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.
Khakhra is a crispy savoury snack from Gujarati cuisine. Methi Khakhra is tasty and aromatic.
I love Gujarati food. The snacks that they make are varied and yummy. Khakhra, fafda, dhokla and kachori are some of their popular ones. Khakhra are made of various kinds. They can be used as a snack or for breakfast.They can be stored for a long time and ideal to carry during travelling.
The affair with khakhra started long back at home. Children loved these when they were young and I always had a stack of these in my pantry. Methi ,Jeera, Masala, Garlic, so many varieties were available in the bakery.
As we planned to make Gujarati dishes, I thought of trying my hand at Khakhra. Yes, they did turn out good and glad that I ventured into this one. Presenting to you all Gujarati’s popular snack Methi Khakhra today.
methi khakra
Methi Khakhra
Recipe Type: Snacks
Cuisine: Gujarati
Author: Jayashree @ evergreendishes
Prep time:
Cook time:
Total time:
Serves: 8
Crispy and spicy, these snacks can be binged anytime.
Ingredients
Wheat flour 1cup
gram flour 1tsp
kasuri methi 2tsp
chilli powder 1/2 tsp
amchur powder 1/2 tsp
turmeric powder 1/4tsp
asafoetida 1/4tsp
salt to taste
oil 1 tsp +extra
water for kneading
Instructions
To make the dough:
Take a bowl and add the wheat flour.
Add all the dry ingredients. Mix well.
Put one teaspoon of oil and mix in the flour.
Add little water and knead to a firm dough.
Keep it aside for ten minutes.
To make the khakhras:
Take a small ball of the dough and roll it into a thin circle.
Heat a skillet.
Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
Remove and keep aside
Notes
You can do various varieties here. Palak Khakhra, garlic Khakhra, Coriander Khakhra, Jeera Khakhra and Punjabi Khakhra are the popular ones.
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dry ingredients
Put the dry ingredients in a bowl and mix them thoroughly. Wheat flour, gram flour, amchur powder, kasuri methi, chilli powder, turmeric powder and asafoetida
kneading the dough
Add a teaspoon of oil and mix it. Put little water and knead to a dough.
dough
Dough is ready. The dough should be firm. Keep it aside for ten minutes.
dough balls
Make small balls of the dough.
dough rolled into circle
Take a ball and roll it into a thin circle. Khakras should be made as thin as possible.
roast on a skillet
Heat a skillet, put it on it, when air pockets are seen, flip it over, and then drizzle some oil and press with a potato masher
press it with a potato masher
Press the edges and flip it once or twice. They need to be crisp, not soft.
Take a small ball of the dough and roll it into a thin circle.
Heat a skillet.
Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
Remove and keep aside
Notes
You can do various varieties here. Palak Khakhra, garlic Khakhra, Coriander Khakhra, Jeera Khakhra and Punjabi Khakhra are the popular ones.
If you ever make Methi Khakhra recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!
Puffed rice balls , sweet and crunchy are tasty snacks to binge on. Popular doing festive times as offerings to the lord, it hails from the state of Gujarat . (more…)
Dates Burfi is a delectable fudge ideal for all occasions. Be it a get-together or a family function, this sweet is ideal and loved by all. Moreover, a guilt-free treat for all the sweet lovers.
I am extremely happy and its one of those cherished moments , my blog www.evergreendishes.com has turned two today. A journey I embarked after much thought, the hit of the button and the message read “Congrats for choosing us !” from the hosting service, was a shock for a moment, if I could ever do such a thing and soon things paved way. Well , since then the journey has been a wonderful experience. I am thankful to one and all for the support. And as a token of appreciation and celebration I bring to you the decadent Dates Burfi.
Dates are a good source of dietary fibre, antioxidants and essential minerals as potassium and manganese. The American Diabetic Society suggests that eating food rich in anti oxidants may help prevent cancer, diabetes ,heart disease and even Alzeihmer’s. Further, another study states that fibre rich diet is found to help reduce obesity, stroke, heart disease and hypertension.
The addition of nuts gives taste along with the benefits of proteins and minerals. Dates Burfi are one of the major attractions that we see in the sweets stall. They are called by different names as Dates Roll or dry fruit burfi. Sugar is not needed here in the preparation, thus it can be easily consumed by all. Thus it can be given to all but moderation is the key.
A sweet for all for any occassion. Dates Burfi or Dry fruit burfi is tasty and ideal for any celebrations.
Cut the dates in small pieces. I have used seedless dates.
Chop the dry fruits into small pieces.
Dry roast them separately till crisp on low flame.
Dry roast the poppy seeds on low flame until it is crunchy.
Grind the dates in a grinder.
Heat a pan and add ghee to it. Put the ground paste to it. Saute it for a few minutes. Then add the roasted dry fruits and mix well. Remove from fire and keep aside for a while.
Grease your hands and roll it into cylindrical shape.
Roll it in the roasted poppy seeds and keep in the refrigerator for two hours.
