One Batter to Rule Them All

how to make the base for a thousand different meals

Hey Pot Heads! Welcome back from your day of protesting. I saved some chickpea flour for you. If you aren’t caught up on our chickpea flour discussion, start here. Now it’s time to get cooking. There are three very easy meals you can whip up using a simple chickpea batter that can be endlessly personalized based on what you have at home and what you are in the mood for: a scramble, an omelet/crepe, and a thick pancake.

The omelet

You need about ½ cup of chickpea flour per person for breakfast or a light meal. So for my scramble and omelet recipes (listed below) you want ½ a cup of flour if you are making food just for yourself. All you need to do is whisk together the batter and let it sit while you decide if you want to add veggies, herbs, or just keep it simple with dried herbs and spices. You will see a lot of recipes for non-egg scrambles call for black salt or kala namak, which is a kind of rock salt with a super sulfuric taste and smell. A small pinch of it will give your dish a certain eggy smell and taste but it is very optional. I was never into eggs, so it doesn’t do much for me in recipes but for someone like my wife who grew up with backyard chickens, she loves when I include it. It is very affordable when you buy it at a market that carries lots of goods for Indian cuisine or online. But like I said, it is VERY OPTIONAL so don’t let that keep you from trying these recipes. They’re all very easy and will quickly become intuitive so you can whip meals up without thinking. All you need to remember is a simple formula: