Name: Carrot Boondi Raita In Edible Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

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Recipes

Raita is steple food o summer in punjabi houses . i have served raita in edible bowls for makingit more attractive .

Prep Time 15

Cook Time 30

Total Time 45

Served AsLunch

CuisineNorth Indian

Servings

Ingredients

Instructions

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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.
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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 .
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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 .
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Now preaheat the oven and put muffin tray into the oven and bake it for about 10- 15 minutes . Edible bowls are ready.
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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 .
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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 .

Tags summer recipes

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