Vegan Egg Prata
Delight in the comforting flavors of flaky, crispy flatbread combined with a fluffy, flavorful plant-based "egg" in this Vegan Egg Prata recipe. This creative twist on the classic egg prata is completely egg-free, thanks to a delicious chickpea flour batter infused with nutritional yeast, turmeric, and black salt (Kala Namak) for an authentic eggy taste. Enhanced with aromatic ingredients like finely chopped onions, green chili, and fresh coriander, this dish is a perfect balance of texture and flavor. The soft dough, made from all-purpose flour, is rolled thin and pan-cooked before being topped with the chickpea "egg" mixture, creating a golden, mouthwatering finish. Quick to prepare and even faster to disappear, this vegan prata pairs beautifully with your favorite chutneys or curries, making it a versatile addition to breakfast, brunch, or dinner. Ideal for vegans and anyone exploring plant-based recipes, it brings a wholesome and satisfying twist to a beloved street food favorite.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 130 ml Water
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 100 g Chickpea flour
- 2 tbsp Nutritional yeast
- 0.5 tsp Turmeric powder
- 0.5 tsp Black salt (Kala Namak)
- 1 medium Onion, finely chopped
- 1 Green chili, finely chopped
- 2 tbsp Fresh coriander, chopped
- 200 ml Water for chickpea batter
Instructions
In a large bowl, mix all-purpose flour with 130 ml of water, 1 tsp salt, and 1 tbsp of vegetable oil. Knead well to form a soft dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
While the dough is resting, prepare the chickpea 'egg' mixture. In a separate bowl, combine chickpea flour, nutritional yeast, turmeric powder, black salt, and the remaining 1 tbsp vegetable oil. Gradually add 200 ml of water, whisking continuously to form a smooth batter.
Add chopped onion, green chili, and coriander to the chickpea batter, stirring well to incorporate all the ingredients.
Once the dough has rested, divide it into 4 equal portions. Roll each portion into a ball and then flatten into a disc using a rolling pin, aiming for a thin, round shape.
Heat a non-stick skillet or tava over medium heat.
Place one prata disc on the skillet and cook for about 1-2 minutes on one side until light golden.
Flip the prata and pour a ladleful of chickpea batter onto the cooked side. Spread it evenly with the back of the ladle.
Allow it to cook for another 2 minutes until the chickpea batter sets and starts to brown slightly.
Flip the prata again and cook the side with the chickpea batter for another 1 minute until crisp and golden.
Remove from the skillet and repeat with the remaining dough and chickpea batter.
Serve hot with your favorite chutney or curry.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 17.0 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
