The baked version of the traditional mathri is easy to make and a healthier alternative to the fried ones!
Make a batch this festive season and enjoy with a cuppa chai. These will also make great Diwali gifts!
Ingredients
2 cups Whole wheat flour
2 tablespoons Kasuri methi (dried fenugreek leaves)
1/2 teaspoon Red chili powder
1/2 teaspoon Cracked pepper (optional)
1 teaspoon Cumin powder
1 teaspoon Turmeric powder
1/2 to 3/4 teaspoons Kalonji seeds
1/4 to 1/2 cup Ghee
To taste Salt
Steps:
Combine all the dry ingredients in a large mixing bowl.
Add the ghee (I added less than what is mentioned in the recipe) into the flour mixture and mix till you obtain a crumb like texture.
Check for salt and adjust as per taste.
Gradually add little water at a time and knead to make a firm yet smooth dough. (should resemble poori dough)
Preheat the oven to 180 C. Grease a baking tray with oil/ghee/butter and dust with flour. Keep aside.
Arrange the cut mathri on the dusted baking tray and place it in the preheated oven to bake until golden brown and crisp; about 8 to 9 minutes. (oven times may vary) Check in between to see if done. .
Once done, allow the Baked Mathris to cool down before storing it in airtight containers.
Stays well for up to 2 to 3 weeks.
