Beetroot Potato Chilla

Ingredients

• 1 medium potato, grated
• 1 boiled beetroot, grated
• 2–3 tbsp wheat flour
• 1 tbsp rice flour
• 1 tbsp corn flour
• 2–3 tbsp spring onion greens, chopped
• 2 tbsp coriander leaves, chopped
• Salt, to taste
• 1/4 tsp black pepper powder
• 1/4 tsp ajwain
• 1/4 tsp kalonji
• Water, as needed
• Oil, for cooking

Method

1. Grate the potato and boiled beetroot using a regular grater. Add both to a mixing bowl.

2. Add the salt, black pepper, ajwain, kalonji, chopped spring onion greens, and coriander leaves.

3. Add the wheat flour, rice flour, and corn flour.

4. Slowly add water and mix until you get a thick, chilla-style batter — spreadable but not too runny.

5. Heat a pan and lightly grease it with oil. Add a ladleful of batter and gently spread it into a chilla. Since the mixture has grated vegetables, it won’t spread as smoothly as a regular chilla, so shape it gently with the back of the spoon.

6. Sprinkle a little oil around the edges. Cover and cook on medium-low heat until the bottom sets properly and starts getting lightly crisp.

7. Flip carefully and cook the other side until the chilla is cooked through and slightly crisp on the outside.

8. Serve hot with chutney, curd, ketchup, or any dip of your choice.

Tips: Rice flour and corn flour help make the chilla crispier, especially from the outside. Don’t make the batter too watery, otherwise the chilla may break while flipping. Cook covered for the first few minutes so the potato cooks through. If the batter feels too loose, add a little more wheat flour. You can also add green chilli or ginger for a sharper flavour.