Baked Plain Mathi Recipe

Baked Plain Mathi Recipe

Diwali is all about – Food , fanfare , fun , lights , music , dance  , colors , love , laughter and most importantly … “Life” is what you experience in everything around you. This will be the first time , I will be celebrating Diwali away from home .

With Diwali around the corner , I decided to finish my last minute baking this weekend and stock up for the coming week !

Baked Mathi Recipe -

Recipe :

Ingredients :

1 Cup All purpose flour

1/4 Cup Semolina ( Cream of Wheat)

1/4 Tsp. Baking Powder (optional)

3/4 Tsp. Salt or to Taste

1/4 Tsp. Pepper or to taste

1/2 Tsp. Ajwain / Carom Seeds (Optional)

2.5 Tbsp.Oil

1/4 Cup Chilled Water (or more or less)

14 – 16 Whole Peppercorn

Method :

1) In a bowl take all purpose flour, semolina, salt, pepper , ajwain , baking powder and oil. Mix well to form a crumbly mixture.

Photo Sep 23, 12 31 05 PM

2)Now add water, 1 tablespoon at a time and bring together the above mix to form a not so soft dough. Do not knead too much or the end result won’t be as flaky. Cover and set aside for 30 mins.

3) Divide the above prepared dough into small , equal sized balls. Press and flatten these balls using your palm and form into small discs. Make sure all discs are of equal thickness, for even baking. The discs should not be too thick or else they won’t bake well from the inside will. Press one peppercorn per disc.

Methi Mathri Recipe- www.foodbound.wordpress (4)

4) Pre-heat the oven to 365° F .Place these discs on a lightly greased baking sheet and bake at 365° F for 20 – 22 mins (or less/more ) or until light golden brown . I baked these for long, because I prefer crisp mathris. You may bake for less time. Flip twice or thrice for even coloring. Do not over bake or they will taste bitter.

5) Once done , shift the baked mathi to a cooling rack . Once cool , store in an airtight container. Serve these with Chai / Coffee! Enjoy , guilt free !

Tips :

1. The ratio of 3/4 cup APF + 1/4 cup whole flour + 1/2 cup Semolina can also be used .

2. The amount of water used , will differ in the above proportions. Increasing the ratio of whole wheat flour will also harden / stiffen the texture of the mathi accordingly. Semolina is added for that extra crunch !

3. The thinner the mathi , the less time it will take to bake . The triangle shape doesn’t work well as the inside layers don’t get baked well . The baking time differs from appliance to appliance.

4. We don’t need to poke these using a fork , as we want them to fluff up.

Like what I post ? Love it ? share it ♥ !

Sonal Kalra 🙂

©Foodbound, 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to “Sonal Kalra” and “Foodbound” with appropriate and specific direction to the original content.


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