Beet and Carrot Mathris | How to make Beet and Carrot Mathris

By Seema Sri  |  15th Dec 2016  |  
5 from 1 review Rate It!
  • Beet and Carrot Mathris, How to make Beet and Carrot Mathris
Beet and Carrot Mathrisby Seema Sri
  • Prep Time

    10

    mins
  • Cook Time

    60

    mins
  • Serves

    10

    People

44

1

About Beet and Carrot Mathris Recipe

Improve your simple plain flour mathris, enhance the nutrition and enjoy with your tea

Beet and Carrot Mathris is delicious and authentic dish. Beet and Carrot Mathris by Seema Sri is a great option when you want something interesting to eat at home. Restaurant style Beet and Carrot Mathris is liked by most people . The preparation time of this recipe is 10 minutes and it takes 60 minutes to cook it properly. Beet and Carrot Mathris is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Beet and Carrot Mathris. Beet and Carrot Mathris is an amazing dish which is perfectly appropriate for any occasion. Beet and Carrot Mathris is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Beet and Carrot Mathris at your home.

Beet and Carrot Mathris

Ingredients to make Beet and Carrot Mathris

  • 2.5cups of whole wheat flour
  • Half cup grated beetroot and carrot mixed
  • Half tsp carom seeds
  • Half tsp crushed black pepper
  • A pinch of asafoeitida
  • A pinch of baking soda
  • salt to taste
  • Three tbsp olive oil.
  • Warm water to knead
  • oil for frying

How to make Beet and Carrot Mathris

  1. Add the flour, grated beet and carrot, carom seeds, black pepper crushed, Hing, baking soda and salt in a bowl. Mix well
  2. Now add the oil and rub in the dough till it gets a bit crumbly. Add a little water at a time.
  3. Knead a dough.
  4. Cover and let the dough rest for 20 minutes.
  5. Now roll the dough.
  6. Using a cookie cutter cut out circles . Keep them covered so they don't dry out.
  7. Heat oil in a wok.
  8. Fry mathris in batches
  9. When the mathris turn golden, take them out on a tissue paper.
  10. Serve or store in air tight container

My Tip:

Serve with pickle or green chutney

Reviews for Beet and Carrot Mathris (1)

Shiva Pande2 years ago

Very interesting dish, would love to make this instead of the plain old matris.
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