05:30
Unknown
Any festival is incomplete without sweets and snacks. As Holi is the festival of colours I made some
colourful swirl mathris without the addition of food colours using the pureed spinach, beetroot and carrots to knead the dough. To make them extra healthy I have also added wholewheat flour to the maida.
Ingredients:
Spinach ........... 2 cups
Carrots ........... 1 cup
Beetroot ......... 1
Wheat flour and Maida ... Half and half (as needed)
Ajwain / carom seeds ... 1 tsp
Salt .......................... to taste
Ghee ..................... as needed
Method:
1. Boil the beetroot, carrot and spinach separately. Puree them and set aside.
2. Take flour and knead with each colour separately adding a little salt, ghee and carom seeds. Also knead one portion of plain flour for white colour.
3. Now take a small portion of each colour and roll out a roti.
4. Place the rolled rotis one on top of the other and roll out a little more so that they stick together.
5. Carefully roll them together into a cylindrical shape. With a sharp knife cut out a very thin slice carefully.
6. With a rolling pin roll the mathris to make them thinner. Do not use flour to roll. Prick them with a fork to avoid bubbles
7. Heat oil in a pan and fry the mathris on medium flame reducing it in between until they are crispy.
8. Cool them and store in an air tight container.
Ingredients:
Spinach ........... 2 cups
Carrots ........... 1 cup
Beetroot ......... 1
Wheat flour and Maida ... Half and half (as needed)
Ajwain / carom seeds ... 1 tsp
Salt .......................... to taste
Ghee ..................... as needed
Method:
1. Boil the beetroot, carrot and spinach separately. Puree them and set aside.
2. Take flour and knead with each colour separately adding a little salt, ghee and carom seeds. Also knead one portion of plain flour for white colour.
3. Now take a small portion of each colour and roll out a roti.
4. Place the rolled rotis one on top of the other and roll out a little more so that they stick together.
5. Carefully roll them together into a cylindrical shape. With a sharp knife cut out a very thin slice carefully.
6. With a rolling pin roll the mathris to make them thinner. Do not use flour to roll. Prick them with a fork to avoid bubbles
7. Heat oil in a pan and fry the mathris on medium flame reducing it in between until they are crispy.
8. Cool them and store in an air tight container.
Posted in: Indian Cook
0 comments:
Post a Comment