Spiced Chickpea Omelette with Avocado Raita

Dice the avocados and cucumber into small cubes, finely chop the onion, and mince the green chili. Set aside in separate bowls to keep organized.

In a mixing bowl, whisk chickpea flour with water until smooth and lump-free, then stir in turmeric, cumin seeds, red chili powder, salt, and chopped spinach to create a thin batter.

In a medium bowl, whisk the Greek yogurt until smooth, then mix in cumin powder, salt, and lemon juice. Gently fold in diced avocado, cucumber, onion, and minced green chili, and top with torn mint leaves. Chill in the refrigerator until ready to serve.

Heat a non-stick skillet over medium heat at 175°C, and add a small amount of olive oil, swirling to coat the pan evenly. Wait until the oil shimmers slightly, indicating it’s hot enough.

Pour a ladleful of batter into the hot skillet, spreading it thinly into a circle. Cook for 2-3 minutes on medium heat at 175°C until the edges lift easily and the bottom is golden brown, then flip and cook the other side for 1-2 minutes until fully set.

Remove the omelette from the skillet and fold it in half or quarters. Take the raita out of the refrigerator and give it a quick stir to refresh the texture.