It is a popular snack of Northern India and is one of the favorite choices for Chai Nashta(high tea) in most households.
These crackers really are great finger food. 

I recently got achar masala from 420 masala, so I use this in my mathris.
Achari Mathri is a good way of using left over spicy pickle masala; I used fresh achar masala because I had and the outcome was even better!
P.S. I made them in flower shape to add extra flair.


  • Sooji / Fine Semolina – 1/4cup
  • Maida / Refined Flour – 1cup
  • Ajwain / Carom seeds – 1/2 tsp
  • Achaar ka masala 1 tbsp
  • oil – 1&1/2 tbsp
  • Salt – to taste
  • Water – 1/2 cup
  • oil for frying


  1. Take the big mixing bowl and add the Sooji, maida, salt,ajwain, and achar masala together. Mix.
  2. Now add 1&1/2 tbsp of oil. Mix well and bring the flour together to bind. It should be of consistency that when you make a fist with flour, it should stay as a loose fist.
  3. Start adding warm water, 1 tbsp at a time. It will take about 2 tbsp of warm water to make a tight dough. The dough should not be soft. Knead for 2 minutes to combine the ingredients. Cover the dough with another bowl or plate and let sit for about 20 minutes.
  4. Make a ball out of one dough portion. Roll it out into a thin disc.  Cut out with fondant cutter and make flower shaped mathris . Set aside. Finish the rest of the dough likewise.
  5. Heat oil in a wok or kadhai to maximum. Once hot, reduce the temperature to medium.
  6. Gently drop 10-12 small mathris at the same time in the hot oil. After a minute, increase the temperature to medium high and fry till the mathris become pinkish golden.
  7. It takes about 3-5 minutes each lot. Finish frying all the mathris likewise.
    Served with a cup of tea.

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2 thoughts on “ACHARI MATHRI

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