Cut into small circular burfis.
Take a tip:
You can use walnuts too. Adjust the amount of nuts to your liking.[br]Chilling time is not included here.
Cut the dates into small pieces. I have used seedless ones.
Cut the dry fruits into small pieces and keep each of them seperately.
Blend the dates to a puree.
Roast each dry fruit separately until crisp.
Dry roast the poppy seeds until they are crunchy.
Take oil in a pan and put the dates pulp. Saute it for sometime.
Then, add the roasted dry fruits, heat for a few seconds and remove it.
Make cylindrical shaped fudges and roll them the roasted poppy seed.
Keep it in the refrigerator for half an hour.
Cut into round discs.
If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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Roasted murmura is a light and dry snack ideal to store at home. It is liked by children as well as adults.
Roasted murmura and rice flakes are commonly found in most homes of South India. They are ideal as a light snack with tea in the evenings and stay good for a long time.
Murmura is commonly called as puffed rice in English. Other names of murmura are mandalu , churmuri, mandakki, mamra, kurmura, mudi
Growing up, we always had it at home. Now, I too prepare either one of them to have as a light snack when children are hungry. Advantages of having roasted murmura at home
easy to binge
liked by adults and kids
good to have a few snacks ready on the shelf
it is low in calorie
light on stomach
Roasted Murmura Recipe:
Ingredients :
1/2 kg murmura
1 bowl peanuts
1/2 bowl split dalia
1/2 teaspoon cumin
1 teaspoon cumin powder
salt to taste
1 tablespoon oil
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
a pinch of asafoetida
a few curry leaves
Method :
Take a kadai, add oil and make the seasoning. Add cumin, asafoetida, turmeric powder and then put in groundnuts. Allow to cook them for two minutes, then add split dalia. Add curry leaves and cumin powder. After a few seconds, add chilli powder and salt, mix well and switch of the gas. Add the murmura and mix well. Heat it for sometime. This make it crisper. When cool, store in an airtight container.
Take a tip:
Murmura should be crisp.
Adjust the quantity of chilli powder.
Roast the peanuts for a few seconds, they should be crunchy.
Adding curry leaves gives a good taste to it.
Do not skip adding asafoetida.
About the event:
This is an old post which I have redone with better pictures and text. Sending this to Foodies_Redoing Old Post39, a fortnightly event where we work on an old post that we wish. With time, our writing and photography has improved a bit, so giving a better look to the old blog posts.
Evergreendishesdev
Roasted Murmura
Roasted murmura is a handy snack to store at home. When kids are hungry, a ready to eat snack.
Take oil in a kadai, heat it, add cumin, asafoetida and turmeric powder. As it splutters, put the groundnuts and let it cook for sometime.
Then add split dalia. Put cumin powder and curry leaves. Put salt, chilli powder and give a stir. Remove from heat.
Mix the murmura in it. Now, heat it on a low flame for sometime to give crispiness.
When cool, store in an air tight container.
Notes
Adjust the quantity if chilli powder.
Roast the peanuts for a few seconds, they should be crunchy.
Adding curry leaves gives a good taste to it.
Do not skip adding asafoetida.
Pin it for later:
roasted murmura.
If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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Besan ladoo is a popular dry snack prepared during festivals and ceremonies in South India. It is delicious and melt in the mouth.
During ceremonies, it is customary to make it along with chakli, they are stored in large containers to serve the guests and other invitees. Besan ladoo has long shelf life. It is ideal to serve along with upma or a snack which can be binged anytime of the day.
Take a thick bottom pan and add some ghee to it. Add besan to it and saute it on a low flame. The colour should change to brown. After sauting for a while, add more ghee and cashews to it. Do not add cashews in the beginning, they will get burnt. Once it is done, put it in a wide plate and let cool.
Add sugar and cardamom powder to it. Mix well. Rub it with palm to make a smooth pliable dough. This is the essence of the recipe. Shape them into ladoos and store them in a container. Besan ladoos can be kept for a month. This is gluten free snack.
Take a tip: The castor sugar should be fine powder. Otherwise, you will feel the pinch of it while eating.
Evergreendishesdev
Besan Ladoo
Besan ladoo is a popular dry snack made during ceremonies in South India.
Take some ghee in a pan, add the besan and roast it well. Keep roasting, after some time, add the cashew pieces. A little later, put the raisins. Keep roasting, add a little more ghee, you should get a good aroma and the colour of the gram flour should be dark brown.
Mix sugar and cardamom powder to it and keep it aside.
Once it cools, knead the mixture well. Make balls of it and store in an airtight container.
Notes
Use fine castor sugar.
Roasting of the besan must be done properly to get perfect ladoos.
besan ladoo
This recipe was first published in 2015, now I have redone it with better pictures and more fresh content. Old posts are lost as so many new blog posts are published each day. I have joined a group and we are Foodies_ Redoing Old Post giving a new look to our old posts.
