Carrot Boondi Raita In Edible Bowls

Carrot Boondi Raita In Edible Bowls - Plattershare - Recipes, food stories and food lovers
Raita is steple food o summer in punjabi houses . i have served raita in edible bowls for makingit more attractive .
4.50 from 6 votes
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served As: Lunch
Recipe Cuisine Type: North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 1/2 cup All Purpose Flour or beetroot for edible beetroot bowls
  • small Beetroot one grated
  • 2 tbsp Melted Butter
  • 1-2 tsp Salt or as per taste
  • 1 cup Curd for raita beaten
  • 1 cup Grated Carrot
  • 1 tsp Roasted Cumin Powder
  • 1 tsp red chili powder
  • 1 tsp Black Salt
  • 1/2 cup Garnishing or boondi boondi for
  • 1/4 cup Coriander chopped
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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.
    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

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 . 
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4.50 from 6 votes
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Kanwaljeet Chhabra
Kanwaljeet Chhabra

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