Baked Mathri Recipe - Air Fryer and Oven methods
Discover how to make crispy, savory baked mathri using both air fryer and oven methods for a healthier twist.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup besan/gram flour
- 1/2 cup rice flour
- 1/4 tsp hing/asafoetida
- 1 tbsp dry Fenugreek leaves /kasuri methi
- 1 tsp cumin seeds
- 1 tsp carom seeds
- 1/2 tsp black pepper powder
- 1/2 tsp red chilli powder
- 1 tsp vinegar
- Salt to taste
- 1/4 cup cooked mustard oil
- Chilled water as required
Instructions
- Take a bowl and add whole wheat flour, gram flour and rice flour.
- Add hing/asafoetida, dry Fenugreek leaves /kasuri methi, cumin seeds, carom seeds , black pepper powder, red chilli powder, vinegar and Salt.
- Mix well.
- Now add cooked mustard oil.
- Mix with some spatula or whisker.
- Start adding water and begin to knead a dough.
- The consistency of the dough should be tight.
- Rest it for 30 minutes.
- Now take a big loaf of dough and roll it on a clean surface. It should neither be too thick nor too thin.
- Using a cookie cutter, cut the dough into roundels.
- Slightly pierce them using a fork. It will prevent them from fluffing up while baking.
- For air frying, put them in air fryer basket.
- Air fry for 8-10 minutes or until crisp.
- For baking, arrange them on a baking tray.
- Bake in preheated oven @180°C for 20-25 minutes or until crisp.
- They turn crisp when cool completely.