Achari Mathri (Masala Mathri)

Achari Mathri (Masala Mathri)

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
Prep Time 20 minutes
Cook Time 20 minutes
resting time 15 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 10 people


  • 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


  • 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.


  • 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, Plain Mathri
Tried this recipe?Let us know how it was!

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8 thoughts on “Achari Mathri (Masala Mathri)

  1. 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.

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