Achaari Mathri – Hi friends, how was your Holi? Hope you had great fun and made lots of sweets and snacks for your family. So did I. But sadly I was not able to share the recipes with you as my computer refused to cooperate. Anyways thought I will share with you this Achaari Mathri recipe which I made on Holi.
I was discussing Holi sweets and snacks with my friend, Priyanka when she told me about these special Mathris she makes with mango pickle masala. I loved the idea as they will be perfect while traveling and you will not have to carry pickle separately as we have to do with regular Mathri. It can get messy sometimes especially if oil leaks.
My family also loved the Mathris and it goes without saying that while traveling they will be my first choice.
How to make Achaari Mathri
Preparation time: 10 minutes
Cooking time: 30 minutes
Makes around 40-50 mathris depending on size
1 cup plain flour
1 cup wheat flour
2 tbsp semolina/suji
around 3 tbsp oil
salt to taste ( add a little less salt than usual as achaar masala also has some salt)
2 tbsp masala from mango pickle (leave the pieces and use the masala from your mango pickle)
¼ tsp carom seeds
Water for making dough
Oil for deep frying
To make Achaari Mathri
Mix the flour, suji, and wheat flour. Add salt to it. Now make a well in the center and add the oil. Rub the flour between your palms and mix thoroughly. When pressed in the palm it should be able to hold its position otherwise you can add more oil. Add carom seeds and achaar masala and mix thoroughly.
Add a little water and start kneading the dough. Start adding the water slowly not all of it at once. You might need only ½ or ¾ cup of water only. The dough should be tight like that of pooris.
Make small balls and roll out the mathris on a flat surface. Prick with a knife or fork.
Deep fry 5-7 mathris at a time in the oil till golden. Drain on a paper.
After the mathris cooldown, store them in an airtight container.