Beetroot Rose Mathri - Deep Fried Savoury Snack

       
          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 nigella seeds to make a fusion out of it. So you have beautiful red rose mathris ready to be devoured with any homemade chutney as appetizers or as a tea time snack. Check out the step by step pictorial recipe to prepare these cute small bites.

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

          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.

                                 Mix all the above mentioned ingredients (except oil).

                     Knead a dough with some water if necessary. Keep aside for 10-15 min.

                  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. 

                     Roll from the first circle to the last into a cylinder shape. Now cut into
                     half with a sharp knife.

                                  Now cut into half with a sharp knife.

                  You get 2 roses out of it. Open the petals with your finger & keep them aside. 
                  Roll out the remaining dough and make rose mathris.

                        Heat oil & deep fry them on a low to medium flame in batches, till 
                        light golden in colour. 

                                  Drain on a kitchen towel.

                                  Serve with any chutney, pickle or tomato sauce.