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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk the chickpea flour, yogurt, ginger, turmeric, pepper and salt together. Whisk in water until the mixture is thick but pourable, like pancake batter. Set the mixture aside for a few hours or overnight at room temperature until it ferments (the batter will rise and there will be bubbles on top). | 2. Heat a seasoned skillet over medium heat and add the oil. Pour about 1/2 cup of the batter into the skillet and spread it with the back of a ladle into an even circle. (Save the remaining batter for another use.) Cook until the edges are golden; flip the chilla gently and cook until the other side is browned. Stuff with the carrots and beets and eggs if using. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea flour	2	cups		712.08	106.3888	41.1976	12.3096
plain yogurt	1 1/2	cups		-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
salt				-	-	-	-
water	1/2 - 1	cup		0.0	0.0	0.0	0.0
corn oil	1	tablespoon		122.4	0.0	0.0	13.6
beet	1	cup	grated	58.48	13.0016	2.1896	0.2312
egg	2		scrambled	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.