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.
- 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.