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Ingredient
Beetroot namkeen sticks with tips and tricks
Introduce
Ingredient
500 g
refined flour
as per taste
Salt
1/2 tsp
carom seeds
3-4 tsp
oil for moyen
as needed
Puree of 2 beetroots
1 tsp
oil to brush dough
as required
Oil for frying
Cooking instructions
* Step 1
In a mixing bowl take flour, add salt and mix.
* Step 2
Next take carom seeds and mix it too. Then take oil/ghee at room temperature, add into the flour and mix in the flour. Rub the flour and oil with your hands so that the flour gets nicely coated with oil.
* Step 3
This step is called giving moyen. Moyen step is very important, as because it enhances the crispiness of the namkeen.
* Step 4
To check whether moyen is correct or not, take flour mix in your hands and try to bind, if it forms a crude bind then you know it's ready. Also remember don't add too much oil in the name of moyen.
* Step 5
Ok now we will take beetroot puree which was made adding water. Add this puree gradually into the flour mix and knead a dough.
* Step 6
Dough must be tough. Brush oil on the dough, so that it doesn't dry up. Cover and keep the dough for 15 minutes resting. After resting the dough will become semi soft.
* Step 7
Now take a kadhai,add oil for deep frying and heat it in slow flame.
* Step 8
Side by side take a rolling board and rolling pin.
Take the dough and slightly knead it again.
* Step 9
Divide it into equal portions. Take one portion, cover and keep the rest,else they will dry up.
* Step 10
Now keep the taken dough portion on rolling board. Don't dust any dry flour. It won't stick. If at all it sticks, put little oil on your board.
* Step 11
If you put dry atta, your oil for frying will become bad and black.
* Step 12
Ok..so now roll the dough. It should not be very thick neither should it be very thin. Take the middle path
* Step 13
Then with a knife cut long long strips of the rolled roti.
* Step 14
Pick each strip with a fork and put into medium hot oil.
As it gets little fried you can increase the flame. As you find the perfect crispy stage. Drain extra oil and bring it on to a plate.
* Step 15
Don't overfry as because, even after you take out the namkeens it continues cooking due to its own heat. So do watch for that perfect stage, else your namkeens will taste bitter due to overfrying.
* Step 16
Let it come to room temperature. It becomes nice and crispy then.
* Step 17
It's ready....as all the sticks cool down, store it in an airtight container and enjoy eating for 7 to 10 days.
* Step 18
Beetroot namkeen sticks not only looks gorgeous it is also a way of inculcating beetroot in our diet. But yes...mark your portions
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