Bharatpur City in India is known as the capital of khachori due to its traditional cuisine

If you are planning a trip to a place completely devoid of traffic noise, crowds of cars, and honking sounds, the hill resort of Matharethan in the state of Maharashtra could be the perfect choice. Located amidst the Sahyadri hills, this picturesque resort attracts visitors not only for its natural beauty but also because motorized transport is prohibited here.

Upon arriving in Matharethan, travelers must move on foot, by horse, or in manually pulled carts. It is precisely because of this that the atmosphere here feels very calm and tranquil. The red dirt roads, dense forests, old buildings from the British Empire era, and magnificent mountain views make a trip to Matharethan unforgettable.

The most preferred way to explore the sights of Matharethan is by walking. Numerous beautiful trails run through the territory, passing through forest areas. Most of the main viewpoints are located several kilometers from the central market. For comfortable travel, it is recommended to wear comfortable shoes and bring water.

For those who do not wish to walk much, horseback riding is available. Horses have long been a traditional means of transport in Matharethan. Additionally, there are hand-pulled carts available, which is a convenient option for the elderly or those who have difficulty with long walks.

Another wonderful way to reach Matharethan is by taking a small train ride. This miniature train runs between Aman Lodge and Matharethan itself, passing through green landscapes and mountain routes. Although the journey itself takes only about twenty minutes, the experience remains quite special.

The history of the Matharethan railway is quite old: it was built in 1907 to facilitate access to the hill resort from Narel. Today, this train is an integral part of Matharethan's identity.

To begin the journey to Matharethan, one can take a train to Narel. Narel is located on the Mumbai-Pune railway line and serves as the starting point for further travel to Matharethan.

If you are traveling by car, you can drive or take a taxi to Dasturi Point. However, beyond this point, entry of private vehicles is forbidden. Dasturi Point is approximately 2.5 kilometers from Matharethan, from where you can continue your journey on foot, by horse, or in handcarts.

The best time to visit Matharethan is from October to May, when the weather is considered pleasant and walks proceed without much difficulty. Nevertheless, during the monsoon season, from June to September, the beauty of Matharethan reveals itself in a completely different way. During this time, the mountains are covered in greenery, waterfalls appear, and the air is filled with mist. However, it should be noted that during the rainy season, the roads can be slippery, and heavy rainfall can cause problems on some routes.

Do you want to try something new and crispy during the monsoon season with hot tea? Then prepare the famous Tamalapaku Pakodas from South India. These snacks are made with a perfect coating of lentil flour, rice flour, and spices; they turn out crispy on the outside and very tasty inside. Preparing this dish is quite simple, and it can be made at home.

During the monsoon season, enjoying pakodas has a special charm, especially when there is a drizzle and hot snacks are served with tea. Although you are likely familiar with potato, onion, and cauliflower pakodas, you may never have tried pakodas made from mangosteen leaves. Despite seeming unusual, Tamalapaku Pakoda, prepared in South India, is known for its unique flavor.

This snack, crispy on the outside and spicy on the inside, pairs perfectly with tea. Mangosteen leaves are sometimes called Tamalapaku, and it is thanks to this leaf that the light aroma and taste of the spices distinguish these pakodas from ordinary ones. The advantage is that they are easy to make using common ingredients found at home. A simple recipe is presented below.

First, the mangosteen leaves should be thoroughly washed and wiped dry with a clean cloth. Then, the stems of the leaves need to be cut off and separated.

In a large bowl, mix the lentil flour and rice flour. Add cumin seeds, asafoetida, red chili powder, turmeric, salt, finely chopped green chili, and ginger, and mix well. Then, gradually add water to prepare a thick batter. It is important that the batter is not too runny, otherwise, it will not coat the mangosteen leaf properly.

To make the pakodas crispier, be sure to use rice flour. Heat oil in a pan. When the oil is well heated, take one mangosteen leaf, dip it completely in the lentil mixture, and wrap it all around. Carefully drop it into the hot oil. Repeat the process with the remaining leaves, coating them in the batter and placing them in the oil. Fry the pakodas over medium heat until golden and crispy. Frying over too high heat can quickly brown the outer shell while the inside does not become sufficiently crispy.

Place the finished pakodas on paper towels to remove excess oil. Serve the hot mangosteen leaf pakodas with green, ginger, or tomato chutney.

To make the pakodas crispier, be sure to add rice flour to the batter. Additionally, maintain a medium oil temperature and do not fry too many pakodas at once. This ensures even cooking and a long-lasting crispy texture.