There’s something irresistible about the crunch of a perfectly made mathri, and when it’s infused with the bold, tangy flavors of achar masala, it becomes a truly unforgettable snack. Achari Mathri brings together the nostalgic charm of traditional Indian crackers with a fiery twist, offering a crisp, flaky bite layered with spices that awaken the palate.
Ingredient Breakdown
The success of Achari Mathri lies in the careful selection and balance of its core ingredients, each playing a crucial role in texture and taste.
A thoughtful balance between all-purpose flour and whole wheat flour forms the sturdy backbone of these crackers. The all-purpose flour lends tenderness, ensuring a flaky bite, while the whole wheat flour brings a rustic heartiness and a touch of nutty flavor. This blend results in a mathri that’s both crisp and robust, with just the right amount of bite.
At the heart of the flavor profile is the achar masala, a clever use of leftover pickle spices. It’s the secret ingredient that imparts a burst of tangy, spicy complexity to the mathri. Whether you use a homemade pickle masala or the seasoned remnants of your favorite store-bought pickle, its boldness transforms the dough into something far more intriguing than a simple cracker.
Ajwain seeds, though small, are essential to the recipe. Their slightly bitter, thyme-like aroma elevates the savory notes, while the pantry staples—salt and water—play their supporting roles. Adjusting the salt is crucial, especially if the achar masala already brings a salty punch.
Oil becomes both an ingredient and a medium here. For deep-frying, a neutral oil ensures the mathri crisps without absorbing unnecessary flavor. In the air-fryer version, a light brushing or spraying of oil promotes that beautiful golden color and satisfying snap.
Step-by-Step Preparation Guide
The process of creating Achari Mathri is as rewarding as the final product, with each stage building layers of flavor and texture.
The dough is where it all begins. Kneading the flours, achar masala, and salt together with water demands care. You’re aiming for a medium-firm dough—supple enough to roll easily, but firm enough to hold its shape during cooking. The tactile satisfaction of a perfectly kneaded dough signals you’re on the right track.
Shaping the mathri is an art in itself. Small portions are rolled out thinly, creating delicate discs ready for frying or air-frying. A cookie cutter ensures uniformity, but creativity is welcome; any round object with a sharp edge can yield evenly shaped crackers. Pricking each disc prevents unwanted puffing, ensuring they fry or bake flat and crisp.
Managing oil temperature is critical when deep-frying. Medium heat is key—hot enough for a steady bubble, but not so hot that the exterior darkens before the inside crisps up. If the oil is too cool, unsightly bubbles mar the surface; too hot, and you risk a soft, chewy texture instead of the desired snap.
For an air-fried version, preheating is non-negotiable. A steady 170°C ensures even cooking. Laying the discs in a single layer without overcrowding, flipping midway, and a strategic oil spray guarantee a crisp finish that rivals its fried counterpart.
Recipe Tips & Frequently Asked Questions
How to ensure mathris stay crispy for longer storage
Let the mathris cool completely before sealing them in an airtight container to avoid trapped steam softening their crispness.
Best practices for pricking to prevent puffing during cooking
Prick the discs uniformly with a fork to allow steam to escape evenly, resulting in flat, crispy crackers.
Adjusting spice levels: Customizing the achar masala to your taste
Taste the achar masala before using; if it’s too mild, add a pinch of chili powder for extra kick or crushed fenugreek seeds for deeper flavor.
Small batch frying and air-frying: Why it leads to better results
Fry or air-fry in small batches to maintain a consistent temperature and ensure even cooking and browning.
Can Achari Mathri be baked instead of fried or air-fried?
Yes, baking at 170°C with a light oil spray produces a crisp texture, though slightly different from frying.
How long can I store Achari Mathri, and what’s the best container?
Stored in a clean, airtight container, they stay crisp for up to three weeks.
Can I use gluten-free flour for this recipe?
A gluten-free all-purpose blend can be used, but adjustments in water quantity might be needed to achieve the right dough consistency.
How can I make the mathri spicier without overpowering the flavor?
Add finely chopped green chilies or a dash of cayenne pepper to the dough for an extra layer of heat.
What to Serve With This Recipe
Few things complement Achari Mathri better than a steaming cup of chai. The warming spices of masala chai or a strong ginger tea pair seamlessly with the tangy, crisp crackers, balancing richness with spiced warmth.
For an elevated experience, serve the mathris with a selection of chutneys—think mint-cilantro, sweet tamarind, or even a garlic dip. Their vibrant flavors enhance the savory sharpness of the mathri, creating a more dynamic snacking session.
When entertaining, Achari Mathri holds its own on festive platters. Pair it with other Indian snacks like samosas, dhokla, and spiced nuts for a complete spread that’s bound to impress.
Creative Variations
For those seeking a spicier punch, folding chili flakes or crushed red pepper into the dough before rolling is an easy upgrade.
Exploring different pickle masalas—whether from mango, lemon, or mixed vegetables—can dramatically alter the flavor profile, offering endless variations while keeping the soul of the dish intact.
Beyond the traditional circular shape, experiment with fun cookie cutter designs. Squares, diamonds, or even festive shapes add a whimsical touch, especially appealing when serving guests or during celebrations.
