Since childhood, I have enjoyed Mum made food, delicious, fresh and mostly Indian. She never gave us store-bought snacks or gave quick fixes to food.
Mathri is a popular Rajasthani salty snack made from flour and deep-fried till crispy and flaky. Now that I have become gluten-free for some years I miss these snacks.
Baked Methi Mathri is a healthy version of the deep fried Indian snack which is both guilt free and gluten free.
These are made from protein-rich gram flour, the Mathris are baked to release the nutty flavour. To further enhance the taste and texture flaxseed meal and sesame seeds are added, though it is purely optional. Ghee is added to the dough which gets it close to the original taste.
All you could ask for is some achar (pickle)with a cup of Karak Chai for the cold winter evening to pair it with the Mathris.
Baked Methi Mathri
- 11/2 Cup Gram Flour
- 1 tsp Salt or to taste
- 11/2 tsp Chilli powder or to taste
- 1 Tbsp Kasuri Methi
- 1 Tbsp Flaxseed Meal
- 1 Tbsp Sesame seeds
- A hearty pinch of Hing asafoetida
- A pinch of turmeric
- ¼ baking powder
- 3 generous tablespoons of ghee
- 1/3 Cup of water
- In a roomy bowl add the gram flour, salt, chili powder, turmeric, Kasuri methi, sesame seeds, asafoetida, flaxseed meal, and salt. Mix everything to make a homogenous mixture.
- Add water to make a semi-stiff dough. Allow the dough to rest for an hour covering it with a moist tea towel.
- Break small pieces from the dough a size similar to the tennis ball.
- Flatten from your palm to make discs or use a rolling pin to make discs of 2.5’’
- Brush ghee to get a golden /pink color.(optional)
- Bake in a preheated oven at 160 Degree for 15-20 mins till golden.Cool slightly