Masala Mathri


by
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.

5/5 stars  100% LIKED IT
3 REVIEWS ALL GOOD
Added to 779 cookbooks
This recipe has been viewed 60362 times
  

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.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 5 mathris
Show me for mathris


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
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Chatpata Chutneys Add Zing to a Meal

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating


Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 28 Nov 14 09:20 AM


Excellent!! I added whole wheat flour in equal proportion and doubled the quantities! Loved the crispy mathris!! Thank you yet again Tarla jee!
 on 10 Sep 14 03:14 PM


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.
 on 01 Nov 10 05:21 AM


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