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Vegan Omelette

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vegan food item


– ¼ cup Original Flour Blend
– ¼ tsp Turmeric
– ¼ tsp Black salt
– ⅓ cup Water – at room temperature
– 1 tbsp Olive Oil
– 3 Sliced Mushrooms
– 1 cup Spinach Leaves
– ⅛ tsp Garlic Powder
– ¼ tsp Salt


– In a small mixing bowl, whisk the Ahaar Maida, turmeric, black

  salt (or salt)

– Whisk in the water until smooth, and no to few lumps appears.

– Set aside while you cook the vegetables

– In a non-stick frying pan, heat oil over medium heat and sauté the

  mushrooms slices, spinach, until fully roasted. It takes about 2


– Season the vegetable with salt, pepper, and garlic powder.

– Remove the vegetables from the pan and set them aside on a


– In the same non-stick pan, heat the remaining 1/2 tablespoon of

  olive oil over medium heat, brushing it all over the pan to prevent

  the omelette from sticking

– Pour the omelette batter in the pan, tilting the pan into circular

  motion to spread it as you will do for crepes

– Cook for 3 to 4 minutes, the omelette is cooked when the sides are

  dry and it’s not wet in the center

– Cover half of the omelette with the sautéed vegetables, loosen up

  the omelette sides with a spatula and fold in half over the filling

– Serve immediately