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ACHARI MATHI / MATHRI WITH ACHARI TASTE
Mathi or mathri is a flaky crispy savory snack that is particularly made in Northern states of India . Usually we make lightly spiced mathi relished with achar or aloo sabji or just plain mathi with a cup of tea . But this recipe of mine is spiced with achar masala and can be eaten as it is and this is best for travelling .Usually cool winter evenings makes us crave for these crackling achari mathi with a hot ginger tea .We make mathis at any time of the year as they are filling and tasty munching snacks . In achari mathi salt is mixed very little or you can skip salt as achar has salt and spices.
COOKING TIME 30 minutes Category snack
INGREDIENTS
Maida 2 cups
suji 1/4 cup
oil 1/2 cup
aam ka achar 1 tbs mixed in mixie
METHOD/HOW TO TO MAKE ACHARI MATHI
- Make a paste of aam ka achar in mixie or with a hand mixer .
- Mix 2 cups maida and 1/4 cup suji .
- Add 1/2 cup oil . Add very little salt or no salt as achar has salt .
- Mix 1tbs achar masala in it .
- Mix every thing well for 5 minutes .
- The flour becomes like bread crumbs .
- Add water slowly to make dough . Dough should be meduim hard .
- Keep aside dough for 15 -20 minutes .
- After 15 minutes , knead the dough again .
- Make 3 parts of the dough .
- With each part take out very small portions of the dough and make them into round balls .
- Roll each small rounds .
- Prick them with a fork so that they do nor puff up.
- Heat oil in the kadai .
- Put 8-10 rounds in the oil and fry on low meduim . The oil should not be very hot .
- It takes 7-8 minutes to fry and to become golden brown .
- Take out on paper napkin or a newspaper .
ENJOY TASTY CRISPY ACHARI MATHI
STEP BY STEP OF MAKING ACHARI MATHI
- Take 2 tbs of aam ka achar and make paste in a mixie or in a hand mixer.
- In a big pan put 2 cups of maida and 1/4 cup of suji .
- Add 1/2 cup oil in it .
- Add 1tbs of achar paste [ You can add 1.5 tbs achar masal paste as per taste ]
- Add pinch of salt or no salt as achar has salt .
- Mix every thing very well for 5 minutes so that it becomes little crumbly .
- Add water slowly to make dough neither hard nor soft .
- Keep aside for 15- 20 minutes .
- After 20 minutes , knead again with little oil in hand .
- Make 3 parts of the dough and roll 1 part with both the hands into thin long round .
- Break very small pieces with this longicular dough . Make small rounds with these pieces .
- Do the same with rest of the dough .
- Roll each rounds into small discs and prick them with a fork .
- Heat oil in a kadai and when it is meduim hot , put 8-10 round discs in the oil .
- Fry on low meduim till crisp . It takes 7-8 minutes to fry .
- Take out on a paper napkin or a news paper .
- Cool them and store them in a jar . They remain fresh for more than 15 days .
- Enjoy achari mathi anytime of the day with a cup of tea .
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