Beetroot Rose Mathri

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Beetroot Rose Mathri


Cooking Time

Preparation Time :15 Min

Cook Time : 10 Min

Total Time : 25 Min


Serves : 3
  • 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.