It’s the Great British Bake Off Calendar Challenge time again. Last month saw me making a Gluten-Free Fresh Lemon Tart, which was delicious, especially with the ground almonds crust. This month I’m making Mathri, a Rajasthani snack, accompanied with mango chutney.
These spicy, crisp-fried snacks are irresistible eaten warm with a fruity pickle for dipping and the flavoured dough is quick and easy to make, puffing up as they fry.
Ingredients ~ makes around 24
65g unsalted butter
125g plain wholemeal flour
110g plain white flour
1/4 teaspoon baking powder
3g fine sea salt
1/2 teaspoon cumin seeds
1/2 teaspoon black peppercorns
125-150ml water, at room temperature
vegetable oil for frying
- Put the butter in a pan and set over a low heat. Once the butter has melted, turn up the heat and bubble the butter for a minute. Remove from the heat and skim off the white foam from the surface. Pour the clear yellow butter into a bowl and leave to cool.
- Sift the wholemeal flour into a bowl and discard the pieces of bran. Weigh 110g of the sifted flour and put in a mixing bowl. Sift the white flour, baking powder and salt into the bowl. Add the cumin seeds and peppercorns (some crushed) into the bowl and mix everything together. Then make a well in the centre.
- Pour the butter into the well, along with 125ml water. Stir to make a soft but not sticky dough, adding more water if needed. Turn out onto a lightly floured worktop and roll out 2.5mm thick. Stamp out discs with a cutter and prick well with a fork.
- Pour enough oil into a saucepan to make a layer 2.5cm deep. Heat until oil reaches 160°C. Fry the dough discs for about 1 1/2 minutes on both sides until puffed and lightly coloured. Adjust heat as necessary. Remove the Mathri from the oil and drain on kitchen paper. Eat the same day, warm or at room temperature with a fruity pickle or chutney of your choice.
If you decide to have a go at making these Rajasthani snacks yourself, let me know how you get on and don’t forget to look out for next month’s calendar challenge, where I’ll be making Syrniki, thick Russian breakfast pancakes.
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