Masala Mathri


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Masala Mathri, crispy, flaky and superbly flavoured these deep fried mathris are eaten with a spicy mango or lemon pickle and are often served with tea.

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Rajasthani cooking has been influenced by the war-like lifestyle of its inhabitants and the ingredients available in this region. Food that will last for several days and that can be eaten without heating was preferred, more out of necessity than choice. Crispy, flaky and superbly flavoured deep fried 'mathris' or 'mathis' have probably emerged from this style of cooking. This popular 'any time' snack can be stored for several days. Mathris are eaten with a spicy mango or lemon pickle and are often served with tea. Sometimes they even form part of an easy breakfast with milk. Large mathris - plain or stuffed - are pinched on their surface with floral and other intricate designs and they are a 'must' for all occasions including marriages, poojas etc. Rajasthanis are fond of storing large jars of mathris which they can munch at any time of the day.

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Makes 5 mathris
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Ingredients

Method
  1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
  2. Divide the dough into 5 equal portions.
  3. Roll out one portion of the dough into a 100 mm. (4”) diameter circle.
  4. Pinch the edges of the rolled mathri to form a design
  5. Prick the mathri equally all over with a fork.
  6. Repeat steps 3 to 5 to make 4 more mathris.
  7. Heat the oil in a deep non-stick kadhai and deep-fry, a few mathris at a time, on a medium flame for 8 to 10 minutes or till they turn golden brown in colour.
  8. Drain on an absorbent paper and store it in an air-tight container and use as required.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
2 reviews received for Masala Mathri
2 FAVOURABLE REVIEWS

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Foodie #618511September 10, 2014

These crispy mathris are a little spicy in taste. Being a rajasthani dish, it can also be served with spicy pickle. A special care should be taken while making that it should not puff like puris. They should be crisp.

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Helpful reviews for this recipe
Reviewed September 10, 2014by Foodie #618511

These crispy mathris are a little spicy in taste. Being a rajasthani dish, it can also be served with spicy pickle. A special care should be taken while making that it should not puff like puris. They should be crisp.

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Reviewed November 01, 2010by purusheel

I made this recipe as per instructions. I was extremely flaky, crisp and delicious.

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