The countdown to Diwali has already begun and our home is getting decorated as I type this - with a steaming cup of coffee and bowl full of Masala Mathri by my side. This year, unlike years past, I've made more festive treats from scratch than I can ever remember. It was also the first time in a long, long while where I actually made use of all the gadgets I have in my kitchen. Needless to say, that was what made all this possible.
Each year, during the week before Diwali, my kitchen automatically gets converted into a mini snack shop – producing quantities of savouries large enough to feed my entire neighbourhood. And then some. Requests start pouring in from Hubby Dear and Little Dude a month in advance – they have their favourites and it rarely changes.
One special request from Hubby Dear this year was Masala Mathri – crisp fried spicy cookies. They’re absolutely addictive and no one can really stop at one! These lovely treats can be stored in an air-tight container for about 2-3 weeks. That is if you resist them that long!
If you're just getting started with your Diwali prep and would like some quick and recipes to treat your family to, I have a quite a few of them that you can find if you click here. Here’s wishing all my readers a Very Happy and Prosperous Diwali!
Masala Mathri (Spiced Fried Cookies)
- 2 cups all-purpose flour
- 1 tablespoon fennel seeds
- 1 tablespoon kasoori methi
- ½ teaspoon red chilli powder
- ¼ teaspoon salt
- ⅓ cup light cooking oil
- water as needed
- oil for deep frying
- Mix flour, spices, salt and a ¼ cup of oil with enough water to make a smooth firm dough. Let it rest for at least 20 minutes.
- Heat enough oil in a deep wok or pan for deep frying.
- Divide the dough into fist-sized balls, and each ball of dough, roll it out into a circle of about 0.5 cm thickness and prick all over with a fork to prevent the cookies from puffing up while frying.
- Using a cookie cutter, cut the rolled out dough into circles about 5cms in diameter.
- Fry the cut out cookies in hot oil till they turn golden brown and crisp on both sides. Remove on a paper towel to drain excess oil, allow to cool, and enjoy!
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