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!
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| Servings | 6-8 person |
| Course | Snacks |
| 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.
|
| 8 | Serve warm. |
Cool completely and it can be stored in a airtight container for up to a month.
