Make Crispy, Flaky Achari Mathri at Home Like the Market Version: Manisha Agrawal Shares Recipe

Whether it’s tea time or festive occasions, crispy mathri is everyone’s favorite snack. While homemade mathri often fails to match the texture and taste of the ones sold in stores, cooking expert and YouTuber Manisha Agrawal has shared a recipe to make “Achari Mathri” at home—perfectly crisp, layered, and packed with tangy flavor.

Perfect Dough Preparation

The secret to a crisp mathri lies in kneading the dough correctly. Combine 1 cup of all-purpose flour with ¼ cup fine semolina. Add salt, carom seeds (ajwain), and 1 tablespoon of ghee. Mix well until the flour holds together in a clump. Gradually add warm water and knead into a firm dough. Let it rest for 15–20 minutes.

Making Achari Masala

To prepare the achari spice mix, coarsely grind in a mixer:

• 1 teaspoon yellow mustard seeds
• ¼ teaspoon fenugreek seeds
• 2 teaspoons fennel seeds
• 1 teaspoon Kashmiri red chili powder
• ¼ teaspoon turmeric powder

The mixture should be coarse, not a fine powder. Store-bought achari masala can also be used.

Roasting the Achari Filling

Heat oil in a pan and sauté cumin seeds, nigella seeds (kalonji), and asafoetida. Add the prepared achari masala and roast for 30 seconds. Mix in 2 tablespoons gram flour (besan) and roast for 2–3 minutes to remove the raw taste. Add salt, dry mango powder (amchur), and 2 tablespoons water. The water helps the spices bloom and bind with the besan, forming a perfect stuffing.

Adding Mango Pickle Flavor

Transfer the roasted mixture to a bowl and mix in 1½ teaspoons mango pickle masala along with a little oil. Discard any large pickle pieces and mash the rest by hand. This step intensifies the achari flavor, giving mathri its signature taste.

Rolling and Cutting Technique

Once the dough has rested, roll out medium-thick discs. Brush lightly with water and spread the achari masala evenly. Roll tightly, seal the edges with water, and cut into small pieces. Press lightly and flatten slightly with a rolling pin.

Frying the Mathri

Heat oil lightly in a deep frying pan and fry the mathri on low heat. Flip them only when they float to the top. Fry until golden brown and crisp on both sides. If any spice escapes into the oil, remove it with a strainer to keep the oil clean for the next batch.

Following this method, you can easily make market-style crispy, layered achari mathri at home, perfect for tea time or festive treats.