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Tomato 'Omelette'

Here's a delicious and unusual dish from Gujarat state in western India. It makes a wonderful breakfast or snack served with fried potato chips, sour cream, and chutney.

COOKING TIME: a few minutes per omelette
YIELD: 10 to 12 omelettes

3/4 cup (185 ml) tomatoes, peeled and finely chopped
11/2 cups (375 ml) chickpea flour
2 hot green chilies, seeded and minced
1 small bunch fresh coriander leaves, minced
1 teaspoon (5 ml) dry-roasted sesame seeds
1/2 teaspoon (2 ml) turmeric
1 tablespoon (20 ml) sugar
1 teaspoon (5 ml) salt
11/2 cups (375 ml) cold water
ghee or oil for griddle frying

1. Combine all the ingredients except the ghee or oil. If the batter is too thick, add a little more cold water

2. Heat a heavy cast-iron griddle or non-stick frying pan over moderate heat until very hot. Reduce the heat and brush the griddle or frying-pan liberally with ghee or oil. Place 2 tablespoons (40 ml) batter on it and spread the batter as thin as you can. When the underside turns golden, put a little ghee or oil around the edges and tum the 'omelette' over. When golden brown on the other side, remove the 'omelette' from the pan. Fold and serve hot.