Here is just a recap of the same:
Not at all!
The best thing about baked mathris is they turn out really soft , contrary to popular belief that baked version could be harder than deep fried one :)
My previous baked salted crackers post has given me the confidence to go ahead with this experiment.I call them crunchy diet cookies.
Traditionally mathris have been made in Punajbi homes for special occasions, be it wedding ceremonies, birthday parties, karwa chauth, and birth of a baby. People would host lavish parties and invite guests for days to celebrate their happiness.
Ideally traditional chefs would be hired for the job of making sweets, savories, snacks and meals. They would dish out delicacies for everyone to enjoy. Mathris are one such snack that is found in every celebration in Punjab. So this Punjabi is too fond of the traditional snack.
You will find that this makes a crispy, crunchy mathri that you can present to guests as Diwali snack or even pack homemade mathris as Diwali gift for friends and relatives.
So here's presenting no maida mathri for your guilt-free indulgence.
Wheat Mathri Ingredients
1 cup- wheat flour
1/2 cup- suji
1 tsp- ajwain (carom seeds)
1 tsp- jeera (cumin seeds)
4 tsp - achaar oil (or any vegetable oil- I used amla achaar oil to give the mathri a tangy taste)
Salt as per taste
Sesame seeds (til)
1/4 tsp- baking soda
1 pinch - hing (asafeotida)
Water to knead a stiff dough
Kasuri methi and any herbs and spices you may want
Baked Mathri Process
- Take wheat flour, suji, besan, and baking soda.
- Mix very well.
- Add salt, ajwain, jeera, and kasuri methi or any herbs you require.
- Add oil and mix.
- The dough would be like bread crumbs.
- Add water to knead a stiff dough.
- Cut into desired shapes.
- Bake the mathris for 16-18 minutes at 180 degrees.
- Enjoy wheat mathris guilt free!
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