Beetroot cheela
savory chickpea pancake
Servings Prep Time
4-6pieces 10minutes
Cook Time
Servings Prep Time
4-6pieces 10minutes
Cook Time
for batter
for the pancake making
  1. Peel and grate a small beetroot on a fine grater and set aside
  2. Into a mixing bowl add one chickpea, with the spice mixes.
  3. Mix well and add the grated beetroot and yogurt and mix.
  4. Add a bit of water at a time and whisk to form a smooth lumpless batter
  5. Set a flat pan on medium heat and spray oil to form a nonstick surface
  6. When the pan is hot add a ladle ful of the batter and allow it to spread a bit
  7. Cook on one side and then flipover and cook the other side.
  8. Stack the pancakes and serve hot with green chutney or ketchup
Recipe Notes

To prepare a vegan version I would simply swap the yoghurt in the recipe to mashed soft tofu or coconut yoghurt.

Forgo the chilli powder and the hing if you are making for the younger kids for it gives a sweeter taste from the beets.

Slice up the leftover cheela and toss them in a salad for a protein spike.

I have added some mint and coriander too to some of them.