprinkle a bit of salt and garnish with cilantro (optional). Serve over multigrain toast or in tacos or burritos.
Notes
- Use kala namak for an authentic eggy flavor in the scramble.
- The batter can be adapted into a chickpea flour omelet by pouring it into a heated skillet until set and flipping.
- Feel free to swap asparagus with other vegetables like zucchini or green bell pepper as preferred.
- Cook off heat briefly before breaking into chunks to improve texture.
- Season generously with black pepper at the end to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 200kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Sodium | 355mg | 15% |
| Potassium | 575mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 16mg | 18% |
| Calcium | 81mg | 8% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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