Rajasthani Masala Mathri
by , 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:
Cook time:
Total time:
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 :
For the dough
1.Combine the plain flour, ghee, salt and enough water to make a semi-soft dough. Knead well.
2.Cover the dough with a wet muslin cloth and keep aside.
For the filling
1.Combine all the ingredients and sauté over a slow flame till the gram flour turns golden brown in colour.
2.Cool completely and divide the filling into 5 equal portions. Keep aside.
How to proceed
1.Divide the dough into 5 equal portions.
2.Roll out each portion of the dough into a 50 mm. (2") diameter circle.
3.Place one portion of the filling in the centre of each rolled dough circle and bring the ends together so as to seal the filling inside completely.
4.Roll out the stuffed dough circle to make a 100 mm. (4") diameter circle taking care to ensure the filling does not spill out.
5.Pinch the sides of the mathri using your finger tips.
6.Pinch the surface of the rolled out mathri so as to form a design.
7.Prick the mathri all over with a fork.
8.Repeat steps 2 to 7 with the remaining portions of the dough and filling.
9.Deep fry the mathris in hot oil till they are half cooked. Drain.
10.Once all the mathris are half-cooked, deep fry them over a slow flame till they are golden brown in colour. These take a long time to fry as the crust is thick and needs to be cooked on the insides also.
11.Drain on absorbent paper.
12.Cool and store in an air-tight container.
13.Serve with pickle or masala tea.
1.Combine the plain flour, ghee, salt and enough water to make a semi-soft dough. Knead well.
2.Cover the dough with a wet muslin cloth and keep aside.
For the filling
1.Combine all the ingredients and sauté over a slow flame till the gram flour turns golden brown in colour.
2.Cool completely and divide the filling into 5 equal portions. Keep aside.
How to proceed
1.Divide the dough into 5 equal portions.
2.Roll out each portion of the dough into a 50 mm. (2") diameter circle.
3.Place one portion of the filling in the centre of each rolled dough circle and bring the ends together so as to seal the filling inside completely.
4.Roll out the stuffed dough circle to make a 100 mm. (4") diameter circle taking care to ensure the filling does not spill out.
5.Pinch the sides of the mathri using your finger tips.
6.Pinch the surface of the rolled out mathri so as to form a design.
7.Prick the mathri all over with a fork.
8.Repeat steps 2 to 7 with the remaining portions of the dough and filling.
9.Deep fry the mathris in hot oil till they are half cooked. Drain.
10.Once all the mathris are half-cooked, deep fry them over a slow flame till they are golden brown in colour. These take a long time to fry as the crust is thick and needs to be cooked on the insides also.
11.Drain on absorbent paper.
12.Cool and store in an air-tight container.
13.Serve with pickle or masala tea.
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