India Food Network India
WEEK 25 RECIPES

Baked Chickpea Frittatas

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

  1. Chickpea flour (besan): 1½ cups
  2. Water: 1½ cups
  3. Finely chopped garlic: 2 cloves
  4. Finely chopped onion (small): 1
  5. Red chilli powder: ½ teaspoon
  6. Finely chopped spinach: 1 cup
  7. Chopped button mushrooms: 1 cup
  8. Finely chopped capsicum: ¼
  9. Thinly sliced potato (medium): 1
  10. Olive oil: 3 tablespoons
  11. Kissan Fresh Tomato Ketchup: 2 tablespoons
  12. Salt to taste
  13. Grated cheddar cheese: 2 tablespoons
  14. Or processed cheese: 1 tablespoon (20g)
  15. Freshly ground black pepper to taste
  16. Italian seasoning: ½ teaspoon

Method of Preparation

  1. Whisk the chickpea flour, Italian seasoning, water, red chilli powder and pepper in a large mixing bowl. Keep aside
  2. Heat oil in a pan. Add onion and garlic and saute briefly
  3. Now add the potatoes and capsicum and saute well for another 2-3 minutes until the potatoes soften
  4. Add the spinach and mushrooms and cook on high heat until the spinach wilts
  5. Now add cheese and Kissan Fresh Tomato Ketchup to the chickpea mixture and mix it well
  6. Add the contents of the pan to the chickpea mixture and combine.
  7. 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
  8. Pack two wedges in each tiffin with sides of pomegranate and almonds.

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