These crunchy and crispy nimkies and Achari mathris can be enjoyed over a cup of tea with family and friends. They come handy when guests drop-in at your place. Nimki and achari mathri is an awesome idea during every festivals .
Mathri is commonly made with maida (plain flour) but I prefer making with whole wheat flour as a healthy option. It is a good replacement for store bought biscuits.
This is one more experiment that went successfully.Mathris are eaten with a spicy mango or lemon pickle and are often served with tea.
This time I thought and mixed the achar with mathri ..and here the result came achari mathri .I loved it.
I love achar ,without achar my food is not complete, so I mixed my favorite-achar to the mathris. The spicy and tangy achari masala stuffing gives a nice little twist to it.
Prep time: 20 minutes
Total time: 60 minutes
500 grams atta
1 tablespoon salt
1 teaspoon ajwain (carom seeds)
100 ml oil
Oil for frying
Chat masala to sprinkle
2 tbsp masala from mango pickle (leave the pieces and use the masala from your mango pickle
- In a large bowl place, 500 grams atta,1 tablespoon salt,1 teaspoon ajwain (carom seeds) and 100 ml oil mix well with your fingertips.
- Now add water slowly and make a firm dough. Cover and keep for 15 minutes.
- Lightly knead again for a minute and divide into 2 or 3 portions, shape like balls.
- Roll one ball into a large roti, 1/4” thick. Cut into thin stripes for nimki.
- Heat oil in a pan, and fry them on medium to low heat by turning often.
- Fry till crisp and golden brown.
- Drain on an absorbent paper to remove excess oil.
- Sprinkle chat masala.
- Make all similarly.
FOR ACHARI MATHRI :
- Now take one ball and roll it like a chapati into a flat disc of 8-9 inches.put achar masala on it. Spread the masala evenly and start folding it into a roll. Stick the corners with the help of little water.
- Cut the roll into pieces of 1/2 inch and keep them on a plate.press lightly for flatten.Prepare the other rolls in the same manner and cut them into pieces.
- Heat oil in a pan and put the mathris into it. Put as many as you can in one go. Fry the Mathris on the medium or low flame until they turn brown. Now take them out on a plate and fry rest of the pieces in the same manner.
- Cool and store in an airtight container, they will last for 20 to 25 days.
You can use half maida, half atta for the mathris.
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