Carrot Boondi Raita In Edible Bowls
12 April, 2018
4.5 from 6 votes
Served As Lunch
Raita is steple food o summer in punjabi houses . i have served raita in edible bowls for makingit more attractive .
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine North Indian
Recipe Category Vegetarian
Servings 4
Ingredients Â
- For edible beetroot bowls - 1/2 cup all purpose flour
- One small beetroot grated
- 2 tbsp melted butter
- Salt as per taste
- For raita - 1cup curd beaten
- 1 cup grated carrot
- 1 tsp roasted cumin powder
- 1 tsp red chilli powder
- 1 tsp black salt
- 1/2 cup boondi for garnishing
- 1/4 cup chopped coriander leaves
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InstructionsÂ
- First step for making of the beetroot bowls - take APF , add salt ,butter and grated beetroot . mix all ingredients well . make a dough with water . The dough should be soft . let it rest.
- Now take dough and make small lemon size balls with it. Now take one ball and roll it with roller pin and make a small disc . Repeat this process with remaining dough .
- Now take muffin tray and grease this tray with oil. Put these discs in every space of muffin tray and press it properly and give bowl shape .
- Now preaheat the oven and put muffin tray into the oven and bake it for about 10- 15 minutes . Edible bowls are ready.
- Now for raita take beaten curd ,add grated carrot , black salt , roasted cumin powder and red chilli powder . Mix all ingredients well . Raita is ready .
- Now for serving - take edible bowls and pour raita in it . Garnish with some boondi and chopped coriander leaves .
Notes
Here i have made both beetroot bowls and spinach bolws . for spinach bowls follow same recipe of edible bowls and use spinach puree instead of beetroot .Â
Recipe Tags bigbasket for summers punjab summer recipe
Responses
wowowowowow…This is so cool and so tempting!