Mint Achaari Mathri

Name: Mint Achaari Mathri
Total time: 4200 s
Yield: 50 servings
Cuisine: Indian
Ingredients: 1 cup plain refined flour; 1 cup wheat flour; 2 tablespoon suji/rawa; 3 tablespoon oil for moyan; 1/4 teaspoon salt to taste (very little as atchar masala and mint chutney also has some salt); 1 tablespoon masala from mango pickle; 2 tablespoons mint chutney; 2 tablespoons beetroot puree; 1/2 teaspoon carom seeds/ajwain; 1 cup Warm Water for making dough; 2 cups Oil for deep frying

Sanchita Mittal @sm_thechef

Delhi

#FestiveSavories

Mint Achaari Mathri.
This is my innovative version of traditional mathris.
It has flavours and goodness of achar(pickle), mint chutney and beetroot.
My family loves these Mathris and one can use them during festivals, as evening snacks or while travelling also.
These mathris can be prepared in advance and stored.

#FestiveSavories

Sanchita Mittal @sm_thechef

Saved

Ingredients

70 minutes

50 servings

1 cupplain refined flour
1 cupwheat flour
2 tablespoonsuji/rawa
3 tablespoonoil for moyan
1/4 teaspoonsalt to taste (very little as atchar masala and mint chutney also has some salt)
1 tablespoonmasala from mango pickle
2 tablespoonsmint chutney
2 tablespoonsbeetroot puree
1/2 teaspooncarom seeds/ajwain
1 cupWarm Water for making dough
2 cupsOil for deep frying

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Steps

70 minutes

1

Mix the refind flour, suji, salt, carrom seeds and wheat flour.
2

Now make a well in the centre and add the oil.
3

Rub the flour between your palms and mix thoroughly. The flour should be such that you are able to bind otherwise add more oil.
4

Now divide the flour mixture into 3 parts
To one part add beetroot purée and make a tight dough.
5

Similarly to the 2nd part add mint chutney and to the white part add achar masala.
6

Make tight doughs like pooris and keep them separately covered with a wet muslin cloth for half an hour.
7

Now make long thin rolls out of the 3 doughs, stick them together then cut small portions out of them.
8

You get small Tricoloured balls of the dough.
9

Prick 5, 6 times with a knife or a fork.
10

Deep fry 6-7 mathris at a time in the hot oil at medium to low flame till golden.
11

Drain on an absorbent paper and let them cool for atleast half an hour.
12

After the mathris cool down store them in an air tight container.
13

Serve to your loved ones and guests as and when required.