Vegan Egg Prata

Indulge in the irresistible layers of this Vegan Egg Prata, a plant-based twist on the classic street food favorite. This recipe combines flaky, homemade prata dough with a luscious "egg" topping made from protein-rich chickpea flour, flavored with a pinch of black salt (Kala Namak) to mimic the savory, umami taste of eggs. Accentuated with finely chopped onions, green chili, and fresh coriander, the topping adds a burst of flavor and texture. Perfectly cooked to golden perfection on a skillet, each prata is crisp on the outside and tender on the inside. Serve this vegan delight with your favorite chutney or curry for an unforgettable meal. Ideal for breakfast, brunch, or a comforting dinner, this dairy- and egg-free recipe will satisfy both vegans and lovers of bold, hearty flavors alike.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add chopped onion, green chili, and coriander to the chickpea batter, stirring well to incorporate all the ingredients.

Step 4

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.

Step 5

Heat a non-stick skillet or tava over medium heat.

Step 6

Place one prata disc on the skillet and cook for about 1-2 minutes on one side until light golden.

Step 7

Flip the prata and pour a ladleful of chickpea batter onto the cooked side. Spread it evenly with the back of the ladle.

Step 8

Allow it to cook for another 2 minutes until the chickpea batter sets and starts to brown slightly.

Step 9

Flip the prata again and cook the side with the chickpea batter for another 1 minute until crisp and golden.

Step 10

Remove from the skillet and repeat with the remaining dough and chickpea batter.

Step 11

Serve hot with your favorite chutney or curry.

Nutrition Facts

Serving size	(855.8g)

Amount per serving	% Daily Value*
Calories	1614.3

Total Fat 35.5g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3417.9mg	0%
Total Carbohydrate 266.0g	0%
Dietary Fiber 22.1g	0%
Total Sugars 16.6g
Protein 55.8g	0%

Vitamin D 0IU	0%
Calcium 120.7mg	0%
Iron 18.4mg	0%
Potassium 1562.1mg	0%

*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.

Source of Calories

Fat: 19.9%

Protein: 13.9%

Carbs: 66.2%