Peel and grate a small beetroot on a fine grater and set aside
Into a mixing bowl add one chickpea, with the spice mixes.
Mix well and add the grated beetroot and yogurt and mix.
Add a bit of water at a time and whisk to form a smooth lumpless batter
Set a flat pan on medium heat and spray oil to form a nonstick surface
When the pan is hot add a ladle ful of the batter and allow it to spread a bit
Cook on one side and then flipover and cook the other side.
Stack the pancakes and serve hot with green chutney or ketchup