These crisp golden brown baked Mathris are my go-to tea time snack! Multi-grain and easy to carry on your travels.. It helps me satiate the craving for a crunchy snack during evening tea without reaching for the sugary cookies or pastries. They are super delicious and a must try during this season!
|Preparation Time||10 minutes|
|Cook Time||20 minutes|
Ingredients for the baked Multigrain Mathris
|1 cup||Whole wheat flour|
|1 cup||Oats powdered|
|1/2 cup||Gram flour or besan|
|1/2 cup||Rice Flour|
|1/2 cup||Nachni flour( finger millet )|
|1/2 cup||Sooji (rawa)|
|1 cup||Finely chopped fresh methi leaves|
|2-3 tbsp||White sesame seeds (til)|
|2-3 tbsp||Roasted flax seed powder (alsi)|
|1 tbsp||Ajwain (carom) seeds|
|1/2 tbsp||Haldi ( turmeric ) powder|
|2 tbsp||Red chili powder|
|2 tbsp||Roasted cumin powder|
|1/4 tbsp||Cup ghee melted|
|Salt to taste|
|Pinch of garam masala|
Instructions for the Multi Grain Mathri / Crisp
|1||Wash the methi leaves. Squeeze out all the water. Dry well and chop very finely.|
|2||Roast the oats and grind into fine powder.
|3||Mix all ingredients. Adjust the seasoning as per taste.
|4||Add water to the dough and make a stiff dough ( kadak atta )
|5||Keep aside covered for 15 minutes.|
|6||Roll out the dough thin about 1/4th cm. Cut into small discs using a cookie cutter.
|7||Bake in a preheated oven at 180c until it’s crisp.
Cool completely and it can be stored in a airtight container for up to a month.