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Achari Suhali

Recipe by Saroj Ajitsaria

30 min 2 Moderately Spicy Main Ingredient: Sunreap Maida Cuisine: Indian Fusion


Preparing: 30 min


For Achari Masala :

5 dry red chillies

1 tsp Coriander seed

1/4 tsp Kalonji onion Seeds

1 tsp Mustard seeds

2 tsp Cumin seeds

1 pinch Asafoetida

1 tsp Mango powder/Amchur

1/2 tsp salt

1 tsp Pickle masala from Raw mango Pickle

For Mathris :

1.5 cups Sunreap Maida

1/2 tsp Carom seeds

1/2 tsp black pepper powder

1/2 cup water

Salt to taste

Nutrition Facts


For Preparing Masala :

Step 1Dry 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.

For Preparing Mathri :

Step 1In a big bowl add maida,sooji,ajwain,black pepper powder and salt. Mix well. Then add ghee/oil. Rub the mixture using both the hands. The mixture should look crumbly. Now add the above damp masala to the flour crumble and mix well with hands.

Step 2Slowly start adding water. The dough should be tight and on little bit dry side. Let it rest covered for 15-20 minutes.

Step 3In a deep pan heat enough oil. Knead the dough again for a minute. Make small balls out of the dough. Now flatten each ball individually and use a fork to make tiny holes in the centre of each flattened ball.

Step 4Repeat the same step with rest of the dough balls.

Step 5Once the oil is medium hot,slowly slide 4-5 puris at a time to the hot oil. Reduce flame to low.Deep fry flipping them in between till both the sides turns golden brown.

Step 6Once done, drain excess oil and place them on a tissue paper.Let it cool on a plate and then place in a air-tight container.

  About the Author

Recipe by Saroj Ajitsaria