Achari Mathri

Homemade easy mathri with Achari (pickle) flavour stuffed in it. A perfect dry snack with your evening tea.

Course Snack

Cuisine Indian

Calories 900kcal

For Preparing Masala:
Dry roast all spices except Pickle masala in a pan on low heat till aromatic. Grind to a slightly coarse powder. Add ready-made pickle masala. Mix well. The mixture has to be just damp.
Make Mathri:
In a big bowl add maida, sooji, ajwain, black pepper powder, salt. Mix well. Then add ghee/oil. Rub the mixture using both hands. The mixture should look like a crumble.
Slowly start adding water. The dough should be tight and on a little bit on the dry side. Let it rest covered for 15-20 minutes.
In a deep pan heat enough oil.
Knead the dough again for a minute. Pinch small balls out of the dough. Make a small space in the middle using your finger. Fill 1/4 tsp of achari masala. Press in between your palms to flatten the balls to 1/4 inch thickness.
Mathris can be a bit uneven in their thickness and round shapes. Do not fret on getting them perfect and even in size and shape.
Using a fork, prick the flattened puris 2-3 times. Repeat the same step with the rest of the dough balls.
Once the oil is medium hot, slowly slide 4-5 puris at a time into the hot oil. Reduce flame to low. Deep fry them, flipping them in between till both sides turn golden brown.
Once done, drain excess oil and place them on tissue paper. Let it cool on a plate and then place in an air-tight container.

Note:

Don't overfill the mathris, else while frying the stuffing might come out.
While preparing the dough no need of kneading the dough for too long. We don't want smooth dough here.
The surface of the mathri will be a bit uneven which is fine.
Mathris can be any shape too. Plain mathris can be square or triangular in shape. For stuffed mathris, a round shape is convenient to stuff the masala.