Rajasthani Masala Mathri

by Arpit, Published: December 20, 2011

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 and even I do the same especially when it takes so long to prepare such beautiful mathris.

Prep time: 30 mins

Cook time: 45 mins

Total time: 75 mins

Yield: Makes 5 mathri

Ingredients:

For the dough

1 cup plain flour(मैदा)

2 tbsp melted ghee (घी)

salt to taste (नमक)

For the filling

1/4 cup Bengal gram flour (बेसन)

1/2 tsp cumin seeds (जीरा)

1/4 tsp carom seeds (अजवेन)

1 tsp chilli powder (लाल मीर्च)

3 tsp oil (तेल)

salt to taste (नमक)

Other ingredients

oil (तेल) or ghee (घी) for deep frying

Method :