Tuesday, August 27, 2013

Baked Methi Matthi



My daughter-in-law loves to snack on savouries, in fact most of us Indians love to snack on 'namkeen,' and most of the Indian namkeens are fried! So she tried a healthier way. She baked the mathis which are otherwise deep fried. The result was simply fabulous. The mathis were as they should be...Khasta! They tasted just as good and were lighter and healthier than the deep fried ones!




Ingredients:

Maida (all purpose flour)....................2 cups
Oil (for moyn)......................................1/2 cup
Baking powder.....................................1 level tbsp.
Salt to taste
Red chilli powder to taste
Ajwain.................................................a pinch or two
Kasuri methi....a dried Indian herb (crushed) to taste
Milk to knead......................................6 tbsps. You can add more if required.


Sift the maida, baking powder together. Add the salt, red chilli, ajwain and kasuri methi. It is a very aromatic herb so don't use too much. Crush the dry herbs between the palms and add to the flour.

Now add the oil and stir it in well with the flour. Use your finger tips to rub the oil into the flour.

Using a little bit of milk at a time, knead the flour into a dough. It should not be soft, more on the stiff side.

Make into small balls. This should yield about 18-21 mathis. depends on the size you desire.

Flatten each ball between the palms. Not too thin. Mathis unlike Papadis are a bit thick. The edges will be cracked, that's fine. That's how they should be!

Now pre-heat the oven and bake at 180 degrees for about 25-30 minutes. Experience has taught me that not all ovens operate the same way on the same degree of heat, so keep checking to see that they do not burn.

That's it. Make yourself a cup of tea, preferably ginger tea and, with fresh mathis, you're going to have a great elevenses or evening tea!

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