Baked Mathri Recipe

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I am sharing a healthy baked mathri recipe. These are simple to make, keep for weeks, have fewer calories, and taste much better.

Prep Time20

Cook Time20

Total Time40

Course: Snack

Cuisine: Indian

Servings: gram

Calories: 5kcal

Combine flour, semolina, seasoning, and salt in a large mixing bowl. Mix nicely with a spoon or fingers.
Pour oil and rub the flour mixture using your fingers to bring them together. The flour mixture should resemble fine bread crumbs
To bind dough, add ice cold water, one tablespoon at a time, and knead a stiff yet pliable dough. Knead the dough for 8 to 10 minutes.
Keep the dough covered aside for 10 minutes.
Preheat oven to 180 degrees celsius for 10 minutes. Line a baking sheet with parchment paper. Spray or brush it with cooking oil.
Divide the dough into two equal parts. Pick one ball at a time, and roll flat into ¼ inch thickness like a big sheet or roti.
Using a pizza or cookie cutter, cut squares. Prick each mathri with a fork and brush with oil. Sprinkle seeds on each mathri.
Bake them in a preheated oven, flipping once in between for even browning from both sides. It takes 20 - 25 minutes. Turn them halfway through for even browning and cooking.
Transfer the baked mathri to a wire rack to cool down. Once cooled, the mathri tends to crisp a little more.
Serve Baked Mathri immediately for storage in an airtight container.

Store baked mathri only once it cools down entirely; else, it will turn soggy.
In an airtight container, baked mathri remains crisp and fresh for ten days at room temperature, even in hot and humid climates.
You can add seasoning to the baked mathri according to personal preference.