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. By Sanjeev Kapoor 10 Aug 2015 in Recipes Course New Update 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 Advertisment 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 Advertisment Put buckwheat flour, rice flour and yogurt in a bowl. Add half cup of water and mix well. Rest for two hours. Add ginger-green chilli paste, carrot, beetroot, spring onions, coriander leaves and salt and mix well. 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. Transfer onto serving plates and serve hot. Nutrition Info Calories 694 Carbohydrates 90.3 Protein 15.2 Fat 30.3 #Beetroot #Fresh coriander leaves #Ginger-green chilli paste #Oil #Rice flour #Salt #Spring onions with greens #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article