Rava Matthi & Aloo Rassa Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine semolina, wheat flour, ghee, salt, red chili powder, carom seeds, and water. Knead into a firm dough.
• STEP 2.Divide the dough into small portions and roll them into thin discs.
• STEP 3.Heat oil in a deep pan and fry the rolled discs until golden brown and crispy. Drain excess oil on a paper towel.
• STEP 4.For the Aloo Rassa, heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add boiled and mashed potatoes, along with water. Cook for a few minutes until the curry thickens.
• STEP 7.Garnish with chopped coriander leaves and serve hot with the crispy Rava Matthi.
• STEP 8.Cooking Tips: Make sure to roll the Rava Matthi discs thin for a crispy texture. Adjust the spice levels in the Aloo Rassa according to your preference. Serve the Aloo Rassa with steamed rice or roti for a complete meal.
• STEP 9.Storage and Serving: Store the leftover Rava Matthi in an airtight container to maintain its crispiness. Reheat the Aloo Rassa before serving. Serve the Rava Matthi and Aloo Rassa as a snack or as a main course dish.

Cooking Tips

• Make sure to roll the Rava Matthi discs thin for a crispy texture.
• Adjust the spice levels in the Aloo Rassa according to your preference.

Storage and Serving

• Store the leftover Rava Matthi in an airtight container to maintain its crispiness.
• Reheat the Aloo Rassa before serving.
• Serve the Rava Matthi and Aloo Rassa as a snack or as a main course dish.