Baked Masala Mathri

Revising a classic Indian snack can be delicate and difficult work, not because that the process makes it difficult but it doesn’t get approved to our expected taste. In the case of such recipes, where we try to eliminate the prime fat affair of deep frying with no oil baking. 

Considering the health, I have nixed the idea of deep-frying at home. Also, I always hate throwing away that leftover oil in the wok. Do you know this oil can be the root cause of diabetes, obesity, and heart diseases? 

My air fryer has becomes a bosom buddy for me, which is helping me create delicious crispy snacks at home without frying. You can check out my Instagram page for an air fryer recipe.

Moving forward with my baked masala Mathri, taking away the frying part does good to health, but doesn’t perform magnificently on the stage of tastebuds. 

It is good if you are someone who is consciously making healthy choices. You are ready to adjust and you find pleasure in healthy foods. If you are a hardcore foodie who is primarily concerned about taste and only taste, this, no oil-baked Mathri won’t win you. 

There are many like me, we are the middle path takers, we love our good tasty food but health is also crucial for us. This baked masala Mathri will work for you and me. I have a few ideas, make sav puri, Dahi puri using these Mathris, add them to your evening kurmura bowl, munch them with a healthy dips or a delicious hummus.  

Here is a recipe of Punjabi chole hummus, which you must try. Punjabi Chole Hummus

Here are a few pointers for you to go through before going ahead with the recipe. I have a video attached to the blog below. 

1. To make these baked Mathris more healthy you can go an extra mile, by replacing maida (all-purpose flour) with whole wheat flour or multigrain flour. Replace half the quantity of maida with either of these. It would differ in texture, but you will find a slight difference in the flavor. A good difference. 

2. As these are masala Mathris, there is a classic combination of dry masalas that I have used. Make sure to coarsely grind them. Don’t fine grind them in a mixer grinder. Little specks of these flavors add so much to the taste. 

3. When you add ghee to the dry ingredients, you need to rub it between your finger to make a crumbly texture. This is an important step. In an Indian rasoi we call it moyen. 

4. Use cold water to knead the dough, I haven’t mentioned in the recipe, how much water you will need to turn it into the dough. Here you will have to use your judgment. Gradually add water and start kneading. The dough should be stiff but not dry. Remember not to overwork the dough or the Mathris will turn out dense. See the video for reference.

5. It is important to let the kneaded dough rest for approximate half an hour. Don’t skip this resting time. 

6. When you roll out the dough make sure it is thin and even.  Because we are baking the Mathris it is very important not to have thick rounds of dough. 

7. I have used a cookie cutter to shape the Mathris. I also have rolled out a few shaped Mathris using a rolling pin to make them thinner. Hence you will see a few not-so-round Mathris in the video. 

8. We use a fork to poke some holes, you can use a toothpick and go all designer ways to make them look awesome. But that will be a bit time-consuming task. 

9. It is important to preheat the oven and then bakes these. Mathris will take 20 minutes, they will get crispy as you cool them on a wire rack. 

10. Enjoy, and do share your food back with me. Follow and like my video so all the content reaches you first, as I post it. 

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