PREPARATION

(For Turmeric Dough)
1. In a mixing bowl, add 200 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 1 teaspoon dry fenugreek leaves, 1/2 teaspoon turmeric, 35 milliliters oil and mix it well.
2. Add 100 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.


(For Spinach Dough)
1. Take a pan, add 500 milliliters water, 55 grams spinach and stir well.
2. Bring it to a boil.
3. Boil for 3 - 5 minutes on medium heat.
4. Remove it from heat and transfer this into a blender.
5. Add 120 milliliters water and blend it into a puree.
6. In a mixing bowl, add 200 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 1 teaspoon dry fenugreek leaves, 35 milliliters oil and mix it well.
7. Add the blended puree and knead it into a smooth soft dough.
8. Rest the dough for 20 minutes.


(For Beetroot Dough)
1. Take a pan, add 500 milliliters water, 75 grams beetroot and stir well.
2. Bring it to a boil.
3. Boil for 3 - 5 minutes on medium heat.
4. Remove it from heat and transfer this into a blender.
5. Add 100 milliliters water and blend it into a puree.
6. In a mixing bowl, add 200 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 1 teaspoon dry fenugreek leaves, 35 milliliters oil and mix it well.
7. Add the blended puree and knead it into a smooth soft dough.
8. Rest the dough for 20 minutes.


(For Colorful Mathri)
1. Take a ball from turmeric dough and flatten it with the help of a rolling pin.
2. Brush it with water.
3. Do the same with the spinach and beetroot dough.
4. Place the beetroot dough on the turmeric dough and brush it with water.
5. Now, place the spinach over the beetroot dough.
6. Flatten it with the help of a rolling pin.
7. Cut the sides to make a square.
8. Roll it into a cylindrical shape.
9. Cut it into pieces.
10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
11. Drain it on an absorbent paper.
12. Serve or store in an airtight container.

Milk Mathri

Servings - 3 - 4

INGREDIENTS
All purpose flour - 310 grams
Powdered sugar - 50 grams
Nutmeg - 1/4 teaspoon
Sesame seeds - 2 tablespoons
Salt - 1/4 teaspoon
Ghee - 45 milliliters
Milk - 150 milliliters
Oil - for frying