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Holi is not only 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 constant flow 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 not only tasty but also healthy.
Ingredients for Beetroot Mathri:
Flour: 1 cup
beetroot juice instead of water
Ajwain: 1/2 tsp
Fennel: 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 green chopped
Chilli: 1 chopped coriander
: 50 grams
Tamarind Chutney: 2 tbsp
Whipped sweet curd: 3 tablespoons
Chaat masala: 1 teaspoon
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 fingers. Gradually add beetroot juice to it and knead a soft dough. Keep covered 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 on paper towel to remove excess oil and let them cool.
