Rangili Matthi

Ingredients:-
All purpose flour (Maida) - 1 cup
Ghee/ Oil - 5-6 tablespoons
Dry fenugreek leaves - 1 tablespoon
Beetroot puree - 4-5 tablespoons
Turmeric powder - 1/4 teaspoon
Carom seeds - 2 teaspoon
Cumin Seeds - 1 teaspoon
Salt to taste
Oil for frying

Method:-

1. For making this we have to knead dough in three colours. So first we'll knead dough in plain white. Take a bowl and put 1/4 of all purpose flour in it. Now add two pinch of salt, 2 tbsp oil, cumin seeds and mix it until it crumbles, then add adequate water (2-3 tbsp approx.) in it and knead a firm dough for making matthi and cover it with muslin cloth and keep it aside for 15-20 minutes.

2. Now we knead a dough in yellow. Again put 1/4 of all purpose flour in it. Now add two pinch of salt, 2 tbsp oil, dry fenugreek leaves, 1 tsp of carom seeds, turmeric powder and mix it well until it crumbles then add adequate water in it and knead a firm dough and cover it and keep it aside for 15-20 minutes.

3. Lastly we knead a dough of red colour. Now put remaining 1/2 of all purpose flour in the bowl. Add two pinch of salt, 2 tbsp oil, 1 tsp of carom seeds and mix it well then add beetroot puree in it and knead a firm dough, cover it and keep it aside for 15-20 minutes.

4. Divide the beetroot dough into two parts. Take one part of it and roll it like a sausage and other part of dough rolled it with the help of rolling pin like a chapati. Rolled the other two doughs, too, like a chapati.

5. Now wrap the beetroot dough's roll with the plain white dough chapati tightly. Then wrap this with yellow dough chapati tightly and lastly wrap this with the beetroot dough chapati tightly.  Now cut this roll into thin slices and flatten the slices with your palms.

6. Prick on every matthi with fork. Heat the oil in pan on medium flame then put the first batch, depending upon the size of the pan, of matthi for deep frying. Fry both sides until it turned nice golden brown and crisp and then transfer it into absorbent paper. Deep Fry the other batches too in the same way.

7. Rangili matthi is ready. Serve it with tea or coffee. You can store it in an airtight container.