Beetroot pulp chilla with veggies

Name: Beetroot pulp chilla with veggies
Total time: 1800 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1 beetroot (steamed and blended); 1 cup besan; Salt as per taste; Water; Optional: ajwain/cumin, sesame seeds; 1 medium potato (boiled & mashed); 1/2 cup chopped carrot; 1/4 cup green peas; 1/4 cup capsicum; 2 tbsp onion (chopped); 1 tsp ginger-garlic paste; 1 tbsp oil; Salt as per taste; 1/2 tbsp oregano; 1/2 TSP chilie flax

Janki Badiyani @parthesh

#CA2025
A colorful, filling, and healthy recipe for breakfast, tiffin, or dinner.
Rich in iron & fiber from beetroot

Protein-packed from besan

Balanced with veggies + carbs from the filling

Vibrant color makes it perfect for kids & parties

#CA2025
A colorful, filling, and healthy recipe for breakfast, tiffin, or dinner.
Rich in iron & fiber from beetroot

Protein-packed from besan

Balanced with veggies + carbs from the filling

Vibrant color makes it perfect for kids & parties

Janki Badiyani @parthesh

#CA2025
A colorful, filling, and healthy recipe for breakfast, tiffin, or dinner.
Rich in iron & fiber from beetroot

Protein-packed from besan

Balanced with veggies + carbs from the filling

Vibrant color makes it perfect for kids & parties

#CA2025
A colorful, filling, and healthy recipe for breakfast, tiffin, or dinner.
Rich in iron & fiber from beetroot

Protein-packed from besan

Balanced with veggies + carbs from the filling

Vibrant color makes it perfect for kids & parties

Saved

Ingredients

30minutes

3 people

1beetroot (steamed and blended)
1 cupbesan
Salt as per taste
Water
Optional: ajwain/cumin, sesame seeds
For stuffing
1medium potato (boiled & mashed)
1/2 cupchopped carrot
1/4 cupgreen peas
1/4 cupcapsicum
2 tbsponion (chopped)
1 tspginger-garlic paste
1 tbspoil
Salt as per taste
1/2 tbsporegano
1/2 TSPchilie flax

Saved

Steps

30minutes

1

1. Make the Beetroot Chilla Batter
1. Steam and blend beetroot into a smooth purée.
2

2. Mix with besan, salt, and water to form a smooth batter (flowing consistency).
3

3. Optional: add ajwain or cumin for digestion, sesame for crunch.
4

Prepare the Veggie Stuffing
1. Steam carrots and peas until soft
5

Heat oil in a pan and sauté onions + ginger-garlic paste
6

Add capsicum, steamed veggies, and stir-fry.
7

Mix in mashed potato, salt, and season with oregano, chili flakes
8

Cook for 2–3 minutes until everything combines well.
9

Make & Stuff the Chilla
1. Heat a non-stick tawa or iron pan.
2. Pour a ladleful of beetroot batter and spread like a dosa/chilla.
3. Sprinkle sesame seeds if using.
10

Cook one side till crisp, then flip.
Add veggie-potato stuffing on one half.
Fold and cook for a few more seconds until golden.
11

Serve hot with green chutney, curd dip, or ketchup.
Can be packed in lunchboxes – soft inside, crisp outside!