Carrot Boondi Raita In Edible Bowls

4.50 from 6 votes

Raita is steple food o summer in punjabi houses . i have served raita in edible bowls for makingit more attractive .
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsLunch
CuisineNorth Indian
Servings 4


  • For edible beetroot bowls - 1/2 cup all purpose flour
  • One small beetroot grated
  • 2 tbsp melted butter
  • Salt
  • 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


  • 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.
    Carrot Boondi Raita In Edible Bowls - Plattershare - Recipes, food stories and food lovers
  • 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 .
    Carrot Boondi Raita In Edible Bowls - Plattershare - Recipes, food stories and food lovers


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 . 

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4.50 from 6 votes

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Kanwaljeet Chhabra
Kanwaljeet Chhabra

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