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Carrot and Beetroot Cheela

Carrots and beetroots lend not only their lovely colour but also flavour and nutrients to these cheelas. This is a Sanjeev Kapoor exclusive recipe.

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Carrot and Beetroot Cheela
Main Ingredients Carrot , Beetroot
Cuisine Indian
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 2-2.30 hour
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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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

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  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

Calories 694
Carbohydrates 90.3
Protein 15.2
Fat 30.3
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