I’m sharing a wholesome baked mathri recipe with fewer energy, and crispy to the core. You’ll certainly wish to bookmark this mathri recipe.
Estimated studying time: 4 minutes
Jump to:
Baked Crackers!! I’m tremendous enthusiastic about this one as a result of, as an Indian mathri is one in every of my go-to snacks.
Until now, I made them following a standard methi mathri recipe from my mom. But this baked mathri is kind of a revelation. They are simple to make, don’t require deep frying, are vegan, and look fancy, like gourmand crackers.
It’s a extremely customisable mathri recipe and sensible for making forward as a result of it stays crisp for days!
Ingredients You’ll Need
- Flour: I exploit a mix of complete wheat flour (atta) and gram flour (besan). You could make this mathri with all-purpose flour (maida), jowar flour, ragi flour, or buckwheat flour.
- Sooji: Use positive granular semolina (rava) and never coarse texture.
- Seasoning: Pickle Masala Powder, Carom Seeds (Ajwain), Chaat Masala, Cumin Powder, Salt
- Oil: Use flavourless, odourless, gentle vegetable oil.
- Water: Use ice-cold water to bind the dough
- Seeds: You can embellish mathri with white sesame and nigella seeds.
How To Make Baked Mathri
Step 1) Combine flour, semolina, seasoning, and salt in a big mixing bowl. Mix properly with a spoon or fingers (photographs 1 & 2).
Step 2) Pour oil and rub the flour combination utilizing your fingers. The flour combination ought to resemble positive bread crumbs (photographs 3 & 4).
Step 3) To bind dough, add ice chilly water, one tablespoon at a time, and knead a stiff but pliable dough. Knead the dough for 8 to 10 minutes.
Step 4) Keep the dough coated apart for 10 minutes.
Step 5) Divide the dough into two equal elements. Pick one ball at a time, and roll flat into ¼ inch thickness like a giant sheet.
Step 6) Using a pizza or cookie cutter, reduce squares. Prick every mathri with a fork and brush with oil. Sprinkle seeds on every mathri.
Step 7) Bake them in a preheated oven, flipping as soon as in between for even browning from each side.
Step 8) Transfer the baked mathri to a wire rack to chill down. Once cooled, the mathri tends to crisp a bit of extra.
Serving Suggestion
Mathri is an Indian munching snack. You can serve it with a cup of tea, pack it at school lunch packing containers, or for travelling.
However, this baked mathri tastes scrumptious on a celebration snack platter with dips like salsa, roasted pepper dipor avocado hummussalad, and cheese. They are simply good for Diwali or Holi get collectively.
My Tried and True Tips
- While making baked mathri, it’s important to observe ingredient measurements exactly. Do NOT add an excessive amount of fats/oil/ghee (moyen), or water to the flour.
- Make certain to rub oil and flour properly earlier than including water. This course of wants most of your time and a focus if you need completely flaky mathri. Both (flour and oil), when mixed, should stick collectively.
- Rest the dough coated for 10 minutes. Resting the dough helps in stress-free the gluten strands and offers flakiness to the mathri.
- Next, add just one tablespoon of ice-cold water to bind the dough. We desire a non-sticky, gentle, moist, and pliable dough. Knead the dough for 8 to 10 minutes.
observe us on Youtube and Instagram for video recipes.
Baked Mathri Recipe
I’m sharing a wholesome baked mathri recipe. These are easy to make, preserve for weeks, have fewer energy, and style significantly better.
Servings: 250 gram
Calories: 5kcal
Prevent your display screen from going darkish
Instructions
-
Combine flour, semolina, seasoning, and salt in a big mixing bowl. Mix properly with a spoon or fingers.
-
Pour oil and rub the flour combination utilizing your fingers to deliver them collectively. The flour combination ought to resemble positive bread crumbs
-
To bind dough, add ice chilly water, one tablespoon at a time, and knead a stiff but pliable dough. Knead the dough for 8 to 10 minutes.
-
Keep the dough coated apart for 10 minutes.
-
Preheat oven to 180 levels celsius for 10 minutes. Line a baking sheet with parchment paper. Spray or brush it with cooking oil.
-
Divide the dough into two equal elements. Pick one ball at a time, and roll flat into ¼ inch thickness like a giant sheet or roti.
-
Using a pizza or cookie cutter, reduce squares. Prick every mathri with a fork and brush with oil. Sprinkle seeds on every mathri.
-
Bake them in a preheated oven, flipping as soon as in between for even browning from each side. It takes 20 – 25 minutes. Turn them midway via for even browning and cooking.
-
Transfer the baked mathri to a wire rack to chill down. Once cooled, the mathri tends to crisp a bit of extra.
-
Serve Baked Mathri instantly for storage in an hermetic container.
Recipe Notes:
- Store baked mathri solely as soon as it cools down solely; else, it should flip soggy.
- In an hermetic container, baked mathri stays crisp and recent for ten days at room temperature, even in scorching and humid climates.
- You can add seasoning to the baked mathri based on private choice.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.001g | Sodium: 9mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 0.2IU | Vitamin C: 0.001mg | Calcium: 1mg | Iron: 0.1mg
