Beetroot Chilla

Beetroot Chilla

 

Servings - 3

 

INGREDIENTS

Gram flour - 80 grams

Roasted oats flour - 40 grams

Asafoetida - 1/8 teaspoon

Carom seeds - 1/4 teaspoon

Turmeric - 1/2 teaspoon

Pink salt - 1/2 teaspoon

Coriander - 10 grams

Beetroot puree - 170 grams

Olive oil - 1/2 teaspoon

Water - 150 milliliters

Flaxseed powder - 1 tablespoon

Olive oil - 1 teaspoon

Onions - to taste

Green chili - to taste

 

PREPARATION

  1. In a mixing bowl, add 80 grams gram flour, 40 grams roasted oats flour, 1/8 teaspoon asafoetida, 1/4 teaspoon carom seeds, 1/2 teaspoon turmeric, 1/2 teaspoon pink salt, 10 grams coriander, 170 grams beetroot puree and mix it well.
  2. Add 1/2 teaspoon olive oil, 150 milliliters water and mix it well.
  3. Add 1 tablespoon flaxseed powder and mix it again.
  4. Heat some olive oil in a pan, add the prepared mixture in it and spread it evenly.
  5. Top with some onions and green chili.
  6. Cook for 2-3 minutes on medium heat. Flip it gently.
  7. Cook for another 2-3 minutes. Remove it from heat.
  8. Serve hot.