STUFFED MATHRI / MASALA MATHRI

Masala mathri recipe is a twist to the traditional mathri. This masala mathri has besan stuffing and it is one of the delicious spicy Indian crackers that I’ve tried in the recent days.
I have learned this recipe from my sister-in-law, she makes it every Diwali. My children love it. She called it Bishnoti .

Mathri is a spiced Indian cracker and this masala mathri is a stuffed version of it. Mathri is made for special occasions like marriages or festivals like Karwa Chauth, Diwali, Holi etc.
picsart_09-20-091066295942673065786.jpg

Ingredients for: Dough
• 1 cup all-purpose flour (maida)
• 1/4 cup oil
• salt as per your taste
• 1 tsp carom seeds (ajwain)
• water as required

Ingredients for: Stuffing
• 1 tsp oil
• 1 pinch asafetida (hing)
• salt to taste
• 1 tsp fennel seeds (saunf)
• 1 tsp dry fenugreek leaves (kasuri methi)
• 1/2 cup gram flour (besan)
• 1/4 tsp red chilli powder
• water as required
Oil for frying

Instructions for : Dough
1. Take 1 cup all-purpose flour (maida) in a parat (or big bowl) and sprinkle 1 tsp carom seeds (ajwain) and salt to taste.
2. Add 1/4 cup oil.
3. Mix well.
4. If you take a portion and bind it, it will hold the shape; it means oil (moyan) is sufficient.picsart_09-25-075477593080722929355.jpg
5. Gradually add water.
6. And knead the semi-stiff dough. Cover and leave it for 15-20 minutes.
7. After 20 minutes knead it again.
8. Divide into portions and make small balls and flatten them.
picsart_09-25-076006862617523258834.jpg

Instructions for: Stuffing
1. Heat 1 tsp oil.
2. Add 1 pinch asafetida (Hing)
3. Add 1 tsp fennel seeds (saunf) and 1 tsp dry fenugreek leaves (kasuri methi
4. Stir and sauté for 30 seconds
5. Now add 1/2 cup gram flour (besan)
6. Add 1/4 tsp red chilli powder and salt to taste. Roast till gram flour is cooked and aromatic.picsart_09-25-075732782277701300307.jpg
7. Let it cool down
8. Add water and knead the dough for mathri stuffing
9. Knead semi-stiff dough
10. Divide dough into portions and shape into balls almost 1/2 the size of mathri balls prepared earlierpicsart_09-25-076548596660513184297.jpg

Instructions for:  Stuffing Mathri
1. Roll mathri dough. Keep it thick.
2. Place a stuffing ball in the centre
3. Seal it properly
4. Flatten it
5. Again roll with a rolling pin
6. Poke mathri with fork/knife from both the sides
7. Put Mathri in warm oil
8. Deep fry mathri on low to medium flame
9. Till golden brown
10. Stuffed Mathri is ready, enjoy it with a cup of masala tea

NOTES:

  • Don’t be in a hurry while deep frying. Cook in low flame with patience, flip over and cook on low flame till golden brown. This is the key to get perfect crispy flaky mathris.
  • If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside.
  • Do not overcrowd while frying, just 2-3 will be ok, depends on your Kadai size too.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️
Advertisements

KHEER MOTICHOOR TRICOLOUR DESSERT

Shot glass dessert making is super fun, in fact, it has become my signature dish.
Today’s shot glass dessert recipe is a fusion of sweet dishes to honour the Indian flag. This Tiranga Dessert contains 3 layers of different colours of the Indian flag. It is a mix of Thick kheer (Rice pudding ) and Motichur laddu.
Wishing you all a very Happy 70th Republic Day.🇮🇳🇮🇳🇮🇳🇮🇳
Perfect dessert for your parties or for your family.
PicsArt_01-25-04.20.31.jpg

INGREDIENTS:
Basmati Rice (1/2cup or एक मुट्ठी)
Milk (1 ltr)
Sugar ( 1/2) or as required
Crushed Cardamom (1/2 tsp)
15-20 almonds/ badam, blanched and sliced
Pistachios, Cashew and Raisins (3 tbsp)
2tbsp cornflour
Motichoor ladoo 250 gms

For green kheer…
4-5 paan leaves
1tbsp gulkand

INSTRUCTIONS:

  1. Wash and soak the rice for 1-2 hours.
  2. Add milk in a heavy bottom pan and bring it to boil.
  3. When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk continuously.194.jpg
  4. Take 1/2 a cup milk more and add 1tbsp cornflour to it.
  5. Add this 1/2 cup to the stirred milk.
  6. Allow it to boil in low to medium flame till the rice gets cooked well but it should be firm and soft without losing its shape.
  7. Generally, rice takes a longer time to cook. So keep mixing every now and then and make sure it is not burnt in the bottom.
  8. After about 20 to 25 minutes, when the milk has thickened and the rice grains have become soft add sugar, cashew nuts, almonds, pistachios and raisins and cook for another 5 minutes.
  9. Lastly, add crushed cardamom.
  10. Remove from heat and garnish with almonds.Assembling…
  11. Take kheer in 2 separate bowls.
  12. In one bowl add crushed paan leaves and gulkand and mix well. This becomes our green layer.PicsArt_01-26-10.49.22.jpg
  13. Crush all the motichur laddoos .
  14. Take shot glasses put 2 tsp of green kheer and lightly tap the glass to set it.
  15. Next, add 2 tsp of white kheer and tap it.PicsArt_01-26-10.47.28.jpg
  16. Top it with crushed motichur laddoos and some pistachios.
    tadddddaa your Tricolour Kheer motichur dessert is ready.PicsArt_01-26-07.03.26.jpg