If you have liked this post, do leave a comment. Do try this recipe during the weekend, take a picture and share it with us by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram. I will share it further.
Ompudi or besan sev is a popular snack which is cherished by all. It is ideal to store in the jar as a dry snack. It is commonly made during festivities in South India.
Over the years, I have realised few things about this recipe. This is the easiest one to make of all the dry snacks. It requires lesser efforts and the ingredients are easily available anytime at home. Moreover, it does not absorb much oil. It pairs well with south indian dishes such as poha and upma.
Ingredients :
Measurement used: 1cup =250ml
gram flour 2 cups
rice flour 2tbsp
ajwain powder 2tsp
salt to taste
chilli powder 2tsp
turmeric powder 1/4 tsp
asafoetida a pinch
water for kneading
oil for frying
Equipments :
kadai, ladle, serving plate, chakli press with medium hole nozzle, absorbent paper, air tight container
Method :
Take the flour in a wide bowl. Add chilli powder,salt, turmeric powder,asafoetida , chilli powder and mix well. Heat the oil in a kadai. As it heats, put two table spoon of oil to this and knead it with adequate quantity of water to a stiff dough.
Grease some oil to the press. The nozzles can be changed, use the one with medium size hole for this recipe.
Take a ball of the dough, put it into it and slowly press it into the oil in circular.
Deep fry by spreading some oil over it . After sometime, turn it to other side.
Once it is brown in colour, remove it on an absorbent paper.
When cool, store in an air tight container.
besan sev /ompudi
Pin it for later:
Besan Sev / Ompudi
This was one of the first few recipes that I had published and now I have redone it with better pictures. Sending this to Foodies_Redoing Old Post 9, a Facebook group which I am part of, we redo one post every fortnight.
If you have liked this post, do leave a comment and share it further. You can even pin it on Pinterest for further reference.
If you ever try making this, do take a picture and share it with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.
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Today is Krishna Janmashtmi, the birthday of Lord Shri Krishna, the creator and supreme personality. All praise to the Lord, who has been so merciful and greatful to us.
This day is usually celebrated by fasting, preprations of sweets and savoury followed by some snack. Here is an instant chakli that one can make quite easily..
Chakli, is a fried savoury, which is usually made by a pre made flour at home. Thus, it involves a week long preparation.These edible snacks are crunchy munchy and can be stored for a fortnight ( if they remain ! ) .
With the festival tomorrow, here is a quick version that is made.
Instant Chakli
instant chakli
Ingredients:
2 cup rice flour
1/2 cup gram flour
1/2 tbsp poppy seeds
salt
2 tsp chilly powder
asafoetida a little
2 tsp butter
1 tsp ghee
water
oil for frying
Method :
Take the gram flour in a pan and saute it in ghee till light brown. Keep aside.
Take a bowl and add the rice flour. To it add salt,chilly powder,poppy seeds, butter and asafoetida.
Add the gram flour and mix all together by rubbing well.
Add little water and mix them together to a dough. The dough should be firm.
Heat oil in a kadai.
Take a mould. grease it with some oil.
Take a ball of the dough, put it into it and once the oil is heated, slowly press it in circular motion.
Make a few spherical ones and allow them to turn slightly brown.
Turn aside with the ladle and once done, put them on a tissue paper.
When cool ,put them in a container.
Instant chakli are ready to serve, its so good you will keep longing for more.
Instant Chakli
Chakli is a savoury snack from South India. Make this instant version for the festival
Take the gram flour in a pan and saute it in ghee till light brown. Keep aside.
Take a bowl and add the rice flour. To it add salt,chilly powder,poppy seeds, butter and asafoetida.
Add the gram flour and mix all together by rubbing well.
Add little water and mix them together to a dough. The dough should be firm.
Heat oil in a kadai.
Take a mould. grease it with some oil.
Take a ball of the dough, put it into it and once the oil is heated, slowly press it in circular motion.
Make a few spherical ones and allow them to turn slightly brown.
Turn aside with the ladle and once done, put them on a tissue paper.
When cool ,put them in a container.
Instant chakli are ready to serve, its so good you will keep longing for more.
Wishing you all a Happy Janmasthami !
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With kids at home, it is usual to have many dry snacks such as chakli and kodbole on the shelves. These are loved by children.The fast and mechanical life has brought a stand still to some of the routine work made by older generation.Very often, we buy from stores , but it is always good if we can make it at home. Nothing is more healthier !
June 21 is Father’s Day. A day we need to dedicate to the most important man who help us in bringing up.Mother’s have always played an important role in our lives. We love their cooking and the way they handle the situations, they are the one to whom we share all our joys and sorrows, they seem to be our best friends. But unknowingly we take the man who supports us all for granted. The unconditional love to his children, constantly bringing in new stuff at home and one who never bothers to spend on himself, a special place he holds in the heart of the members of the family. Today, on this ” Fathers Day Special ” of GKT I attribute this post to my dad. (more…)
Dates Burfi
