Scrambled Chickpea Flour with a Fiery Red Chili Paste

Visit the Indian Food Glossary for information on the ingredients in this recipe
Forgetting to soak some grains and beans the night before, I figured on making some eggs for dinner, but after browsing through my treasured copy of 660 Curries by Raghavan Iyer yet again, I decided it was time for a short vegan cleanse after my recent paneer cheese binge. I am addicted to cheese, but honestly didn't miss the diary in this dish.

Iyer's recipe calls for a ginger chili paste, but the Red Chili and Vinegar Paste that I prepared for a Spicy Scalloped Potato recipe from his treasured cookbook, also heavily laden with ginger and chilies, turned out to be an ideal substitute.

Rolled up in some warmed tortillas, this is a most satisfying on the fly vegetarian meal solution.

If you want to incorporate some veggies to the cooked scramble, heat some more oil in the pan, toss in some chopped onions, fry for a bit, add a chopped chili, tomato, and any vegetables of your choosing. Add the chopped chickpea flour scramble to the pan and cook until heated throughout.

I'm sharing this with Mahimaa who is asking for recipes that can be prepared in 15 minutes.
Scrambled Chickpea Flour with a Fiery Red Chili Paste

1 cup of chickpea flour, sifted
2 teaspoons of ground coriander
1 1/2 teaspoons of sea salt
1/2 teaspoon of garam masala
1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
2 tablespoons of sesame oil
1 teaspoon of black mustard seeds
1/2 teaspoon of asafetida
1 tablespoon of red chili and vinegar paste
2 tablespoons of fresh cilantro, chopped

In a medium bowl, combine the chickpea flour, coriander, salt, garam masala, cayenne, and turmeric. Pour in 3/4 cup of water and whisk together. Pour in another 3/4 cup of water and whisk in until you have a smooth, thin batter.

Heat the sesame oil in a non-stick frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Sprinkle in the asafetida, stir and add the red chili and vinegar paste. Stir and fry for a few minutes.

Lower the heat slightly, and pour the chickpea flour batter into the pan. Stir constantly, and cook until the mixture turns into a soft ball - roughly 5 - 8 minutes. Make sure you scrap any bits of dough from the sides and bottom of the pan.

Remove the pan from the heat and leave to sit for 5 minutes. Transfer the dough to a cutting board and sprinkle with cilantro. Slice the dough into bits, taking care to incorporate the chopped herb into the dough. The chopped scramble will resemble fluffy scrambled eggs.

Serve wrapped in warmed whole wheat tortillas or with any Indian flatbread.

Yields 4 servings.

More recipes using chickpea flour:
Chickpea Flour Fritters with a Creamy Ricotta, Sun-dried Tomato and Olive Filling
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Chickpea Pumpkin Burgers


Indhu said...

yumm recipe... this is such a great idea... a must-try dish :)

Johanna said...

This sounds such a creative way to do a scramble - I dislike eggs but love a tofu scramble - however I am more likely to have chickpea flour in the pantry than tofu in the fridge so this alternative sounds great - I will definitely be bookmarking it

Lisa said...

I lack the vocabulary to describe how amazing this scramble is. It's just that good. It leaves you speechless.

Suparna said...

Hi Lisa,
Chickpea flour scramble looks so tempting. Great with tortillas..u know something...even I use the vinegar red chile paste in an experimental basis in regular dishes like potaoes and peas gravy, spinach stiry fry n stuff...actually it tastes damn good. It's turned out to be a multipurpose paste :)
Thanks for the scramble recipe good alternative for eggs.

Parita said...

Wow lisa..that a very unique dish..lovely :)

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A_and_N said...

I love the name: 'fiery red chili paste' :) this scramble sounds like a great way to begin your day :)

Susan said...

Wow! I'm pretty speechless, too - and I haven't even tasted it yet. : }

eatme_delicious said...

WOW I have never seen anything like this! Looks and sounds so amazing!! Lucky me I have some chickpea flour in my cupboard too. =)

Werner from said...

Completely new to me. Great Recipe! Thanks

Soma said...

I have to try this. My MIL makes something similar, but i have no idea how. This sounds really great & quick & healthy.

bee said...

in bombay you get a similar thing in omelet form with chickpea flour and tomatoes. it's called a vegetarian omelet and i love it. i love every recipe from 660 curries.

Lisa said...

Suparna, that paste would go well in lots of dishes. I like your ideas.

Bee, that book is indispensable. Love the sounds of that vegetarian omelet. I will try to come up with a recipe for that!

Ramya Vijaykumar said...

I first had this at my inlaws I instantly fell in love with that, havent made this though, this recipe is a keeper...

Madhumathi said...

Fantastic recipe!Bookmarked!!

nath said...

I haven't even tasted it yet, but it's look delicious and healthy :)

Netts Nook said...

Looks great can't wait to give it a try thanks for sharing.

Jen said...

I tried this tonight and thought, "there is no way my kids will eat it." My 7yo loved it! (I decreased the cayenne and subbed Thai red curry paste for the chili paste.)

mahimaa said...

sounds like a must try recipe! awesome. thanks.

Vicci said...

This sounds perfect! I bought a bag of chickpea flour a couple of weeks ago for one recipe and was wondering what I will do with the rest-- but now I've seen this, and your related, posts. I may have to buy another bag! Thanks so much for the recipes! :)

Lisa said...


I have more chickpea flour recipes coming soon. Stay tuned for gluten-free chickpea flour brownies.