Achari Mathri (Masala Mathri)

By: Manjula Jain

April 21, 2019

Serving : 10 people
Total Time :40 minutes

Rate this recipe:

5 from 2 votes

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Achari Mathri (Masala Mathri)

Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe I have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself. With my family, mathries are a must have while travelling, and now with Achari Mathri, we no longer need the pickle, so it becomes one less thing to carry. 

Stacks of golden-brown Achari Mathri, a traditional Indian snack, arranged neatly on a white plate.

Ingredients

  • 2 cup all purpose flour planin flour, maida
  • 1/2 cup fine sooji samolina
  • 1-1/2 tsp salt
  • 1/4 tsp dry ginger powder saunth
  • 1/4 tsp asafetida hing
  • 1/2 tsp fennel seeds crushed saunf
  • 2 tsp coriander powder dhania
  • 1 tsp yellow mustard seeds powder
  • 1/2 tsp mango powder amchoor
  • 2 tsp red chili flake adjust to taste
  • 4 Tbsp oil
  • 3/4 cup lukewarm water use as needed
US Customary - Metric

Instructions

  • Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough. Cover the dough and set aside for 15 minutes or more.
    Prick them with a fork all over the rolled dough, so the Mathries do not puff when frying, and Mathries stay crisp.
  • Divide the dough into 3 equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 12-inch circles and thickness of salted crackers.
  • Take a cookie cutter and cut them in rounds. I am using 2-1/2 inch cookie cutter. Use the size and shape to your choice.
  • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
  • Make sure to place just enough mathris in the oil it should be easy to turn them. Fry the mathris until both sides are light golden-brown. This should take about 7-8 minutes.

Notes

Tip
  • Achari Mathries can be stored for a couple of months in airtight containers. 
  • If the mathries are cooked on high heat, they will be soft.
  • You will also enjoy Gulab Jamuns, Besan Ki Burfi, Mathri
Stacks of golden-brown Achari Mathri, a traditional Indian snack, arranged neatly on a white plate.

Achari Mathri (Masala Mathri)

Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe I have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself. With my family, mathries are a must have while travelling, and now with Achari Mathri, we no longer need the pickle, so it becomes one less thing to carry. 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
resting time 15 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 10 people

Ingredients
 
 

  • 2 cup all purpose flour planin flour, maida
  • 1/2 cup fine sooji samolina
  • 1-1/2 tsp salt
  • 1/4 tsp dry ginger powder saunth
  • 1/4 tsp asafetida hing
  • 1/2 tsp fennel seeds crushed saunf
  • 2 tsp coriander powder dhania
  • 1 tsp yellow mustard seeds powder
  • 1/2 tsp mango powder amchoor
  • 2 tsp red chili flake adjust to taste
  • 4 Tbsp oil
  • 3/4 cup lukewarm water use as needed

Instructions
 

  • Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough. Cover the dough and set aside for 15 minutes or more.
    Prick them with a fork all over the rolled dough, so the Mathries do not puff when frying, and Mathries stay crisp.
  • Divide the dough into 3 equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 12-inch circles and thickness of salted crackers.
  • Take a cookie cutter and cut them in rounds. I am using 2-1/2 inch cookie cutter. Use the size and shape to your choice.
  • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
  • Make sure to place just enough mathris in the oil it should be easy to turn them. Fry the mathris until both sides are light golden-brown. This should take about 7-8 minutes.

Notes

Tip
  • Achari Mathries can be stored for a couple of months in airtight containers. 
  • If the mathries are cooked on high heat, they will be soft.
  • You will also enjoy Gulab Jamuns, Besan Ki Burfi, Mathri
Tried this recipe?Let us know how it was!

Comments

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    Chris
    June 8, 2020 at 6:34 pm

    Can’t wait to get my oven repaired so I can bake these. Love it!

    AUTHENTIC MUTTON BIRYANI RECIPE
    October 9, 2019 at 2:41 pm

    5 stars
    Manjula, I like your all recipe and some try at home. yummy

      Manjula Jain
      October 16, 2019 at 10:42 pm

      thanks

    Hrelate
    September 30, 2019 at 1:41 am

    Everyone likes masala mathri in my family, and I will make it through the instructions given by you. Thanks for an easy-to-make recipe, Manjula.

      Manjula Jain
      September 30, 2019 at 1:29 pm

      thank you

    Kruti
    July 15, 2019 at 4:57 am

    Can I have the backing method these crackers please?

    jamal Sayed
    May 1, 2019 at 9:53 pm

    great recipe, I just made a little change, I added some grated parmesan cheese , and that made it so delusions.
    thanks Manjula another great and easy delight.

      Manjula Jain
      May 3, 2019 at 9:43 am

      sounds good, it is always good to make some changes in the recipe

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