Besan Ka Amlate

Vegetarian "omelette"
(From "Gourmet Indian in Minutes" by Monisha Bharadwaj)

1 small onion, grated (reserve juice)
1 teaspoon tomato paste
2 tablespoons cilantro, chopped
1/2 teaspoon ground cumin
7 ounces (1 and 3/4 cups) chickpea flour
Salt, to taste
Sunflower oil for dotting the pan (I'm sure you could use olive oil)

Combine the onion, tomato paste, cilantro, cumin, chickpea flour, and salt. Mix well. Add the juice from the onion and enough water to make a batter of dropping consistency.

Heat a frying pan and dot with oil. Ladle in a spoonful of batter and flatten with the back of the spoon into a 5 inch diameter disk.

After 2-3 minutes, lift the omelette, flip over, add a little oil to the pan, and cook on the other side. Both sides should be golden.