Masala Mathri/ making of tasty mathri

masala mathri [object object] Masala Mathri/ making of tasty mathri mathri14

Mathri is a popular Rajasthani snack, that is usually had with a cup or tea or with pickle. It is crispy, flaky, mild spicy and tasty. It’s been one of the favourite at home. Masala mathri is a slightly modified version to the regular one.

Mathri is usually made with all purpose flour. But it can be made healthier by mixing equal quantity of wheat flour along with it, for now I am enjoying this version.

Other dry snacks on the blog Kodbole, Chakli

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masala mathri


  • 1 cup wheat flour
  • 1 cup all purpose flour (maida)
  • 1/4 teaspoon soda
  • salt
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper powder
  • 1/4 teaspoon chat masala
  • 1/2 teaspoon garam masala
  • 2 teaspoon ghee
  • water for kneading
  • oil for frying


  1. Sieve wheat flour, all purpose flour and soda together.
  2. Add cumin, carom seeds, peeper powder, chat masala, garam masala and salt. Mix it.
  3. Put ghee and rub it well in the flour.
  4. Add water and knead to a dough of hard consistency.
  5. Cover it with a thin muslin cloth and keep it aside for ten minutes.
  6. Take a small ball of the dough and roll it into 3 to 4 inches in  diameter. It should be slightly thick.
  7. Roll a few more mathris.
  8. Heat oil in a pan.
  9. Take the rolled mathri and prick them with a fork.
  10. Put a couple of them in oil and fry on medium heat until golden in colour.
  11. Remove them on a tissue paper.
  12. Store them in an airtight container.

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basic spices

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other spices

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rub it well

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cover it

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small balls

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small discs

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deep fry

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masala mathri

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Kandhabhaji/ onion pakoda in steps

kandhabhaji kandhabhaji Kandhabhaji/ onion pakoda in steps kandhabhaji8 672x372

Kandhabhaji, onion pakoda, onion fritters, hattikaye, anything you call it, it makes a delicious snack with a cup of hot tea. It is addictive and loved mostly by many.  (more…)

Puffed rice balls aka Gujarati Mamra na ladoo

Kothimbir Vadi

Kothimbir Vadi  is one of the specialities of the Maharashtrian cuisine. It is fritters made of coriander leaves.  You can use them as snacks with tea or as an accompaniment with main course of food.


Khasta Kachori

Kachori is a savoury snack which originated in  Uttar Pradesh and Rajasthan.  Today, it is popular in many states as Madhya pradesh, Gujarat, Maharashtra and all the  northern states. Various kind are prepared with different filling inclusive of sweet and dry fruits. Both baked and fried versions are made. It’s festivity time  and  the theme of our blog hop is “Kachoris ” I am presenting to you a popular and tasty one ” Khasta Kachori ” Do find a picturesque presentation below.

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kastha kachori

Ingredients :

For the dough :

  • Refined flour 2 cups
  • soda 1/2 tsp
  • salt 1/2 tsp
  • water
  • oil 3tbsp

For the filling :

  • urad dal 1/2 cup
  • green chilly
  • ginger 1 inch
  • dhania powder 1tsp
  • cuminpowder 1/2 tsp
  •   fennel powder 1/2 tsp
  • chilly powder 2tsp
  • sugar 1/2 tsp
  • salt
  • cashew pieces
  • raisins
  • oil for deep frying

Take a tip : I pounded fresh spice powder and it tasted great. Take a spoon each of dhania, cumin and fennel and powder it in the small jar.

Method :

To make the dough :

  • Sift the flour, salt and soda together.
  • Add oil and mix well with fingers.
  • Knead to a dough of thick consistency,
  • Cover it with a moist cloth and keep aside.


To make the filling :

  • Soak the urad dal for an hour.
  • Coarsely grind  it along with ginger and green chilly.
  • Heat oil in a pan. Add the ground paste to it.
  • Along with it add asafoetida and other spice mix.
  • Let the moisture evaporate. Add salt and lime juice.
  • Let cool.

To  make the kachoris :

  • Make 15 balls of the dough and the filling.
  • Take a ball of the dough, roll it into a puri. Keep it thick at the centre and thin at the edges.
  • Take a ball of the mixture, enclose it by sealing the edges.
  • Flatten it by pressing with fingers.
  • Repeat for others.
  • Heat oil in a frying pan.
  • Deep fry by putting three or four at a time.
  • It should be golden in colour.
  • Remove and put it on absorbent paper.
  • Serve with sweet chutney and green chutney.
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filling mixture

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balls of the dough

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balls of the filling

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dough rolled

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place the filling

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seal the edges

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flatten it with fingers

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deep fry

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kastha kachori

Do check out the other variety of kachoris by Culinary Hoppers.

Aloo pyaz ki kachori by Vani

Green peas kachori by Piyali

Tuvar lilva kachori by Parvathy

Sattu ki kachori by Swati

Dry fruit kachori by Padma

Khasta kachori by Shubha

Whole mung baked kachori by Anu

Kabuli channa kachori by Shobana

kachori collage  Khasta Kachori kachori collage

kachori collage




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Alu 65, chilli potato

Indo-Chinese snacks are very popular. Among the many varieties Alu 65, or chilli potato  is one of them. A dry snack , it is tasty and loved by all. It can be of different kinds as with cauliflower,paneer or tofu. I have used potato as it is liked by kids and I had prepared it on my daughter’s birthday.


Poha chiwda

In South India, poha or beaten rice is extensively used in preparing snacks. Commonly called as Avalakki in Karnataka,Poha chiwda is a tasty ready to eat snack for evenings or along with a cup of tea. It is used during fasting and makes a good snack for a back pack. (more…)

Cutlets for the party

It’s time for virtual party again. Thankyou Cherie Chalmers for bringing us together again . As Christmas is fast approaching, it is the Tree Trimming Party.

Cutlets have been a popular snack since ages. As kids, we often went to one of the restaurants that prepared the delicious ones. Today ,cutlets are made of various kinds.

Here is one kind which I often make and loved by all at home. This is made using different veggies, hence healthy and  ideal to serve for children and adults alike. The advantage of making these cutlets is they are shallow fried. Hence guilt free of the calories that you will be adding.


  • beans  15
  • carrot 2
  • potatoes 3
  • peas 1 bowl
  • onions 2
  • green chilly 3
  • ginger 1 inch
  • coriander leaves 1/2 bunch
  • garam masala powder 1/2 tsp
  • chilli powder 1tsp
  • cumin powder 1/2tsp
  • salt
  • corn flour 2tbsp
  • bread crumbs
  • oil for frying
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mouth watering


  • Chop vegetables finely into small pieces.
  • Boil potatoes and keep aside.
  • Cut onions into fine bits.
  • Grind green chillies and ginger to a paste.
  • Take a spoon of oil in a pan and saute the onions. As they turn pink in colour, add the other veggies and let cook on a low flame.
  • When done, add the ginger- chilli paste and mix well. 
  • Add garam masala powder,cumin powder and chilli powder.
  • Mash the potatoes and mix along with the other ingredients.
  • Add  finely cut coriander leaves.
  • Mash all the veggies with a masher. 
  • Shape them into cutlets and keep aside on a plate.
  • Mix cornflour with water to a thin paste in a wide bowl.
  • Take one of them and dip it  iin the cornflour paste and then roll in the bread crumbs.
  • Heat a skillet and smear some oil on it. Shallow fry the cutlets on both the sides. You can make four or five at a time.
  • Serve with tomato ketchup.

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