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MASALA MATHRI |
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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.
Cooking Time : 45 mins.
Preparation Time : 30 mins.
Makes 5 mathris |
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For the dough |
1 cup plain flour (maida)
2 tablespoons melted ghee
salt to taste |
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For the filling |
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1/4 cup Bengal gram flour (besan)
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon ajwain (carom seeds)
1 teaspoon chilli powder
3 teaspoons oil
salt to taste |
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Other ingredients |
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oil or ghee for deep frying |
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