Baked beetroot Mathri with pomegranate Rabdi
Baked beetroot Mathri with pomegranate Rabdi

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, baked beetroot mathri with pomegranate rabdi. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Baked beetroot Mathri with pomegranate Rabdi is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Baked beetroot Mathri with pomegranate Rabdi is something that I have loved my entire life. They’re fine and they look wonderful.

Crispy Baked Methi Mathri - the baked version of the traditional mathri is easy to make and a healthier alternative to the fried ones! Make a batch this These baked methi mathri are a healthier alternative to the fried mathri. They are super crunchy and addictive and you would love them with a cup of chai!

To get started with this recipe, we must prepare a few components. You can cook baked beetroot mathri with pomegranate rabdi using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Baked beetroot Mathri with pomegranate Rabdi:
  1. Prepare For Mathri:
  2. Take 1 cup wheat flour
  3. Prepare 2 tbsp ghee/oil
  4. Take 1 pinch salt
  5. Make ready 1 tsp ajwain
  6. Get 1/4 cup grated beetroot
  7. Get As needed cold water
  8. Prepare For Rabdi:
  9. Make ready 1 ltr full fat cow milk
  10. Get 1 tbsp sugar
  11. Prepare 1/2 tsp cardamom powder
  12. Take As needed chopped nuts
  13. Get 1 tsp saffron milk (saffron soaked in warm milk)
  14. Make ready 1 tbsp pomegranate juice

Mathri (cracker) is a traditional classic North Indian afternoon tea time snack. It is made with all-purpose flour aka maida and wheat flour or semolina. And here I am with these Spiced Fenugreek Beet Baked Mathris. When I showed the pictures of these mathris to my brother, he so wanted to eat.

Steps to make Baked beetroot Mathri with pomegranate Rabdi:
  1. For Mathri combine atta, salt,ajwain, ghee/oil.mix the ghee/oil into the flour with your fingers until the mixture resembles a coarse meal. Then add beetroot and little water to make a hard dough.Cover the mathri dough with the samp cloth and set aside for 15 minutes
  2. Now take a heavy bottom pan and add milk to it. Bring the milk to a boil - Soak saffron in 2 tbsp milk. - Lower the heat to medium and keep stirring and scraping the sides of the pan. Cook the milk till it is reduced to quarter. Then add sugar,saffron milk, nuts, cardamom powder to it. Switch off the flame m cool completely.
  3. When the rabdi cool down completely, add pomegranate juice and mix properly. Keep this in fridge.
  4. Take the Mathri dough and roll it like a roti. Not so thick, not so thin. 1/2" thickness will be nice.Using any bowl cut it into 8 small amount round shapes. Then take 4 circles and using cookie cutter make heart shaps. Take out the heart shapes out of the circles.
  5. Place the 4 circles first on a greased baking plate. Over it place the circles with heart shape center. Press little so that both the circles fix with each other.Bake these mathries until golden brown & crisp, in a preheated oven for 15 to 20 mins on 180℃
  6. Now remove them from Oven & allow them to cool down completely. Arrange them in a plate. Put rabdi into the heart shape holes. Garnish with some pomegranate seeds.
  7. Have these healthy crispy Mathri with juicy Rabdi…just awesome😋

Beetroot Pomegranate Juice is a vibrant red juice that is healthy and a refreshing drink. Pomegranate and beet are rich in anti oxidants and helps lower blood pressure. Mathri is a traditional North Indian style crispy cracker generally prepared and feasted upon during festivals like Diwali and Karwa Chauth. The trick to get the perfect not so hard and not so soft melt in the mouth crispy texture of methi mathri lies in the ingredients that goes into preparation of its dough. Baked Multigrain Italian Flavoured Mathri is a crunchy and savory snack that is traditionally eaten in Rajasthan with spicy pickles.

So that’s going to wrap it up for this exceptional food baked beetroot mathri with pomegranate rabdi recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!