Colourful Mathri

Name: Colourful Mathri
Total time: 1200 s
Yield: 6 people
Cuisine: Indian
Ingredients: 1 +1/2 cup All-purpose flour; 1 tbsp Carom seed/Ajwain; 3 tbsp hot Ghee; 1/2 tsp Turmeric Powder; 1 small piece of Beetroot; 7-10 leaves Spinach(blanched); 1 teaspoon Sugar; Salt to taste; Oil for deep frying

Sabrina Yasmin @barak_kitchen

Riyadh

#Holi2022
This Holi apart from the traditional Thandai and Layered Gujiya , l made this colorful mathri to add more colors to the festivity. Have used fresh vegetable juices to color them and made into star fruit shape to make the mathris more appealing. This crispy , flaky and flavorful mathris are simply irresistible and a visual treat too. These can be made ahead of time and stay good for about a week in airtight container.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

20 min

6 people

1+1/2 cup All-purpose flour
1 tbspCarom seed/Ajwain
3 tbsphot Ghee
1/2 tspTurmeric Powder
1small piece of Beetroot
7-10 leavesSpinach(blanched)
1 teaspoonSugar
Salt to taste
Oil for deep frying

Saved

Steps

20 min

1

Wash, peel and cut beetroot into chunks and grind with little water in a grinder.
2

Strain the juice.
3

Blanch spinach leaves for few seconds and then blend with little water, strain the juice.
4

Keep both the juices aside.
5

Now in a bowl sieve the flour.
6

Add ajwain,sugar and salt to it. Mix well.
7

Heat 3 tbsp ghee and add it to the dough.
8

Mix well to get a crumbled texture.
9

Divide the flour roughly into three parts.
10

Add the beetroot juice to one part of the flour and knead into a firm dough. You may add water as per need. Cover and set aside.
11

Similarly add Spinach juice to the second part of the flour and knead it into a dough. Cover and set aside.
12

Mix Turmeric powder to the remaining third part of the flour and knead it into a soft dough using required amount of water. Our colourful dough is ready.
13

Pinch out lemon size dough and make equal balls of dough of each color.
14

Now roll out the small dough ball into a puri (disk shape).
15

Using a knife give vertical slits to the puri, taking care not to separate it apart.
16

Now holding at two corners, slowly roll the puri to give it desired shape as shown in the pic. Make all the Mathris in the similar way.
17

Heat Oil in a deep frying pan and deep fry the mathris on a medium flame until crisp.
18

Fry all the mathris in small batches from both sides.
19

Remove using a slotted ladle and place on a plate lined with absorbent paper.
20

Allow them to cool and enjoy with tea or transfer into air tight container.