Crispy Masala Mathri, Mathri filled with Achar, Achari Kachori, Achar Wali Matthi, Aachari Matthi, Achari Nimki Recipe,
Ingredients:
Refined flour - 2 cups (250 gms)
Fenugreek powder - ¼ tsp
Yellow mustard powder - ½ tsp
Fennel powder - 1 Tsp
Coriander powder - 1 Tsp
Ginger paste - ½ tsp
Cumin powder - ½ tsp
Asafoetida - ½ pinch
Salt - 1.5 Tsp
Dry mango powder - 1.5 Tsp
Black peppers powder - ¼ tsp
Red chilli powder - ½ tsp
Turmeric powder - ¼ tsp
Camon seeds - less than ¼ tsp
Oil - 2 tbsp (for roasting the spices)
Lemon juice - 2
Mustard oil - ¼ cup
Chickpea flour - ½ cup
Refined oil - for frying
How to make achari matri:
For the dough
1- Take 2 cup of refined flour in a bowl, 1/2 tbsp of salt in it, less than the 1/4th tbsp of carom seeds, 1/4th cup of oil and mix all the ingredients properly.
2- Prepare the tight dough by adding 1/2 cup of water.
3- Cover and keep it aside for 15-20 minutes to set the dough.
4- In the meantime prepare the achari masala for achari-matari
For the masala:
1- Pre-heat the pan to make achari masala.
2- Add 1 tbsp of the mustard oil and heat for a while.
3- Add 1/2 pinch of Asafoetida in it, 1/2 tbsp of cumin powder, 1/4th tbsp of turmeric powder, 1/4th tbsp of fenugreek powder, 1/2 tbsp of ginger paste and slightly roast them.
4- Keep the flame on low.
5- Add 1 tbsp of coriander powder, 1 tbsp of fennel seeds, 1/2 tbsp of yellow mustard powder, 1/4th tbsp of black pepper powder, 1/2 tbsp of red chilli powder and roast them proerly.
6- Add 1 tbsp of salt and mix all the masalas properly. Roast and mix the masalas for 1 minute.
7- Masalas are ready. Place them in a plate.
8- Add 2 tbsp chickpea flour in the masalas, 1 tbsp of mustard oil in the pan.
9- Roast the chickpea flour in the oil until its colour changes.
10- Spread the chickpea flour over this masala.
11- Add 2 tbsp of lime juice in it and mix it properly with the masalas.
12- The achari masala is ready.
For the matri:
1- Knead it little to make it soft after 20 minutes.
2- Divide the dough into small pieces. Take 1 portion of the dough and make the round ball of it.
3- Flatten it to the diameter of 2-2.5 inches.
4- Add 1/2 tbsp of masala on it and pick the dough from all the edges.
5- Pick the dough from all the edges and close the struffing.
6- Flatten it using the rolling-pin with less pressure.
7- Design the matari from the corners to give it a better appearance.
8- Prick the matari from both the sides using the fork.
9- Put some dough in the oil for frying. The oil is hot as a dough is fried properly.
10- Add matari in the wok according to its capacity on the low-medium flame.
11- Mataris are floating on the surface the, flip it.
12- Flip and fry the mataris from both the side until they are golden brown in colour.
13- We will remove the mataris as they are properly golden brown.
14- All the matari are fried and it took 15 minutes to fry one round of matri.
Serving:
1- Keep them in an airtight container once they cool down.
2- You can consume them for the 2 months.
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21 сен 2024
