Carrot and Beetroot Cheela

Ingredients list for Carrot and Beetroot Cheela

• 2/3 cup Carrot grated
• 2/3 cup Beetroot grated
• 1/2 cup Buckwheat flour (kuttu ka atta)
• 1 tablespoon Rice flour
• 1/4 cup Yogurt
• 1 teaspoon Ginger-green chilli paste
• 2/3 cup Spring onions with greens chopped
• 1 tablespoon Fresh coriander leaves chopped
• to taste Salt
• Oil for cooking

Method

1. Put buckwheat flour, rice flour and yogurt in a bowl. Add half cup of water and mix well. Rest for two hours.
2. Add ginger-green chilli paste, carrot, beetroot, spring onions, coriander leaves and salt and mix well.
3. Heat some oil in a non-stick pan. Pour a ladleful of the mixture on it and spread into a cheela. Cook, turning sides, till both sides turn golden. Make more cheele similarly.
4. Transfer onto serving plates and serve hot.

Nutrition Info