    NOTES:

    Always add the sugar in the end.
    This kheer would thicken as it cools down.
    Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

                                                Like share and spread your love ❤️

CHOCOLATE KALAKAND

Simple, delicious and easy to make kalakand under 10 mins. This kalakand recipe is a keeper and has never failed to impress my guests.
PicsArt_10-14-09.48.04.jpg
I often make this for celebrations. This time I made Chocolate flavoured kalakand using cocoa powder.
PicsArt_10-14-09.48.36.jpg
You can check my PAAN KALAKAND and Pinky Rose Kalakand Hearts too.

Preparation – 10 min Cooking – 10 min

INGREDIENTS :

1 tsp-Cardamom Powder
4 tbsp-Cocoa Powder
250g-Grated Paneer
1 Tbsp-Milk Powder
1/2 tin-MILKMAID
Chopped Almonds

INSTRUCTIONS:
  1. Either Mash the paneer or grate it.
  2. Mix in Cocoa, milk powder and Milkmaid.PicsArt_10-14-08.44.56.jpg
  3. Heat mixture in a heavy bottom pan and cook for 10-15 mins till the mixture is thick.
  4. Remove from flame & spread on a greased plate.PicsArt_10-14-08.47.59.jpg
  5. Sprinkle cardamom powder, chopped almonds.
  6. cool, cut and serve.PicsArt_10-14-09.47.07.jpg

    NOTES:

  • Kalakand keeps good for 2 to 3 days if refrigerated.
  • If you do not prefer to serve chilled, you can leave it out for around 30 mins before serving.
  • It comes down to room temperature or can warm for few seconds in the microwave.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love ❤️

CHOCO KAJU KATLI / KAJU FUDGE

Recipe Cuisine: Indian  |  Recipe Category: Sweet

Learn how easy it is to make this Indian sweet recipe at home, mainly made for Festivals.I took 4 ingredients & approximately 30 mins from start to finish! The result is an extremely soft & moist Kaju Katli ️.

I have already posted Kaju katli recipe long back but want to add a new post with stepwise pictures and with some fusion.This time I added chocolate beauty to my Kaju katli.Hope you all like it.

picsart_11-06-09919418841.jpg

For a perfect Kaju katli you have to learn few techniques i.e perfect sugar syrup, ground cashew, and most important kneading the dough. You have to be careful right from the first step to get perfect melt in mouth katli. Now I am confident to make this sweet again……

Prep Time: 10 mins  Cook time: 20 mins    Makes: 14 pieces

INGREDIENTS :

Cashew nuts – 1 cup
Sugar – 1/2 cup
Water – 1/4 cup
Milk – 1 tbsp
Ghee – Just for greasing
Melted Dark chocolate 1/2 cup

1514859827092

INSTRUCTIONS:

  1. Powder the cashews in a dry mixer. You have to be careful here, just grind it in a stretch, don’t stop in between and grind.
  2. You will be sure able to see the powder in the transparent lid, so keep grinding until you get a fine powder.This will not take much time.
  3. Also never grind the cashew which is cold, taken from the fridge, grind it when it is at room temperature. When I ground 1 cup of cashews, I got more than a cup of cashew powder, but I used 1 cup, heaped(like a mountain) cashew powder. There was some 2 tblsp left for me.
  4. Boil sugar in water and keep stirring. Keep little water in a small bowl and just pour few drops into the water to check the consistency.
  5. If you pour few drops, it should lay a fine thread that doesn’t get dissolved in water immediately when you touch. Or you can also check with your fingers to see if it forms a string.1514859902046
  6. At this stage, lower the flame add the powdered cashew and keep stirring.Say for 3-4 minutes in low flame and your mixture gets thick, leaves sides, switch off the flame. Smear your hands with water and test by rolling a small pinch of the mixture in between ur fingers. You should be able to form a non-sticky ball. This is the correct consistency.
  7. Keep stirring in the pan itself with the ladle and the mixture turns more like a dough.When the mixture is still warm, take it to another clean platform/countertop and keep kneading. Mine was a bit dry, so I sprinkled some milk and kept kneading.The dough was grainy till then, but after kneading the dough really became smooth. I used gloves for kneading, so if you get want u can use little ghee while kneading.
  8. Roll the dough into a thin layer and cut it diagonally to make pieces.You can first draw lines lightly with the knife tip and then cut into diamonds to perfect shapes.1514859977181
  9. Take some melted dark chocolate and dip Kaju katlis in it.Refrigerate for some time.
    your chocolate kaju katli is ready ..picsart_11-06-091562998987.jpg

NOTES:

  • I used milk only as my mixture was dry while kneading. If its fine then no need to add milk while kneading.
  • Use less water to make sugar syrup to get the consistency quickly. While making sugar syrup, keep the flame in medium if you are nearing the consistency.
  • If you add cashew powder before the sugar syrup reaches the consistency, then the dough will be sticky. So the sugar syrup consistency is important.
  • Your Kaju Katli is ready now to enjoy! Just melts in our mouth!!

