Name: Healthy Diwali Treats : Baked Wholewheat Mathri recipe by Donna George at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
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

ABOUT Healthy Diwali Treats : Baked Wholewheat Mathri RECIPE

Mathri are deep fried crackers that are whipped up during most Indian festivals in the savory festival collection. They usually are made with all purpose flour/maida and/or semolina with seeds of choice added to the dough. My version is BAKED! You can sub out the Indian spices with dried herbs like basil/parsley. It is a great base wheat cracker to change up to preference and munch on as is, with hummus, chutneys, dips or soups or make canapes with toppings of choice! These crackers are crunchy and need very less fat.

Ingredients Serving: 4

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

Instructions

Combine all the dry ingredients in a large mixing bowl.
Add the ghee (I added lesser 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.
Roll the Mathri Dough into a large circle (cut into desired thickness), using a pizza cutter, cut the rolled out dough into squares. Alternately you can use cookie cutters of varied shapes to cut into shapes.
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. Don't worry if it is slightly soft to tou
Once done, allow the Baked Mathris to cool down before storing it in airtight containers.
Stays well for up to 2 to 3 weeks.

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