Carrot Boondi Raita In Edible Bowls
45 minutes
1300 reads
About Carrot Boondi Raita In Edible Bowls
Raita is a staple food during the summer months in Punjabi households, offering a cool and refreshing complement to hearty meals. In this unique twist, the classic carrot boondi raita is served in edible bowls, transforming a traditional favorite into a visually appealing and interactive dish.
These vibrant, homemade bowls are crafted from all-purpose flour and beetroot, adding both color and a delightful crunch. Not only does this presentation make the raita more attractive, but it also brings a fun, festive element to your lunch table—perfect for impressing family and guests alike.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
- 1/2 cup All-Purpose Flour maida, or beetroot for edible beetroot bowls
- Beetroot one grated
- 2 tbsp Butter melted
- 1.5 tsp Salt or as per taste
- 1 cup Yogurt curd, for raita beaten
- 1 cup Carrot grated
- 1 tsp Cumin Seed jeera, roasted
- 1 tsp Chili Powder red
- 1 tsp Salt black
- 1/2 cup Garnishing or boondi boondi for
- 1/4 cup Coriander dhania, chopped
Instructions
- 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 .
Recipe 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 .
Additional Tips
- To keep the edible bowls crisp, fill them with raita just before serving; if you need to prep ahead, store the bowls in an airtight container and the raita separately in the fridge.
- For extra flavor and color, brush the inside of the bowls with a touch of melted butter and sprinkle with roasted cumin powder before baking or frying them.
- If you prefer a gluten-free option, swap the all-purpose flour with a mix of gram flour (besan) and rice flour, which also gives the bowls a slightly nutty taste.
- Garnish the raita with pomegranate arils, fresh coriander, or a pinch of chaat masala for a burst of freshness and an extra layer of North Indian flavor.
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Recipe Nutrition
Calories: 159kcalCarbohydrates: 19gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 1mgSodium: 1425mgFiber: 2gSugar: 5g
Kanwaljeet Chhabra
Articles: 80
4 Comments
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I’m in love with this recipe already!
This is amazing! Excited to make it.
wowowowowow…This is so cool and so tempting!
Wow, this looks fantastic!