Recipe Vegan asian-style frittata

[Herbie]

This is a cross between a mini vegan frittata, a vegetable pakora and saag aloo.

Batter:

• 1 3/4 cups chickpea flour
  
• 1 teaspoon baking powder
• 2 1/4 cups water
• 1/2 tsp chili powder
  
• 1/4 tsp turmeric
• salt

Filing:

• 2 onions thinly sliced
  
• 1 large potato, cubed and cooked
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/2 tsp cumin
• 1/2 tsp coriander
• Spinach, finely chopped

Set oven to 190C

Mix the batter ingredients and leave to stand for an hour or more.

Fry onion in oil on high heat until starting to brown.
Add potatoes and spices and stir.
Add spinach to the batter.
Pour potato mixture into fairy cake tins.
Pour batter over the potato mixture
Put in oven for 30 minutes.

 

[The Late Night Gourmet]

Very interesting...and it also sounds tasty! Do you have any pictures?

 

[Herbie]

I've added pictures.

They were lovely warm from the oven but were dry when cold so I heated them up. I think adding some tomato may make them better when cold.

 

[Morning Glory]

I've added pictures.

They were lovely warm from the oven but were dry when cold so I heated them up. I think adding some tomato may make them better when cold.

They look lovely! Nice idea to do individual mini frittata. Is it using chickpea flour rather than eggs which makes it dry out, do you think?

 

[Herbie]

Is it using chickpea flour rather than eggs which makes it dry out, do you think?

Yes, as they cool they go a bit bready. I think adding tomatoes to add moisture or add more potato/onion/spinach so the chickpea batter is the glue holding them together - as done with pakoras - might help. Or maybe just make a smaller batch and eat them fresh. They went down very well in my house so I'll be experimenting with them.