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.
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, Plain Mathri