Beetroot Rose Mathri

Name: Beetroot Rose Mathri
Cuisine: Indian
Ingredients: 1 cup maida (plain flour); 1/2 tsp. salt; 2 tbsp. beetroot puree; 1-2 tbsp. melted ghee / oil; pinch baking soda (opt); 1/2 tsp. nigella seeds (kalonji); 1/2 tsp. red chilli flakes; as needed oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

Diwalidelights - These are beautiful North Indian Snacks created like a rose. Quite a visual delight. They are usually prepared during Diwali or any festive occasions and very popular indeed.

I gave a twist to the usual mathris and added some beetroot puree along with some kalonji (nigella seeds) to make a fusion out of it. So you have beautiful red rose mathris ready to be devoured with any homemade chutney as appetizers or as a tea time snack.

Diwalidelights - These are beautiful North Indian Snacks created like a rose. Quite a visual delight. They are usually prepared during Diwali or any festive occasions and very popular indeed.

Bethica Das @kitchen_flavours

Sharjah (UAE)

Diwalidelights - These are beautiful North Indian Snacks created like a rose. Quite a visual delight. They are usually prepared during Diwali or any festive occasions and very popular indeed.

Saved

Ingredients

1 cupmaida (plain flour)
1/2 tsp.salt
2 tbsp.beetroot puree
1-2 tbsp.melted ghee / oil
pinchbaking soda (opt)
1/2 tsp.nigella seeds (kalonji)
1/2 tsp.red chilli flakes
as neededoil to deep fry

Saved

Steps

1

Mix together all the above mentioned ingredients (except oil).
2

Knead a dough with some water if necessary. Keep aside for 10-15 minutes.
3

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.
4

Then place 5-6 circles overlapping onto each other.
5

Then roll from the first circle to the last into a cylinder shape. Now cut into half with a sharp knife.
6

You get 2 roses out of it. Open the petals with your finger and keep them aside. Roll out the remaining dough and make rose mathris.
7

Heat oil in a pan and deep fry them on a low to medium flame in batches, till light golden in colour.
8

Drain on a kitchen towel.
9

Serve with any homemade chutney or tomato sauce as appetizers o as a tea-time snack.