Beetroot Rose Mathri

3 servings
15 Minutes to prepare
10 Minutes to cook

INGREDIENTS

  • 1. 1 cup maida (plain flour)
  • 2. 2 tbsp. rice flour
  • 3. 1/2 tsp. salt or to taste
  • 4. 2 tbsp. beetroot puree
  • 5. 2 tbsp. melted ghee
  • 6. 1/2 tsp. nigella seeds (kalonji)
  • 7. 1/8th tsp. baking soda or a pinch
  • 8. 1/2 tsp. red chili flakes
  • 9. 2 cups oil

PREPARATION

1. Mix together all the above mentioned ingredients (except oil) and knead a dough with some water if necessary.

2. Keep aside for 10-15 minutes. Divide into 2-3 equal portions. Roll out each portion as thin as possible. Cut with a cookie cutter or with any lid into round shaped discs.

3. Then place 5-6 circles overlapping onto each other. Then roll from the first circle to the last into a cylinder shape.

4. Now cut into half with a sharp knife. You get 2 roses out of it. Open the petals with your finger and keep them aside.

5. Roll out the remaining dough and make rose mathris. Heat oil in a pan and deep fry them on a low to medium flame in batches, till light golden in colour.

6. Drain on a kitchen towel and serve with any homemade chutney / tomato sauce as appetizers.

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