Baked Cheesy Beet Triangles

Looking for a healthy after school snack??Then try this out healthy and simple snack with wheat flour, beets, cheese and some spices. They can be prepared much in advance and the final can be done just before serving so that you can enjoy crunchy triangles with some guacamole dip. 

I have shared an Insta reel and YouTube shorts on the recipe, please check that out.

Baked Cheesy Spinach Triangles was posted by me sometime back, and so this beet triangles was quite similar and tried almost the same proportions. The acceptance of the cheesy spinach triangles was the much-needed boost to try out the beets version. Luckily, the beets triangles also finished in no time and I prepare these as an after school snack for kids, and they were totally mad over these. I served the cheesy triangles with guacamole dip, but you can always make mayonnaise dip or ranch.Spinach triangles give a green colour, and it's easy to include greens, esp for kids (which they otherwise wouldn't have eaten spinach) and beet triangles are pink which is very appealing to kids with all health benefits of beets.They taste similar to the tortilla chips and are very crisp.Try making these at home and enjoy with a spicy dip or a salsa !!

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

wheat flour 1 cup

fine semolina 1/2 cup

chilly powder/chilly flakes 1/2 tsp
grated mozzarella cheese 1/2 cup
beets purée 1/3 cup or 1 small beet + 1/3 cup water
baking soda 1/4 tsp
salt 1/3 tsp
oil 2 tbsp

Method

• In a bowl, add flour, semolina, chilly powder/flakes, salt and baking soda.Combine well.
• Add the grated mozzarella cheese, mix well to get a crumbly mixture.
• In a blender, add the peeled, washed beets and water 1/3 cup.Blend till smooth.
• Add the purée little by little to the mixture until you get a stiff, firm dough.Semolina absorbs water and so wait till rest time is over.Leave to rest for 10-15 minutes.If the dough is very stiff, add a little more left over purée if any or water to get a pliable but firm dough. Add the oil and mix well.
• Make 6-7 large balls of the dough and lightly dust each ball with flour and start rolling the dough in a very thin circle like chapthis. Be gentle when rolling out as beets dough will be thinner than usual chapathi dough.So, may be stickier too.
• Heat a non-stick pan or tava.When hot, transfer the rolled chapathis/discs on to the tava.Fry both sides like you do for chapathis until you see brown spots here and there.
• Brush little oil on the surface of beets chapathi and remove on a plate.Repeat the same step for all other balls/rolled chapathis.
• Pre-heat oven to 400 degrees F and cut the discs in halves and then quarters, cut in triangles.
• Place the cut triangles in a tray and bake in the oven for 5-6 minutes.Remove from oven and flip the other side, place again in oven for 3-4 minutes.Look for slightly brown edges, the chips are crisp and ready.
• Serve with some guacamole or ranch dip !!

NOTES
* If you wish to deep-fry them, then cut it in triangles soon after you make chapathis shapes.Deep-fry in hot oil on medium heat until crisp.
* You can use all-purpose flour too.

* You can add 1/2 tsp cumin seeds or 1/2 tsp roasted cumin powder to the dough preparation.
* You can use butter for added flavour instead of oil.
* You can even cut out left over chapathis and bake them up for a quick snack the same way.