Vegan Chickpea Flour Frittata

Name: Vegan Chickpea Flour Frittata
Total time: 50 min
Ingredients: 2 cups Broccoli, finely chopped; ¼ cups Red onion, finely chopped; 1 cup Tightly packed finely chopped greens; ¾ tsp Salt; 1 ½ cups Chickpea flour; ¼ cups Cashew; ¼ tsp Black salt; ½ tsp Turmeric, ground; ¼ tsp Cayenne pepper; ¼ tsp Black pepper; 1 tbsp Vegetable oil; ½ cups Cilantro, chopped; ¼ tsp Thyme, dried; ½ tsp Dill, dried; 1 Tomato

By Vegan Richa · 50 min

Ingredients

Broccoli · finely chopped2 cups
Red onion · finely chopped¼ cups
Tightly packed finely chopped greens1 cup
Salt¾ tsp
Chickpea flour1 ½ cups
Cashew¼ cups
Black salt¼ tsp
Turmeric · ground½ tsp
Cayenne pepper¼ tsp
Black pepper¼ tsp
Vegetable oil1 tbsp
Cilantro · chopped½ cups
Thyme · dried¼ tsp
Dill · dried½ tsp
Tomato1

Instructions

Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) pie pan or line it with parchment paper.
In a large bowl, toss the finely chopped vegetables with the onion, greens and 1/4 teaspoon salt.
In a blender, blend the chickpea flour, water, yogurt, 1/2 teaspoon salt, kala namak, turmeric, cayenne, black pepper and oil until smooth. (Alternatively, whisk them together in a large bowl until smooth.)
Stir the vegetable mixture into the batter, then add the cilantro or parsley, thyme and dill and mix well.
Pour the mixture into the prepared pan and arrange the sliced tomato on top.
Bake for 45 to 50 minutes, until a toothpick inserted in the centre comes out almost clean. The top should crack and turn golden.
While the frittata is still hot, brush or spray a little oil over the top. Let it rest for 10 minutes before serving.

Summarized from Vegan Richa's video. Watch it for the details.

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