If chaat is something you love and you are a fan of healthy eating, this recipe of Beetroot Mathri Mille-feuille Chaat is for you. It combines the goodness of beetroot as well as the delectable taste and burst of flavours that is typical of chaat. Also a festive recipe, this one is perfect for celebrations and get togethers alike.
Recipe Courtesy: Head Chef Gaurav Ramakrishnan, Hyatt Centric M G Road, Bangalore
IngredientsQuantity
BEETROOT MATHRI
All-purpose flour/ Maida1 Cup
Beetroot Juice instead of Water
Carom Seeds / Ajwain½ tsp
Fennel Seeds½ tsp crushed coarsely
Ghee3 tbsp
Salt to taste
CHAAT
Boiled Potato2 nos
Chopped Onion 1 no1 no
Chopped Capsicum1 no
Chopped Seedless Cucumber1 no
Seedless Chopped Tomato1 no
Chopped Green Chili1 no
Chopped Coriander50 grams
Coriander Sprigs2-3 nos
Imli Chutney2 tbsp
Sweet Beaten Curd3 tbsp
Chaat Masala1 tsp
Jeera Powder½ tsp
Servings – 4 portionsMethod
- Take all the ingredients except beetroot juice in a bowl and rub with your fingers to incorporate ghee in the flour.
- Add the beetroot juice slowly and knead it to a smooth dough. Cover and let it rest for 15 mins.
- Now divide the dough into small balls and sheet it out. Now use a fork to prick holes in the sheet. Can be cut into same sized rectangles, using a scale for help.
- Heat oil for deep frying, drop mathri in hot oil and fry it in a medium heat oil till cooked well. Also, can be put in a tray/plate and baked in an oven/air fryer, whatever suits best
- Remove it and drain in some paper towel. Cool it down.
For the Chaat
- Slice the potato as the same size of the mathri sheet. Mix all the chopped ingredients in a bowl with little of the Imli chutney, salt and chaat masala.
For the plating
- Place a mathri on a plate, layer with the potato first, then the chopped masala. Little curd can be added on top. Place another mathri and repeat the process 3-4 times.
- Its ready to eat. Can be garnished with drizzle of sweet curd and coriander sprigs.
