Homemade Punjabi Snacks & Pickles

My mathri and dry kachori are best enjoyed with a side of my spicy garlic pickle—that combination is what we call 'next level' taste. Since every batch is hand-rolled and fried in fresh oil, you get that authentic crunch without the stale aftertaste of mass-produced packets.

I believe that food should be made exactly how we make it at home—with patience and zero shortcuts. When I started Pikkle Shikkle at 60, my rule was simple: if I would not serve it to my own family, I would not sell it. That means no palm oil, no artificial colours, and definitely no preservatives.

My mathri is hand-kneaded to get those flaky 'khasta' layers, while the dry kachoris are packed with a spicy, tangy filling that is perfect for chai time or travel. Because everything is made in small batches in my Nagavarapalya kitchen, the flavours stay bold and fresh. If you are ever around Bangalore or spot us at a local market, come over and try a sample. It is the best way to see what 'ghar ka swaad' really tastes like. Whether you need a jar of our lemon jaggery pickle or a pack of savoury mathri, I make sure it reaches you with the same care I put into my own kitchen.