Mathri or Mathari is a very famous snack in the North India made during Diwali and Holi festivals. The key ingredients to make Mathri is Maida and ghee which is seasoned with carom seeds, basic spice powders and ton loads of kasoori Methi if you are making a methi Mathri like me.
I love the flavors of Kasoorimethi and made Methi Mathri with it. Mathris are generally flaky and deep fried snacks. However, I have made these flavorful Mathris with wheat flour and baked them until crisp instead of deep frying them. Though the baked ones are not flaky as the deep fried ones, they are truly crisp and guilt free to munch on if you watch your calories. Not only are they crisp, they are so very flavorful from the kasoori methi leaves added to it. Try these baked goodness and enjoy some guilt -free, calorie less Indian Mathris.
Ingredients
Instructions
- In a wide bowl, add one cup of wheat flour, half a cup of maida, and quarter cup of Java. Add turmeric powder, red chili powder, kasoori methi and ajwain seeds with required salt.
- Combine all the dry ingredients uniformly. add three teaspoons of ghee and mix to form a crumble consistency.
- Sprinkle water little by little and make them to a soft dough. Let the dough rest for 30 mins.
- Make orange sized balls from the dough. Roll them to a medium thick spread and poke holes with a fork.
- Make different shaped molds and line them on a greased baking sheet. Brush some ghee on top of each.
- Preheat oven to 375 F and bake them for 20-25 min. Remove from oven and bring to room temperature. Store in an airtight container.
Notes
- I have used one portion of wheat flour and half a portion of maida to make this. You can completely make this mathri with maida too.
- Use generous amount of kasoori methi to get a flavorful methi mathri. If you don't like methi flavors, avoid it and make mathri with just ajwain seeds.
- Replace ghee with oil if you don't want them.