Baked mathri l Spiced and herbed Indian snack
A baked crispy, savoury snack infused with herbs and spices.
Ingredients
- 2 cups plain whole wheat flour (atta)
- ½ cup gram flour
- ½ cup semolina
- 2 tbsp white sesame seeds
- 1½ tsp carom seeds (ajwain), crushed between the palms of your hands to release more flavour
- 1½ tbsp dried fenugreek leaves (kasuri methi), crushed with your hands
- ½ tsp turmeric powder
- 2 tsp crushed red chillies
- 1 tsp salt (or as per taste)
- ½ cup oil (sunflower or vegetable)
- ⅔ cup +2tbsp water (more or less)
Instructions
- Except the oil and water, add all the rest of the ingredients to a bowl and mix well.
- Add the oil and rub into the mixture; fingertips will help. The mixture is ready to be kneaded when a handful of the mixture pressed together holds its shape.
- Add water, a little at a time and make a firm dough. You might need more or less water than the amount I've used.
- Knead the dough and bring it together into a lump.
- Cover the dough with a damp tea towel and let it rest for at least 30 minutes.
- Pre heat the oven at 180 deg C and line a baking tray with parchment.
- Brush the top of the parchment with a little oil.
- Take the dough and divide into two portions. Keep one portion of the dough covered and work with the other.
- Grease a rolling board and pin. Shape the portion of dough into a disc and roll out to a thickness of 5mm. Using a 2inch round cookie cutter, cut out small discs from the rolled out dough and arrange on the prepared baking tray.
- Gather the trimmings and bring them together. Shape into a disc, roll and cut out rounds. Continue till all the dough has been used up.
- Place the tray in the centre of the pre heated oven and bake for about 15-17 minutes.
- Transfer to a cooling rack and cool completely. It will firm up more on cooling
- Use up the remaining half of the dough in the same manner.
- Store the completely cooled baked mathris in an air tight container.