Oats Beetroot Cheela | ओट्स बीटरूट चीला | Healthy Breakfast | Sanjeev Kapoor Khazana

As a stuffing, the mushrooms and the sprouts are the surprise component in this colourful and healthy combination cheela.


1 cup roasted oats
2 medium beetroot, boiled, peeled, and approximately chopped
1 tbsp oil + for drizzling
1 tsp chopped garlic
4-5 button mushrooms, sliced
Salt to taste
2 tablespoons finely sliced green capsicum
Squashed black peppercorns to taste
1/2 cup bean sprouts
3/4 cup grated cottage cheese (paneer).
1/2 cup gram flour (besan).
1/2 inch ginger, chopped.
2 green chillies, sliced.
Green chutney to serve.


1. To make the stuffing, heat oil in a non-stick pan. Include garlic, and cook for 1 minute.
2. Include mushrooms, and sauté for 2-3 minutes. Add salt, green capsicum, crushed black peppercorns, and mix well. Prepare for 1 minute. Transfer the mix into a bowl.
3. Include bean sprouts and cottage cheese and mix well.
4. To make the batter, put roasted oats in a mixer jar. Include gram flour, ginger, green chillies, and salt. Add boiled beetroot and 1/2 cup water and grind to a great paste. Pour the mixture into a bowl.
5. To make the cheela, heat a non-stick shallow pan. Include a ladleful of the batter and spread it into a disc. Drizzle oil, cover and cook for 2-3 minutes.
6. Include a portion of the packing on one side of the disc, and fold the disc in half. Cook for a couple of seconds. Transfer on a serving plate. Serve hot with green chutney.

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Oats Beetroot Cheela | ओट्स बीटरूट | Healthy Breakfast | Sanjeev Kapoor Khazana

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