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.

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.