Score a win-win with this healthy Baked Chickpea Frittata that your child will absolutely love! Add some cheese, veggies and Kissan Fresh Tomato Ketchup to make it a complete, wholesome meal.
Prep Time
 |
| 10 mins |
Cook Time
 |
| 20 min |
Rating
Ingredients
- Chickpea flour (besan): 1½ cups
- Water: 1½ cups
- Finely chopped garlic: 2 cloves
- Finely chopped onion (small): 1
- Red chilli powder: ½ teaspoon
- Finely chopped spinach: 1 cup
- Chopped button mushrooms: 1 cup
- Finely chopped capsicum: ¼
- Thinly sliced potato (medium): 1
- Olive oil: 3 tablespoons
- Kissan Fresh Tomato Ketchup: 2 tablespoons
- Salt to taste
- Grated cheddar cheese: 2 tablespoons
- Or processed cheese: 1 tablespoon (20g)
- Freshly ground black pepper to taste
- Italian seasoning: ½ teaspoon
Method of Preparation
- Whisk the chickpea flour, Italian seasoning, water, red chilli powder and pepper in a large mixing bowl. Keep aside
- Heat oil in a pan. Add onion and garlic and saute briefly
- Now add the potatoes and capsicum and saute well for another 2-3 minutes until the potatoes soften
- Add the spinach and mushrooms and cook on high heat until the spinach wilts
- Now add cheese and Kissan Fresh Tomato Ketchup to the chickpea mixture and mix it well
- Add the contents of the pan to the chickpea mixture and combine.
- Transfer the batter to a greased and lined cake tin. To this, add the grated cheese, Italian seasoning for the topping and bake in a preheated oven at 180 °C for 10-15 minutes
- Pack two wedges in each tiffin with sides of pomegranate and almonds.
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