Baked Methi Mathari

Baked Methi Mathari

Mathri is a savory biscuit prepared mainly with flour and it is pretty popular in northwest India. There are different varieties of Mathri based on the flavor like masala mathri, methi mathri, plain jeera mathri, etc. Today I am going to share the baked version of the methi mathri traditionally they will be deep-fried in a oil .. to make it healthier side I opted for a baked version of mathari. Let’s take a look at the 

Ingredients:

1 cup Whole wheat flour 

1/4 cup fresh chopped fenugreek leaves or 2 tablespoons Kasuri methi (dried fenugreek leaves) 

1/2 teaspoon Red chili powder

1/2 teaspoon cracked pepper 

1/2 teaspoon Cumin powder

1/2 teaspoon coriander powder 

1/2 teaspoon Turmeric powder

 2 teaspoons of Ghee or Oil  Salt to taste 

Water to knead the dough.

Cooking Method:

1. Preheat the oven to 350 degrees F.

2. Grease a baking tray with oil/ghee/butter and line with parchment paper, Keep aside.

3. Combine all the dry ingredients in a large mixing bowl. Add the ghee 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. 

4. Roll the Mathri Dough into a large circle (cut into desired thickness), using a cookie cutter, cut the rolled out dough into a circle. Alternately you can use cookie cutters of varied shapes to cut into shapes.

5. Arrange the cut mathri on the baking tray and place it in the preheated oven to bake until golden brown and crisp; about 10 to 15 minutes. (oven times may vary) Check-in between to see if done. Don't worry if it is slightly soft to touch when taken out. It hardens as it cools down.

6. Once done, allow the Baked Mathris to cool down before storing it in airtight containers.
Stays well for up to 2 to 3 weeks.