Spiced Fenugreek Beet Mathri (Baked)

Spiced Fenugreek Beet Baked Mathri (cracker) is a traditional classic North Indian afternoon tea time snack made with all-purpose flour and wheat flour.

Recipe Source Link:https://www.mygingergarlickitchen.com/spiced-fenugreek-beet-baked-mathri/

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RECIPE INGREDIENTS

» For Spiced Fenugreek Beet Baked Mathri

• all purpose flour (maida) - 2 cups
• whole wheat flour - 1?2 cup
• olive oil, or ghee - 3 tbsp
• fresh beetroot juice - ½ cup
• warm water, if needed
• carom seeds (ajwain) - 2 tsp
• ground black pepper - 2 tsp
• kasuri methi or dry fenugreek leaves - 2 tbsp
• a pinch of asafoetida
• a pinch of baking soda
• salt as per taste
• oil for brushing - 2 tbsp

RECIPE INSTRUCTIONS

» Making Spiced Fenugreek Beet Mathri Dough //

1. Take a large mixing bowl.
2. Add all purpose flour, wheat flour, carom seeds, black pepper, salt, fenugreek leaves, baking soda and 3 tbsp oil.
3. Mix everything well while rubbing the oil evenly in the flour with your fingertips.
4. The whole mixture should resemble breadcrumbs.
5. Add ¼ cup of beet juice at a time and knead the dough.
6. Knead into a stiff dough. Add more juice and water if needed.
7. Cover the mathri dough with the damp cloth and set aside for 30 minutes.
8. Divide the mathri dough into small balls and roll out all the balls into small circles of 2-3 inch diameter and about ½ inch thickness.
9. Don't worry about the perfect shape.
10. Prick them evenly with a fork, to prevent them from puffing while in the oven.

» Baking //

1. Preheat your oven to 180 degrees C.
2. Arrange the mathri dough circles on a greased baking sheet, and brush them with little oil.
3. Bake for 25-30 mins or till they nice are crisp.
4. Turn over the mathris and bake them for 10 more minutes.
5. Once cooled, store the baked mathris in an airtight container.
6. Remove the mathri's out of the oven and allow them to cool on a wire rack..
7. Once cooled completely, store the Baked Mathri's in an airtight container.
8. Enjoy these delicious Baked Mathri?s with a mango Punjabi and tea.

RECIPE NOTES

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