LAYERED VEGGIE OMLETTE..

LAYERED VEGGIE OMLETTE..
INGS :
4 TBSP OIL,
4 - 5 ROUND SLICES OF POTATO,
ONION, CUCUMBER, BRINJAL.
2 TBSP CUT PIECES OF TOMATO,
1\2 TSP CUT GREEN CHILLY,
SALT AND PEPPER POWDER TO
SPRINKLE.
FOR THE BATTER..
1\2 CUP BENGAL GRAM FLOUR,
FEW PINCHES OF RED CHILLY POWDER,
FEW PINCHES OF PEPPER POWDER,
1 -2 PINCH TURMERIC POWDER,
SALT TO TASTE.
METHOD :
MAKE A BATTER OF GRAM FLOUR, SALT,
RED CHILLY POWDER, PEPPER POWDER
AND TURMERIC POWDER , USING WATER.
PUT A PAN TO HEAT ADD 2 SPOONS OF OIL,
PLACE POTATO SLICES, BRINJAL, CUCUMBER,
AND ONION, ON THESE SPRINKLE SALT AND

PEPPER PD.
POUR THE BATTER ON IT , PUT CUT PIECES OF TOMATO. ALLOW TO COOK FOR FEW MINUTES,
NOW TO TURN WITH THE HELP OF A SPOON,
SEE THAT IT LEAVES THE PAN.
PLACE A PLATE ON THE PAN AND TURN THE PAN,
GENTLY SLIDE INTO THE PAN. USE SOME OIL,
COOK UNTIL GOLDEN BROWN IN COLOR.
SERVE WITH TOMATO CHUTNEY AND GREEN CHUTNEY.