Recipe: Beetroot Mathri Mille-feuille Chaat

By Rashmi Gopal Rao

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

Beetroot Mathri Chaat_pic credit Hyatt Centric, 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 portions

Method

  • 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.