Serves 4
Directions
- 1Wash the herbs thoroughly by soaking in water and 1 tsp baking powder for 15 minutes. Drain and dry.
- 2Process the herbs and garlic cloves in a food processor until fine.
- 3Mix the batter ingredients until smooth.
- 4Fold the chopped herbs into the batter and mix well.
- 5In a non-stick saucepan, heat oil. Pour the batter into the saucepan and keep it on medium heat for 5 minutes.
- 6Put the lid on and turn it to medium-low heat for 20 minutes.
- 7Check that the bottom is browned and the top is firm.
- 8Take a plate to cover the pan, and flip it upside down. Then transfer it to the pan, cooked side up.
- 9Leave it on a medium-low heat again with the lid on for a remaining 20 minutes.
- 10Serve topped with walnuts, and barberries gently heated for 30 seconds in a pan with a little oil or water.
Ingredients
- 2 cup coriander, finely chopped
- 1 cup parsley, finely chopped
- 1 cup dill, finely chopped
- 1 cup chives, finely chopped
- 5 whole garlic clove
- 2 cup chickpea flour
- 1 1/2 cup water
- 2 tsp baking powder
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp turmeric
- 3-5 tbsp oil
- walnuts (optional)
- barberries (optional)
Equipment
food processornon-stick saucepanlidplate
Tips
- Instead of chives, you can use scallions.
- Instead of chopping by hand, you can use a food processor for the herbs.
- You can substitute salt with kala namak.
- Alternatively to flipping the whole frittata, you can cut it in half first then flip each piece over.
- Serve with sabzi polo, warm bread, pickles, and yoghurt.
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