Baked Mathri Recipe (Non Fried Tea Time Snack)
A vegetarian North Indian Recipes recipe with -/2 whole wheat flour, salt, chilled butter - finely chopped. Ready in 1h, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
Preheat the oven to 180 C
- 2
To begin making the Baked Mathri recipe, combine the flour, salt, black pepper and kalonji
-/2 whole wheat flour(1 cups)salt(1 teaspoon)whole black peppercorns - coarsely crushed(1/2 teaspoon) - 3
Work the butter into the flour with your fingers until the mixture resembles a coarse meal
-/2 whole wheat flour(1 cups)chilled butter - finely chopped(1/4 cup) - 4
Sprinkle ice water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together and becomes a firm dough, yet pliable dough
tablespoons chilled water - (adjust)(2) - 5
Cover the mathri dough with the damp cloth and set aside for 15 minutes
- 6
Divide the mathri dough into small balls and roll out all the balls into small circles of 2 inch diameter and about 1/2 inch thickness
- 7
You can also optionally, roll the dough into a large circle, and use a cookie cutter to cut them into circles
- 8
Arrange the mathri dough circles on a greased baking sheet and prick them evenly with a fork, to prevent them from puffing while in the oven
- 9
Bake the mathri's for about 20 minutes or until golden brown and crisp
- 10
Remove the mathri's out of the oven and allow them to cool completely before serving
- 11
Once cooled completely, store the Baked Mathri's in an airtight container
- 12
Savor these delicious Baked Mathri’s with a spicy mango Punjabi pickle as a tea time snack
Rate this recipe
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Baked Mathri Recipe (Non Fried Tea Time Snack)
A vegetarian North Indian Recipes recipe with -/2 whole wheat flour, salt, chilled butter - finely chopped. Ready in 1h, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
Preheat the oven to 180 C
- 2
To begin making the Baked Mathri recipe, combine the flour, salt, black pepper and kalonji
-/2 whole wheat flour(1 cups)salt(1 teaspoon)whole black peppercorns - coarsely crushed(1/2 teaspoon) - 3
Work the butter into the flour with your fingers until the mixture resembles a coarse meal
-/2 whole wheat flour(1 cups)chilled butter - finely chopped(1/4 cup) - 4
Sprinkle ice water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together and becomes a firm dough, yet pliable dough
tablespoons chilled water - (adjust)(2) - 5
Cover the mathri dough with the damp cloth and set aside for 15 minutes
- 6
Divide the mathri dough into small balls and roll out all the balls into small circles of 2 inch diameter and about 1/2 inch thickness
- 7
You can also optionally, roll the dough into a large circle, and use a cookie cutter to cut them into circles
- 8
Arrange the mathri dough circles on a greased baking sheet and prick them evenly with a fork, to prevent them from puffing while in the oven
- 9
Bake the mathri's for about 20 minutes or until golden brown and crisp
- 10
Remove the mathri's out of the oven and allow them to cool completely before serving
- 11
Once cooled completely, store the Baked Mathri's in an airtight container
- 12
Savor these delicious Baked Mathri’s with a spicy mango Punjabi pickle as a tea time snack
Rate this recipe
