Achari Mathri is a good way of using left of spicy pickle masala.These crackers are great finger food.Crispy crackers give an extra edge to tea.They are great treat even during travel.
Adding spicy masala to flat thin crackers make them double delight.It is also a good way to use the left over masala instead of throwing it away. These also stay fresh for long.It has been a constant companion for many in hostels away from home.
These crackers are tasty vegan delicacies.You will be surprised how much of Indian cooking is vegan when you start looking.
You can make it over the weekend and enjoy it with tea or coffee.
Scroll below to read the recipe of Achari mathri
Ingredients
- 1 cup atta or wholemeal flour
- 1 cup maida or plain flour
- 1/4 cup achar masala or left over pickle.
- salt if required
- Little water for kneading
- Oil for frying
Instructions
- Knead all the ingredients together in a bowl to make a medium-tight dough.
- Take a small amount of dough and roll it with a rolling pin into thin flat crackers.
- You may use a cookie cutter and cut the circles if you like even shape.
- Prick the crackers so that they don't puff up while frying.
- Heat oil and fry them crisp.
- Ensure oil remains medium hot.If the oil goes cold,you may see some boils on the cracker.
- Place the crackers on a tissue to soak extra oil.
- Store in a clean dry jar.
Note: You can also refer to our pickle section if you do not have leftover masala. Use the spices listed in our tasty mango pickle/mango chickpea pickle to make your own spice-oil mix.
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