How to make Masalewali Mathri -
Mathri made tastier with some masalas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined Flour, Ghee (घी)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Masalewali Mathri checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Kebab Kombdya Che Andewale Pakode Assorted Pakoda Pan Fried Mushrooms
Masalewali Mathri Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Masalewali Mathri Recipe
Refined Flour 1 1/2 cups
Ghee 1 tablespoon
Red chilli powder 1/2 tablespoon
Cumin powder 1/2 tablespoon
Melted ghee 1 1/2 tablespoons
Carom seeds (ajwain) 1 1/2 teaspoons
Salt to taste
Oil 1 1/2 teaspoons + as required + for deep-frying
Cloves as required
Method
Step 1
Take refined flour in a bowl, add ghee and rub in till the mixture resembles breadcrumbs.
Step 2
Add carom seeds and salt and mix. Add sufficient water and knead well into stiff dough. Cover with a muslin cloth and set aside for fifteen to twenty minutes.
Step 3
Mix one and a half teaspoons oil, garam masala powder, red chilli powder and cumin powder in another bowl.
Step 4
Divide dough into eight equal portions. Rub a little oil on each portion and roll out into medium discs. Spread masala paste on each disc, fold into a crescent shape and seal the edges by pressing. Fold once again to form a triangle and press. Insert a clove in the center.
Step 5
Heat sufficient oil in a kadai. Gently slide in the mathris and deep-fry on low heat till crisp and golden. Drain on absorbent paper and cool down to room temperature.
Step 6
Serve or store in airtight container.
Nutrition Info
Calories : 1238 Kcal
Carbohydrates : 134.8 gm
Protein : 20.7 gm
Fat : 68.4 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
