Who doesn't like Mathris during tea time? Crispy and salty mathris make up for a refreshing snack on the go. I remember as a kid, whenever we had a trip coming up, mom would prepare yummy mathris to be munched throughout the long train journey. Mathris are a favorite item in the wedding return gift sweet boxes (we call them Bhaaji in North). When I got married, we had a good quantity of mathris left from the Bhaaji. Every evening, after returning from office, the Mathris would give me and my MIL company with our evening chai. Often, we would prepare papdi chaat with the leftover mathris.
There is magic in the hands of Delhi Halwais (special chefs for preparing sweet and savory items). Almost everyone in the North have their favorite Halwai shop from where they get their dose of Samosa, Kachoris and Mathris.
After moving to Mumbai, I terribly missed the Delhi walla mathris. I did find good Mathris at some shops here however, my soaring waistline keeps me away from fried food.
Few days ago, as it was raining, my taste buds craved for Mathris. So, I decided to pamper them the healthy way and prepared these Baked Methi Mathris. Apart from being non fried, these Mathris are made with 100% wholewheat flour and yet, they taste so crispy and yum. Since Methi imparts a certain bitterness, you may keep the quantity of methi leaves less in your first attempt.
Over to the recipe now...
Ingredients
Whole Wheat Flour - 1 Cup
Chopped fenugreek (Methi) leaves - 1/2 Cup (You may adjust the quantity to your taste)
Salt - 1 1/2 tsp or to taste
Turmeric Powder - 1 tsp
Coriander Powder - 1 tsp
Carrom Seeds/Ajwain/Ova - 1 tsp
Red Chilli Powder - 1/2 tsp (I didn't add as I was preparing for my kid)
Oil/Desi Ghee - 1 tbsp + for brushing
Water - 1/2 Cup
Method
1. In a mixing bowl, take the wholewheat flour. Add the chopped fenugreek leaves, salt, coriander powder, turmeric powder, carrom seeds and red chilli powder.
2. Add the desi ghee/oil. Add water bit by bit and bind into a still dough.
3. Cover with a dry cloth and rest for 15-20 minutes.
4. Roll the dough and divide into 15 small balls.
5. Roll each ball into a thin disc.
6. Arrange the discs on a greased baking tray.
7. Slightly prick with a fork to ensure that the Mathris don't rise.
8. Brush some ghee on the discs.
9. Bake in a pre heated oven at 180 degrees for about 20 minutes or till the mathris turn golden brown.
Note - You can adjust the quantity of fenugreek leaves as per your preference. Start with small quantity and increase if you feel like.
