The month of November brings the Hindu festival of Diwali lasting five days. It is the festival of lights, its the celebration of good over evil. It is the celebration of the return of Lord Ram from 14 years in exile, after winning a battle with the demon King Ravana.
How long is the festival of Diwali ?
The festival of Diwali lasts 5 days, it starts with Dhanteras. On the day of Dhanteras people clean their houses and prepare delicious food to welcome the Goddess Laxmi, who is the goddess of wealth. Lamps are lighted and placed by the entrance to welcome the goddess. People pray to maintain good health, wealth and prosperity.
The second day of Diwali is Naruk Chaturdasi, this is the day dedicated to the worship of Maha Kali or Goddess Shakti. It is believed that Kali killed the demon Narakasura. It is a day dedicated to eliminate laziness and evil
The third day of Diwali is the actual Diwali day, this day is dedicated to the Goddess Laxmi. Prayers are conducted to the goddess to have year long prosperity, families light divas and visit the temple. Families visit each others houses and exchange sweets and presents. In the evening families get together and light fireworks.
The fourth day is known as Goverdhan Puja also known as annakut. This day is a commemorating Lord Krishna's defeat of Indra the king of the gods. This day is the starting of the Hindu New Year.On this day merchants open their new accounts book and pray that their business flourish. There is also the Annakut which is a mountain of food that are served to the deities on this day and afterwards distributed to the worshippers.
The fifth and final day of Diwali is called Bhai Dhooj. This day is celebrated to the love between Krishna and his sister Subhadra. On this day brothers visit their sisters houses and sisters pray for the well bing of their brothers.
How is Diwali Celebrated?
During Diwali, families buy new clothes to wear, buy gifts for each other and light lamps and set off fireworks. It's a festival of togetherness, sharing and caring.Families also make rangolis, they are traditional geometric designs that are painted outside and in door ways using colours and flowers. Torans and garlands and decorative wall hangings are draped and the whole house is lighted with clay lamps.
What foods are prepared at Diwali?
A variety of sweet, savory dishes and snacks are made before and during the five day periods. The food is offered to the deities and shared with family and friends.
Some recipes that you can prepare during Diwali are:
Indian Sweet Recipes
Mango, Almond and Coconut Ladoos
Kheer Indian Rice Pudding with Strawberry.
Savory Snacks
This year for Diwali, I have made Peda, Carrot Halwa, Semolina Halva and this Masala Mathri.
Mathri is a savoury spicy cracker that is deep fried. It can be flavoured with many different herbs and spices and it is eaten as a snack with tea.
What flour is used to make Mathri?
Maida which is commonly known as all purpose flour together with Besan chick pea flour are the main flours used in making this snack
What Shortening is used?
Butter gives the mathri a nice crispy flaky texture but it can be substituted with margarine or sunflower spread.
What flavours can you add?
You can make mathris with just the addition of salt, cumin seeds and black pepper. You can also make the spicy version as I have made in this post.
Can you bake the Mathris?
You can bake the mathris if you prefer in the oven, the taste will be slightly different but it will still be delicious.
What is the difference between fenugreek and kasuri methi?
Kasuri Methi is dried fenugreek and fenugreek is fresh meethi leaves .Can you use fresh fenugreek instead of the dried kasuri methi used in this recipe? Yes you can, there is a light variation in the final flavours neve the less it still tastes great.
This Masala Mathri originated in the state of Rajasthan and it is a very popular snack that is available in the market all over India. It is perfect served with tea and can be stored in an air tight container for 3-4 weeks. It travels well and makes a great snack for tiffin's too.
Do check the recipe below to see how to make this delicious snack.
Masala Mathri
Ingredients
- 200g Plain Flour
- 50g Gram Flour
- 30 g Butter
- 1 Tbsp Sunflower oil
- 3/4 Tsp Salt
- 1/2 Tsp Chilli Powder
- 1/2 Tsp Turmeric Powder
- 1 Tsp Green Chilli paste
- 1 Tsp Fresh Ginger Paste
- 1 Tbsp Sesame Seeds
- 3g or Small Hand full Kasuri Methi (dried fenugreek)
- 100 ml Water
- 500 ml sunflower Oil for deep frying
Instructions
- In a bowl add the plain flour and gram flour.
- Add salt, chilli powder, turmeric powder, green chilli paste, ginger paste, sesame seeds and kasuri methi.
- Add the butter and 1 Tbsp oil and rub it into the flour mixture.
- Add water a little at a time and make a semi hard dough. Depending on the flour you may not need to use all the water.
- Knead the dough for 3-4 minutes, after which cover with a tea towel and keep aside to rest for 15 minutes.
- After 15 minutes, knead the dough again and divide it in to 6 parts.
- Roll each part out onto a flat surface to a 3 mm thickness. Prick the rolled out dough evenly using a fork.
- Using either a square cookie cutter or round cutter, cut the mathris out and place them on a try, lay them separately and cover with a tea towel to stop them drying out.
- Repeat for all the dough by rolling and cutting all the mathris and keeping them under the tea towel.
- Heat the oil to medium, check the oil is ready by dropping a small piece of dough, if the dough starts to float up and there ae bubbles around it , the oil is ready.
- Turn the heat to low and gently drop in 10-12 mathris, increase the heat to medium once all the mathris are in the oil. Fry the mathris on a low to medium oil for 5-6 minutes, turning them gently in the oil with a slotted spoon.
- Once mathris are golden brown, remove them from the oil and transfer them on to a plate lined with kitchen paper for any extra oil to drain.
- Repeat process for remaining Mathris. The cooled Mathris can be stored in an air tight container for up to a month.
Notes:
*You must prick the mathris before frying to stop them puffing up.
*Fry the mathri on low/ medium oil otherwise they will not crisp up.
*Adjust the chilli powder to your taste.
*You can replace the dried kasuri methi with a handful of fresh finely chopped fenugreek
*Mathris can be baked in a pre heated oven at 180 C for 15-18 mins. To do this place the mathris on an oiled baking tray. Brush them with a little oil and place in oven, after 6-7 minutes flip them over and brush with oil. Remove them from oven when golden brown and transfer to a cooling tray.
Calories
26.57Fat (grams)
0.92Sat. Fat (grams)
0.37Carbs (grams)
3.82Fiber (grams)
0.23Net carbs
3.59Sugar (grams)
0.13Protein (grams)
0.68Sodium (milligrams)
41.84Cholesterol (grams)
1.38
