Recipe: Start the party with Beetroot Mathri Chaat, know the recipe!


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Holi is not just a festival of colors but also a festival of feasts. During this festival, people enjoy various special dishes like Gujhiya, Thandai, Chaat, Pakodas, and many other sweets. Since there is a frequent influx of guests on such occasions, preparations for this festival have also started in many houses. While children mostly play Holi with their friends and apply colors to each other, the elders in the house eagerly wait for the delicious dishes prepared to celebrate the festival. However, during this time, people also need to pay special attention to their health so that they can enjoy food to the fullest without falling ill. For this purpose, we are going to tell you how to make beetroot chaat instead of regular chaat, which is tasty as well as healthy.

Ingredients for Beetroot Mathri:

Flour: 1 cup

beetroot juice instead of water

Carom seeds: 1/2 tsp

Fennel seeds: 1/2 tsp, coarsely ground

Clarified butter (ghee): 3 tbsp

Salt as per taste

Ingredients for Chaat:

Boiled Potatoes: 2

Chopped Onion: 2

Chopped Capsicum: 1

Chopped Seedless Cucumber: 1 Chopped

Tomato: 1 Chopped Green

Chilli: 1 Chopped Coriander

: 50 grams

Tamarind Chutney: 2 tbsp

Beaten Sweet Curd : 3 tbsp

Chaat masala: 1 tsp

Cumin powder: 1/2 tsp

Method to make Beetroot Mathri Chaat:

Take all the ingredients except beetroot juice in a bowl and mix well by rubbing with your fingers. Gradually add beetroot juice to it and knead a soft dough. Cover and keep aside for 15 minutes.

Divide the dough into small balls and roll them into small balls. Use a fork to prick holes in the dough. Use a scale for uniform size.

Heat oil for frying and fry the mathri in hot oil until it is cooked well and turns golden brown. Alternatively, they can be baked in the oven/air fryer.

Take them out and place them on a paper towel to remove excess oil and let them cool.