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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.
Preparation Time: 30 mins.Cooking Time: 45 mins.
Makes 5 mathris
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The most Helpful Favourable review
I made this recipe as per instructions. I was extremely flaky, crisp and delicious.
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