As some of you may already know, this past Monday, March 13 marked this years Holi Festival of Colours.
Holi is celebrated every year in the Hindu calendar and marks the Vernal Equinox, in other words, Spring. The Festival of Colours has become a global festival with revellers caking each other from head to toe in powdered paint and taking joy in each other’s multi-coloured appearance. It’s perhaps one of the most democratic festivals on the planet as formality is stripped away and regardless of creed or status everyone is regarded as fair game. But it’s not just the celebration of Spring and waving goodbye to Winter coats it’s also a fabulous celebration of food and sweet treats.
In celebration of this festival, we were offered the opportunity to create these delicious Indian dishes ourselves, with the perfect combination, Kingfisher beer. We had also received our very own Holi paint within our package, but from what I believe we won’t be celebrating Holi Festival until it’s a bit more sunnier over here on July 29 – so I’m sure we’ll be making much more use of it then.
Want to know how we made them? Keep reading…
– 250g wholemeal flour
– 250g plain flour
– 1⁄4 tsp baking powder
– Salt to taste
– 1 tsp carom seeds
– 1 tsp crushed black pepper
– 1 tsp cumin seeds
– 2 tbs ghee or unsalted butter
– 150ml water
– 100ml veg oil
Sieve the flours, baking powder, large pinch of salt together and add the carom and cumin seeds and black pepper together. Now add the ghee/butter and water and knead the flour into a firm dough…it shouldn’t be slack or too soft. Tear off plum sized pieces and roll into a ball, then gently flatten them with the ball of your palm and shape them into ½ cm thickness for an organic feel and texture. Alternatively using a floured rolling pin and floured surface, roll out the dough to a ½ cm thickness and use a round biscuit cutter. Using a deep skillet or frying pan heat the oil over a medium heat and fry the mathri until gently tanned. Drain on kitchen paper and serve with a sharp and tangy chutney such as mango.
Although I don’t think we did this recipe justice, as we believed we’ve made them a little bit thicken than asked for, but we plan on re-creating them again in the near future.
We also have yet to make a dessert, Thandai, look out for it on our social media!
Disclaimer: we were sent the recipes and Kingfisher beers, but as always, all photos, views and opinions are our own