Red Amaranth & Beetroot Fillo

Yearning for a delightful and crispy snack to pair with a warm cup of coffee or tea? Then here’s a chef’s special: Red Amaranth & Beetroot Fillo recipe, which is a perfect mix of taste and texture wrapped inside crispy fillo sheets baked to perfection. What’s more, this fusion recipe is a delicious amalgamation of baked flaky pastry stuffed with a mix of red amaranth, feta, halloumi, ricotta and beetroot; served with tamarind-based smoked fig chutney. So, give your evenings a hearty twist with this recipe and enjoy!Recipe by: Chef Hemanth - Executive Chef @ TYD Kitchen+Bar

INGREDIENTS

20filo pastry

1tablespoongarlic

10mlrefined oil

1teaspoonblack pepper

20gmbutter

200gmbeetroot

60gmcheese- feta

30gmricotta cheese

30gmhalloumi cheese

100gmtamarind

50gmfigs

120gmjaggery

1teaspoonblack salt

1teaspoonginger powder

10gmcumin

1teaspoonpaprika powder

0salt as required

1/2poundsfennel seeds

1bay leaf

1tablespoonkashmiri red chilli

10mlrefined oil

50gmblack olives

4sprigsmicrogreens

How to make Red Amaranth & Beetroot Fillo

Step 1

To begin with this easy recipe, grate and roast the beetroot, mix with sauteed garlic, chopped amaranthus leaves and crushed black pepper, rest it for a while.

Step 2

Now Add feta, ricotta and yellow cheddar.

Step 3

Apply melted butter on the fillo sheet, make 3 layers of the same.

Step 4

Cut it into 6 even pieces, place the filling on the fillo. Roll into triangle pouches.

Step 5

Bake it at 160 degrees C for 3-4 mins, then 180 degrees C for 5 mins.

Step 6

Break jaggery into pieces, add warm tamarind juice, add rest of the dry spices, mix in a shallow pan with oil, slightly temper it. Add chopped figs finally.

Step 7

Mix all the ingredients and make it to boil. Cool and serve with freshly baked Fillo.