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
- 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.
- Add 1/2 teaspoon olive oil, 150 milliliters water and mix it well.
- Add 1 tablespoon flaxseed powder and mix it again.
- Heat some olive oil in a pan, add the prepared mixture in it and spread it evenly.
- Top with some onions and green chili.
- Cook for 2-3 minutes on medium heat. Flip it gently.
- Cook for another 2-3 minutes. Remove it from heat.
- Serve hot.