Matri - A love from Rajasthan!

I love travelling and I love blogging! So its very exciting for me to club them together :D I visited the land of camels,desserts,sunsets,mirrors,glass bangles,bandhani way back in Nov '05 during my college tour.That was one of the best things about Mount Carmel College, Bangalore! I love my coll so much! It was one of the best times in my life eva! Definatley when I could rub my shoulders with Deepika Padukone (Do I need to give her an intro??? ;D ), Anushka Sharma (Rab ne Bana Di Jodi fame ),Anaitha Nair( Chak De India fame),Arya Menon (Chak De India fame),Shubra Aiyappa (Ford Supermodel,Jayalakshmi Silks model etc ),Vaishali Desai (Miss.India finalist,Ponds &Siyaram's model) as college mates & having an alumini like Lara Dutta,Nafisa Ali,Vasundhara Das... anyone would have a lovely time :D



Does it sound like I am boasting????? Heck no!!! :D Just being a tad bit modest! LOL!



Ria! Get back to the post!!! :(



Yes...and so... the trip made me an addict to matri :) After getting back I made up my mind to make it at home and eat as much as I wanted to! But somehow it just din't happen!! :( And to add onto it I couldn't source Ajwain in my small town. So during my last trip to Bangalore, I made it a point to buy and stock it! So i got a packet weighing 250 g! Actually I can make atleast 50 batches of Matri's with it!! LOL! I do get real greedy at times especially when I cannot find them in Kannur!! :D Not my fault is it??? :D



So here is the recipe:




Recipe adapted from Manjula's Kitchen



Ingredients:
2 cups All Purpose flour (plain flour or maida)
1/2 cup sooji (semolina flour)
1 teaspoon salt
1/2 teaspoon ajwain

2 generous pinch of Kasuri Methi ( not included in the original recipe)
4 tablespoons oil
3/4 cup lukewarm water (use as needed)
Oil to fry
Method:
Mix all the ingredients except the water.
Add the water little at a time, kneading into a firm dough.
Cover the dough and set aside for 15 minutes or more.

Divide the dough into about 40 equal parts.

Take each part of the dough and make a flat ball shape.Roll them into 2 inch circles.
Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying.

Heat the oil in a frying pan on medium heat. The frying pan should have atleast 1 1/2 inch of oil.To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Fry a few matris at a time. Make sure to place just enough mathris to cover the frying oil.Fry the mathris until both sides are a light golden-brown.

Tips:Mathris can be stored for a couple of months in airtight containers. If the mathris are cooked on high heat, they will be soft.

Serving suggestion: Any spicy pickle. Will post my Stuffed Green Chilli pickle recipe soon! :D

Do I need to explain the above????? ;D LOL!!

Finally home made Matri's!

Verdict: It was very good! Loved it's crisp body&its exotic flavour enhanced by ajwain & kasuri methi. Would definately make it again & again & again.... :D