1

Wash and soak ingredients overnight.

2

Blend it with water and leave it to ferment for 6 hrs.

3

Once fermented, blend beetroot with water & add into the batter with salt.

4

Spread it thin onto a hot tawa and drizzle in ghee/oil.

5

Cook until crisp and flip.

Mix the batter with hands for quicker fermentation.

For filling add carrots, tomato, sponge cucumber, boiled chana, coriander leaves, salt & pepper.