Crispy Achari Mathri is filled with a tangy achari masala and makes a great accompaniment to chai. These are air fried which makes them a healthier alternative to traditional mathris!
2tablespoonspickle masalaachar masala, I used my homemade red chili pickle masala which was made with mustard oil
1/2teaspoonfeenel seeds
1/4teaspoonamchurdried mango powder
1/4teaspoonsaltor to taste, adjust according to how salty the achari masala is
little waterto moisten the filling
Instructions
To a large bowl, add atta, sooji, 1/2 teaspoon salt, ajwain and baking powder and mix.
Add 1/4 cup oil and mix. Rub the oil with the flour using your fingers for 2 minutes. You want the oil to get fully incorporated into the flour.At this stage, if you press the flour between your palm, it should hold it's shape and not crumble.
Start adding water, little by little and bring the dough together. Do not add too much water here, the amount of water may vary depending on the type of flour used. I used around 1/2 cup water for this dough.
Once the dough comes together, Transfer it to a flat surface/kitchen counter and knead for good 2 to 3 minutes until it becomes smooth. It might look rough in the beginning but as you continue to knead it becomes smooth, resist the temptation to add more water. You can also do this step using your stand mixer (use the dough hook). Now cover the dough with a damp cloth and let it rest for 30 minutes.
Meanwhile, work on the filling for the mathris. Add besan to a pan on medium heat and roast for around 4 minutes until it's fragrant.
Remove the roasted besan from the pan and transfer it to a bowl. To that now add, 2 tablespoons achar masala (use masala from your favorite achar). I like using the masala from my homemade red chili achar. It has a prominent mustard oil flavor and I think that works really well here.Also add 1/2 teaspoon fennel seeds, 1/4 teaspoon amchur and 1/4 teaspoon salt. Be careful about the salt here since the pickle masala already has salt in it so add accordingly.
Sprinkle some water to moisten the filling. Not a lot but just until the filling feels little wet and should come together if you try to bind it.
Once the dough has rested, roll into a sheet of around 1/4 inch thickness. Then cut into any shape you like. I used a small round cookie cutter and cut into circle of 2-inch diameter. Take one of the cut dough and place some of the prepared achari filling into the center, around 1/2 teaspoon. Don't overfill. Bring the edges together to seal it.
Now take your rolling pin and smooth out the edges a bit. We are not trying to roll it here, but just smoothing out the mathri after filling it. Each mathri weighs around 12 to 14 grams.
Fill all the mathris similarly. Now, prick them all with a fork all over so that they don't puff up in the air fryer. This is important, if you don't do this, all will puff up like puris in the air fryer.
Pre-heat your air fryer at 370 F degrees for 2 minutes. Then arrange the prepared mathris into the air fryer in a single layer. You may need to do this in batches depending on the size of your air fryer. I had to air fry in 2 batches. You may spray some oil on top.
Air fry at 370 F degrees for 8 to 9 minutes until these are crispy and golden brown in color. You may open and flip the mathris once in between at the halfway mark (I did that). This time may vary depending on the model of the air fryer since every air fryer is different so keep an eye on them after 6 minutes or so. Air fry all mathris similarly.Let cool completely and then store in air tight container.
Oven Instructions
If you want to bake these in the oven, pre-heat oven to 375 F degrees. Line a large baking sheet with parchment paper and arrange the mathris on it leaving around an inch of space between each mathri. Prick all of them with fork so that they don't puff up. Bake at 375 F degrees for 15 to 20 minutes until golden and crisp. Keep checking after the 15 minute mark, they might take even more than 20 minutes depending on your oven. Transfer them onto a wire rack to cool completely.
Notes
These mathris are made with atta (whole wheat flour) but may also use maida (all purpose flour) if that's what you prefer.
Use a good tasting pickle masala for the stuffing since that will effect the final taste of the mathris. I used achar masala from a homemade achar. I like using pickle masala made with mustard oil which gives it a really nice taste.
If you don't want to stuff the mathri, you can also make plain mathris with just salt and ajwain. Follow the same process in the air fryer and oven.
I would not recommend reducing the oil but if you really want to, then reduce by 1 tablespoon.
Do not roll them thin else they might burn quickly in the air fryer.
Every air fryer is different so keep an eye on them after 6 minutes. They might need less or more time depending on your air fryer.
Poke the mathri before air frying with a fork else they will all puff up like puris in the air fryer.