Name: Beetroot Rose Mathri recipe by Bethica Das at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Ingredients: 1 cup maida (plain flour); 1/2 tsp. salt; 2 tbsp. beetroot puree; 1/2 tbsp. melted ghee; pinch of baking soda (opt); 1/2 tsp. nigella seeds; 1/2 tsp; red chili flakes; oil to deep fry

ABOUT Beetroot Rose Mathri RECIPE

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. They are made of plain flour and deep fried to be stored in airtight containers. 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.

Ingredients Serving: 5

1 cup maida (plain flour)
1/2 tsp. salt
2 tbsp. beetroot puree
1/2 tbsp. melted ghee
pinch of baking soda (opt)
1/2 tsp. nigella seeds
1/2 tsp; red chili flakes
oil to deep fry

Instructions

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 or as a tea time snack.

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