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Beetroot Rose Mathri
Preparation Time : 15
Cook Time : 10
Total Time : 25
1 cup maida (plain flour)
2 tbsp. rice flour
1/2 tsp. salt or to taste
2 tbsp. beetroot puree
2 tbsp. melted ghee
1/2 tsp. nigella seeds (kalonji)
1/8th tsp. baking soda or a pinch
1/2 tsp. red chili flakes
2 cups oil
Mix together all the above mentioned ingredients (except oil) and knead a dough with some water if necessary.
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.
Then place 5-6 circles overlapping onto each other. Then roll from the first circle to the last into a cylinder shape.
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.
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.
Drain on a kitchen towel and serve with any homemade chutney / tomato sauce as appetizers.
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