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                    Like share and spread your love ❤️

 

WHEAT FLOUR CHAKLI

chakli or Chakri are made as a part of the Diwali faraal (Diwali snacks & sweets) in Maharashtra and Gujarat. there are many versions of making chakli. sharing today a  recipe of whole wheat flour chakli.PicsArt_10-09-06.45.52.jpg

This recipe calls for whole wheat flour. It makes the fried snack little dense. so to make it less dense or light in texture, I have steamed the flour in a pressure cooker before making chakli. By this steaming technique, chakli will be crispy, light yet melts in your mouth texture.

wishing happy Diwali to all. have a prosperous, fun-filled and safe Diwali.

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Serves: 4 servings

INGREDIENTS :

1 cup Whole Wheat Flour (chapati atta)
1 tablespoon Ginger-Green Chilli Paste
1 tablespoon Sesame Seeds (til)
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
3/4 cup (or as needed) Curd or Yogurt
1½ tablespoons Oil + for deep frying
Salt to taste

 

INSTRUCTIONS:

  1. Transfer whole wheat flour into a small container with a lid which can easily fit into the pressure cooker and close the lid. Take a 3-liter capacity steel/aluminum pressure cooker. Pour 2 cups water in it and place a metal stand. Place the container filled with flour over the metal stand.
  2. Close the pressure cooker and steam it for about 15 to 18 minutes over medium flame (or 4,5 whistle ).Turn off the flame and let it cool for 5-7 minutes.PicsArt_10-09-06.48.42.jpg
  3. Open the pressure cooker lid and remove the container carefully (use the cotton napkin or oven gloves).Open the lid of a container.
  4. Transfer steamed wheat flour to a large wide-mouthed bowl. Sieve it and discard all small and large lumps.
  5. add ginger-chili paste,seasme seeds, red chili powder, turmeric powder,1/2 cup curd ,oil, and salt.Mix well.PicsArt_10-09-07.09.47.jpg
  6. bind the hard dough.the quantity of curd (as needed) to bind the dough .the quantity of curd required to bind the dough depends on the quality of flour.
  7. Take a chakli/ sev maker machine and chakli mold .greese the inside wall of chakli machine and chakli mold with oil.
  8. place chakli mold in the machine .fill it with the dough and close the lid .the machine is now ready to make chaklis.Grease plate/aluminum foil or use butter paper to make spirals.PicsArt_10-09-07.12.31.jpg
  9. Prepare raw chaklis by moving the machine in spiral motion with one hand while twisting the handle of a machine and another hand.Make as small or as large spirals as you like.
  10. heat oil over medium flame .check whether oil is hot enough or not by dropping a small portion of dough into the hot oil .if it immediately comes to the surface without changing the color oil is ready.
  11. when oil is ready to add 4-5 chaklis and deep fry them until crispy and golden brown.
  12. wheat flour chakli is ready.PicsArt_10-09-06.46.47.jpg

NOTES:

  • Don’t skip steam cooking the wheat flour.this process makes chakli crispy yet melt in the mouth .

 

 

 

 

 

 

ACHARI MATHRI /NIMKI /WITH WHOLE WHEAT FLOUR

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.PicsArt_08-24-02.16.24

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

INGREDIENTS :

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 picklePicsArt_08-26-08.01.56

 

INSTRUCTIONS :

  1. 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.
  2. Now add water slowly and make a firm dough. Cover and keep for 15 minutes.PicsArt_08-26-08.03.40
  3. Lightly knead again for a minute and divide into 2 or 3 portions, shape like balls.
  4. Roll one ball into a large roti, 1/4” thick. Cut into thin stripes for nimki.
  5. Heat oil in a pan, and fry them on medium to low heat by turning often.PicsArt_08-26-08.10.49
  6. Fry till crisp and golden brown.
  7. Drain on an absorbent paper to remove excess oil.
  8. Sprinkle chat masala.PicsArt_08-26-08.18.06
  9. Make all similarly.

FOR ACHARI MATHRI :

  1. 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.
  2. 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.PicsArt_08-26-08.12.15
  3. 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.
  4. Cool and store in an airtight container, they will last for 20 to 25 days.PicsArt_08-24-02.17.21

 

NOTES:

You can use half maida, half atta for the mathris.

  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
                                               Like share and spread your love ❤️