Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2

Ingredients:

• 1 medium-sized beetroot (grated – long strips)
• 1 cup gram flour (besan)
• 2 tbsp semolina (suji)
• 2-3 garlic cloves (finely chopped)
• 1-2 green chilies (finely chopped)
• 2 tbsp fresh coriander leaves (chopped)
• 4-5 curry leaves (chopped)
• ½ tsp carom seeds (ajwain)
• ½ tsp black pepper powder (kali mirch)
• 1 tsp coriander-cumin powder (dhania-jeera powder)
• ½ tsp dry mango powder (amchur)
• Salt to taste
• Water as needed
• Param Dairy Cow Ghee for cooking

Instructions:

1. Grate the Beetroot
   • Take one medium-sized beetroot and grate it using the long side of the grater.
2. Prepare the Batter
   • In a mixing bowl, add the grated beetroot.
   • Add 1 cup of besan (gram flour) and 2 tbsp of suji (semolina).
   • Now add chopped garlic, green chilies, coriander leaves, curry leaves, carom seeds, black pepper powder, coriander-cumin powder, dry mango powder, and salt.
3. Mix and Adjust the Consistency
   • Gradually add water to the mixture and stir well until you get a smooth batter with a medium-thick consistency.
4. Cook the Chilla with Param Cow Ghee
   • Heat a tawa (griddle) on low flame.
   • Grease it with a little Param Dairy Cow Ghee.
   • Pour a ladleful of batter on the tawa and spread it evenly to form a round chilla.
5. Cook Until Crispy
   • Cook on low flame until the chilla turns golden and crispy on one side.
   • Add a little more Param Dairy Cow Ghee on the sides and flip it gently to cook the other side.
6. Serve Hot
   • Once done, serve the beetroot chilla hot with mint chutney, curd, or ketchup.

Tips:

• Cooking with Param Dairy Cow Ghee enhances the flavor and makes the chilla healthier.
• You can add more veggies like grated carrots or onions for added taste.