Easy baked mathri - flavored with ajwain (carom seeds) these crispy, flaky Indian snacks are very popular. This a healthier version of the traditional fried mathris, perfect with a cup of tea.
Prep Time40 minutesmins
Cook Time30 minutesmins
Course: Snack
Cuisine: Indian
Keyword: mathri, baked mathri
Servings: 35mathris
Calories:
Author: Natasha Minocha
Ingredients
1cupWholewheat flour
1cupAll-purpose flour
2TbspSooji ( semolina)
3/4tspSalt
2tspAjwain ( Carom seeds)
3tbspOilYou can use ghee ( melted) if you prefer.
1/3-1/2cupWaterYou may need more
Instructions
Combine the dry ingredients in a large bowl –all-purpose flour, whole wheat flour, semolina, salt, and carom seeds.
Add the oil and rub it into the dry ingredients until the mixture resembles breadcrumbs and starts clumping together.
Now very slowly, just a couple tablespoon at a time, start adding water.
Mix the dough with your hands until it starts coming together.
There is no need to knead it. The mathri dough is not soft. It has to be pliable but tight.
Cover the dough with a cloth and let it rest for 30 minutes.
Preheat the oven to 180C. Line a baking tray with Silpat or parchment paper.
Divide the dough into two. Roll out each half to1/4th of an inch thickness.
Prick the rolled-out dough using a fork.
Cut into any shape you like using a knife or pizza-cutter or use a cookie-cutter.
Place on the prepared tray and bake for 25-30 minutes until light golden in color.
Cool completely and store in air-tight container. Enjoy!