Lauki & beetroot chilla | How to make Lauki & beetroot chilla

By Angelique Goel  |  24th Aug 2015  |  
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  • Lauki & beetroot chilla, How to make Lauki & beetroot chilla
Lauki & beetroot chillaby Angelique Goel
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About Lauki & beetroot chilla Recipe

A healthy variation of the popular besan chilla, quick and easy to make and very delicious.

Lauki & beetroot chilla is a delicious and yummilicious dish which is one of the popular dish of Indian. Lauki & beetroot chilla is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Lauki & beetroot chilla is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 10 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Lauki & beetroot chilla. It is an amazing dish which is perfectly appropriate for any occasion. Lauki & beetroot chilla is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Lauki & beetroot chilla is an art and while preparing this dish you can feel the aroma of this delicious Lauki & beetroot chilla. Surprise your family and friends by preparing this hotel style Lauki & beetroot chilla at your home.

Lauki & beetroot chilla

Ingredients to make Lauki & beetroot chilla

  • 1 cup grated lauki
  • 1 cup grated beetroot
  • 1 cup besan
  • 2 tbsp grated ginger
  • 2 chopped green chillies
  • 2 tbsp chopped coriander
  • 2 tbsp kasuri methi
  • 1 tsp red chilli powder
  • salt as per taste
  • water for the batter

How to make Lauki & beetroot chilla

  1. In a bowl, mix all the ingredients and make the batter using water.
  2. Heat a non stick tawa and sprinkle oil.
  3. Take a katori full of the batter and spread on the tawa. Sprinkle a little oil on the sides so that it doesn't stick.
  4. Turn over when cooked from one side. Cook both sides well.
  5. Serve hot with achar, dahi, raita, chutney or any combination you like.

My Tip:

We can add a little rice flour to make it crispier.

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