Last week my neighbour gave me 4 big mangoes straight from her garden. I was ecstatic and was wondered how I can make the most of them. They were placed like a piece of art on my table for a few days. I allowed them to become semi-ripe and made good use of one mango in making these matris.
Few days ago I saw this recipe on TV where they were making little mango dumplings in a curd gravy. I tweaked the recipe to make these matris (in North India Matri refers to a kind of Biscuit made from a well-seasoned dough of wheat flour. Its usually deep fried and crunchy)
I tried my hand at this mango matri and was happy with the final taste. I actually baked the matris initially as that way they can be preserved for a few days. Whenever you want to eat them just deep fry in hot oil.
Please try finding a raw mango thats neither completely raw nor completely ripe. To make these matris a filling breakfast roll out the dough (poori-size) and deep fry. This is my entry to WBB#22, May Mango Madness hosted by Escapades.
- 1 Semi-raw mango
- 3 tablespoons Gram Flour / Besan
- 1/2 cup Curds
- 1 teaspoon Chilly Powder
- 1/4 teaspoon Carom Seeds
- Pinch of Kasuri Methi
- Roast mango directly on the flame. Remove peel and mash into a pulp.
- To this add gram flour, carom seeds, chilly powder, salt, kasuri methi and hing. Make a paste by mixing in curds.
- Heat oil in a pan and fry this paste, stirring continuously till it becomes a lump and leaves the sides of the pan.
- Flatten this mixture on a greased surface with a rolling pin.
- Cut into desired shape and deep fry till golden brown.
- You can even bake them at 200 Deg for 15 mins. The time of bake however depends on how thin you make the matri. Do monitor and pull them out once they appear brown and crispy.
- Please Spread out the besan Dough on greased surface while its hot else you will not be able to get a thin layer of cookies.
- If your mango is too raw then use only half of it and add some sugar to the besan mix in Step (2).