Ingredients :
- 2 cups Whole wheat flour
- 2 tablespoons Kasuri methi (dried fenugreek leaves)
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Cracked pepper (optional)
- 1 teaspoon Cumin powder
- 1 teaspoon Turmeric powder
- 1/2 to 3/4 teaspoons Kalonji seeds
- 1/4 to 1/2 cup Ghee
- To taste Salt
Method :
- Combine all the dry ingredients in a large mixing bowl.
- Add the ghee (I added lesser than what is mentioned in the recipe) into the flour mixture and mix till you obtain a crumb like texture.
- Check for salt and adjust as per taste.
- Gradually add little water at a time and knead to make a firm yet smooth dough. (should resemble poori dough)
- Preheat the oven to 180 C. Grease a baking tray with oil/ghee/butter and dust with flour. Keep aside.
- Roll the Mathri Dough into a large circle (cut into desired thickness), using a pizza cutter, cut the rolled out dough into squares. Alternately you can use cookie cutters of varied shapes to cut into shapes.
- Arrange the cut mathri on the dusted baking tray and place it in the preheated oven to bake until golden brown and crisp; about 8 to 9 minutes. (oven times may vary) Check in between to see if done. Don"t worry if it is slightly soft to touch when taken out. It hardens as it cools down.
- Once done, allow the Baked Mathris to cool down before storing it in airtight containers.
- Stays well for up to 2 to 3 weeks.
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