Achari Mathri is more than just a snack—it’s a celebration of flavor, tradition, and creativity. Crisp yet flaky, tangy yet savory, every bite offers a symphony of textures and tastes. Whether enjoyed with an afternoon tea or as part of a larger feast, these crackers promise to add a delightful crunch to any occasion. With endless ways to customize, from spice levels to shapes, Achari Mathri is a timeless recipe worth revisiting and reinventing time and again.
Ingredients
For Deep-Fried Achari Mathri
1 ½ cups all-purpose flour (plain flour/maida)
½ cup whole wheat flour (atta) or plain flour
¼ cup achar masala (pickle spice mix) or leftover pickle, more as needed
Salt to taste (optional, as pickle masala may be salty enough)
A small amount of water for kneading
Oil for deep-frying
For Air-Fryer Achari Mathri
2 cups whole wheat flour (atta) or plain flour
1 tablespoon ajwain seeds (carom seeds)
¼ cup achar masala (leftover pickle masala), adjust to taste
1 teaspoon salt (optional)
2 tablespoons oil (only if achar masala lacks sufficient oil)
¾ cup water for kneading
Instructions
Traditional Method (Deep-Frying)
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, achar masala, and salt if using. Gradually add water and knead into a medium-firm dough. The dough should be pliable but not too soft.
Pinch off small portions of the dough and roll each one into a thin disc using a rolling pin. For uniformity, you can use a cookie cutter to cut the rolled dough into neat circles, or alternatively, a sharp-edged lid works well for cutting perfect rounds.
Use a fork to prick the surface of each disc, preventing them from puffing up during frying.
Heat oil in a deep pan over medium heat. To test if the oil is ready, drop a small piece of dough into it; it should sizzle and rise steadily. Fry the discs in batches, ensuring the oil remains consistently medium hot — too cold, and the mathri will develop bubbles; too hot, and they will turn soft instead of crisp.
Once golden and crisp, remove the mathris and place them on paper towels to absorb any excess oil. Allow them to cool completely before storing.
Air Fryer Method
In a bowl, mix together the whole wheat flour, ajwain seeds, salt, and achar masala. Blend the ingredients thoroughly so the masala is well distributed.
Drizzle in oil if your pickle masala isn’t oily enough. Gradually add water to form a medium-firm dough. You can knead this dough by hand or with a stand mixer until smooth and pliable.
Roll out portions of dough into a large, thin flatbread. Cut out circles or any preferred shapes using a cookie cutter or knife.
Preheat your air fryer at 170°C (340°F) for 5 minutes. Arrange the mathris in the basket in a single layer, ensuring they do not overlap excessively.
Air fry the crackers for 14–15 minutes at 170°C (340°F), spraying lightly with oil twice during cooking and flipping them midway for even crisping and golden color. For thinner crackers, reduce the total cook time to about 12–13 minutes.
Once air-fried, let the mathris cool completely on a wire rack. Store them in a clean, dry jar or an airtight container to maintain their crunch.
Achari Mathri Recipe
Ingredients
For Deep-Fried Achari Mathri
- 1 ½ cups all-purpose flour plain flour/maida
- ½ cup whole wheat flour atta or plain flour
- ¼ cup achar masala pickle spice mix or leftover pickle, more as needed
- Salt to taste optional, as pickle masala may be salty enough
- A small amount of water for kneading
- Oil for deep-frying
For Air-Fryer Achari Mathri
- 2 cups whole wheat flour atta or plain flour
- 1 tablespoon ajwain seeds carom seeds
- ¼ cup achar masala leftover pickle masala, adjust to taste
- 1 teaspoon salt optional
- 2 tablespoons oil only if achar masala lacks sufficient oil
- ¾ cup water for kneading
Instructions
Traditional Method (Deep-Frying)
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, achar masala, and salt if using. Gradually add water and knead into a medium-firm dough. The dough should be pliable but not too soft.
- Pinch off small portions of the dough and roll each one into a thin disc using a rolling pin. For uniformity, you can use a cookie cutter to cut the rolled dough into neat circles, or alternatively, a sharp-edged lid works well for cutting perfect rounds.
- Use a fork to prick the surface of each disc, preventing them from puffing up during frying.
- Heat oil in a deep pan over medium heat. To test if the oil is ready, drop a small piece of dough into it; it should sizzle and rise steadily. Fry the discs in batches, ensuring the oil remains consistently medium hot — too cold, and the mathri will develop bubbles; too hot, and they will turn soft instead of crisp.
- Once golden and crisp, remove the mathris and place them on paper towels to absorb any excess oil. Allow them to cool completely before storing.
Air Fryer Method
- In a bowl, mix together the whole wheat flour, ajwain seeds, salt, and achar masala. Blend the ingredients thoroughly so the masala is well distributed.
- Drizzle in oil if your pickle masala isn’t oily enough. Gradually add water to form a medium-firm dough. You can knead this dough by hand or with a stand mixer until smooth and pliable.
- Roll out portions of dough into a large, thin flatbread. Cut out circles or any preferred shapes using a cookie cutter or knife.
- Preheat your air fryer at 170°C (340°F) for 5 minutes. Arrange the mathris in the basket in a single layer, ensuring they do not overlap excessively.
- Air fry the crackers for 14–15 minutes at 170°C (340°F), spraying lightly with oil twice during cooking and flipping them midway for even crisping and golden color. For thinner crackers, reduce the total cook time to about 12–13 minutes.
- Once air-fried, let the mathris cool completely on a wire rack. Store them in a clean, dry jar or an airtight container to maintain their crunch.
