Beetroot Chilla
Besan pancake with grated beetroot, onion, and ginger.
For 2 servings
Prepare the beetroot chilla batter
- Whisk the besan and water in a bowl until no lumps remain
- Fold in the grated beetroot, chopped onion, and green chili
- Stir in the ground cumin, ginger, and salt until well combined
- Adjust water slightly if needed to reach a thick, pourable consistency
Cook the chillas on a hot tava
- Heat a lightly oiled tava or non-stick pan over medium heat
- Pour half the batter into the center and spread gently into a circle
- Cook for 3 minutes until the edges begin to lift and the base is firm
- Flip carefully and cook the other side for another 3 minutes until golden
TIPEnsure the pan is sufficiently hot before pouring the batter to prevent sticking and ensure a crisp texture.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the beetroot as finely as possible to ensure it softens completely during the short cooking time.
- 2Use a cast-iron skillet to achieve a more even sear and a slightly smoky flavor profile.
- 3If the chilla breaks while flipping, the batter might be too thin; whisk in a teaspoon more besan to thicken it.
Adapt it for your goals.
Low sodium
Replace the salt with extra ginger and a squeeze of lemon juice to maintain a bright flavor profile.
veganVegan
This recipe is inherently vegan as it uses only plant-based ingredients and vegetable oil.
spicierSpicier
Add half a teaspoon of red chili powder or finely diced serrano peppers to the batter.
Why this is on our healthy list.
High Plant-Based Protein
Besan provides essential amino acids necessary for muscle maintenance.
Rich in Dietary Fiber
Beetroot and gram flour support healthy digestion and gut microbiome.
Heart-Healthy Nitrates
Beetroots contain natural nitrates that help support healthy blood pressure.
Frequently asked questions
Yes, it is a nutrient-dense meal rich in plant-based protein from besan and essential vitamins from fresh beetroot.



