Name: Curd served in edible baked Beetroot bowl recipe by Kanwaljeet Chhabra at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: For beetroot bowl - 1/2 cup maida or all purpose flour; 1/2 beetroot, grated; Salt as per taste; Butter 2 tbsp; Some water; For curd - 1 cup curd, beaten; Black salt as per taste; Roasted cumin powder 1 tsp; Red chilli powder 1 tsp; Some boondi for garnishing

ABOUT Curd served in edible baked Beetroot bowl RECIPE

Indian meals are not complete without a curd dish. Curd is a very rich source of calcium and very good for digestion too. We can digest heavy meals if we use curd on a daily basis.

Ingredients Serving: 2

For beetroot bowl - 1/2 cup maida or all purpose flour
1/2 beetroot, grated
Salt as per taste
Butter 2 tbsp
Some water
For curd - 1 cup curd, beaten
Black salt as per taste
Roasted cumin powder 1 tsp
Red chilli powder 1 tsp
Some boondi for garnishing

Instructions

First step is making of the beetroot bowl - take Maida /All Purpose flour, add salt as per taste, butter and grated beetroot. Mix all ingredients well. Make a dough with water. The dough should be like the roti dough. Let it rest.
Meanwhile take a muffin tin. Grease with oil or butter. Now take some dough and make a 4 inch diameter small disk with hand or a rolling pin. Make more disks like this. Keep these disk in the muffin tray and press it well with hands to give the bowl's or the muffin's shape.
Keep the muffin tray in a preheated oven at 180 degree for about 10 - 15 minutes. Your Beetroot bowl is ready.
Take the beaten curd, add black salt, cumin powder and red chilli powder. Mix all the ingredients well.
For serving - Take 1 beet root bowl, put curd into it. Garnish with boondis. Serve and enjoy.

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