Achari Mathri Recipe | Khasta Achari Mathri
You can make achari matri anytime and enjoy its lip smacking taste.
Ingredients of achari matri
- 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 the achari matri
For the dough
Take 2 cups 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.
Knead the tight dough by adding 1/2 cup of water. Cover and keep it aside for 15-20 minutes to set the dough. In the meantime prepare the achari masala for achari-matri.
For the masala
Pre-heat the pan to make achari masala. Add 1 tbsp of the mustard oil and heat for a while.
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.
Keep the flame on low. 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 properly. Add 1 tbsp of salt and mix all the masalas properly. Roast and mix the masalas for 1 minute.
Masalas are ready. Place them in a plate. Add 2 tbsp chickpea flour in the masalas, 1 tbsp of mustard oil in the pan. Roast the chickpea flour in the oil until its colour changes.
Spread the chickpea flour over this masala. Add 2 tbsp of lime juice in it and mix it properly with the masalas. The achari masala is ready.
For the matri
Knead it little to make it soft after 20 minutes. Divide the dough into small pieces. Take 1 portion of the dough and make the round ball of it. Flatten it to the diameter of 2-2.5 inches.
Add 1/2 tbsp of masala on it and pick the dough from all the edges. Pick the dough from all the edges and close the stuffing. Flatten it using the rolling-pin with less pressure.
Design the matari from the corners to give it a better appearance. Prick the matari from both the sides using the fork. Put some dough in the oil for frying. The oil is hot as the dough is fried properly.
Add matari in the wok according to its capacity on the low-medium flame. Mataris are floating on the surface, flip it. Flip and fry the mataris from both the side until they are golden brown in colour. We will remove the mataris as they are properly golden brown. All the matari are fried and it took 15 minutes to fry one round of matri.
Keep them in an airtight container once they cool down. You can consume them for the 2 months.
Prepare the stiff dough as it will make the matris crispy.
You can add the ginger paste instead of ginger powder.
You can use the pulp of imli rather than the mango powder.
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