Tomato Omlette with paneer

Brief Description

Hypertension: yes Diabetes: yes CKD, non-dialysis: no Dialysis: yes Transplant: yes


Besan: 1 cup (40g)

Wheat flour: 2 tsp (10g)

Rice flour: 2 tsp (10g)

Onion, chopped: 1/3 wati (20g)

Tomato, chopped: ¼ wati ( 10g)

Salt: from the prescribed daily allowance

Turmeric powder: ¼ tsp

Red chilli powder: ½ tsp

Dhania powder: ¼ tsp

Paneer: ¼ wati (10 g) for garnishing

Oil: 2 tsp (10 ml)


For green chutney:

Coriander leaves: 2 tsp (10g)

Green chilli paste: ¼ tsp

Ginger paste: ¼ tsp

Ground roasted jeera: pinch

Salt: from the prescribed daily allowance

Cook Time

0hrs : 20min




Nutritional Facts

Carb(g) 42
Protein(g) 12
Fat(g) 15
Energy(Kcal) 348
Na(mg) 4
K(mg) 72
Ca(mg) 90
P(mg) 223


Mix all the three flours, in it add salt and all the masalas.

To this add chopped onion and tomato.

Add water to make a batter of medium consistency and mix well.

Now take a non-stick tawa, heat it.

Add 1 laddle full of the batter on it and spread it in a circular manner.

Add 1 tsp oil and fry it on both the sides.

For green chutney, grind all the ingredients together.

Once done grate paneer over it and serve hot with green chutney.


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