Baked Multigrain Mathri (Crackers) with Italian Flavors
Baked Multigrain Italian Flavoured Mathri is a crunchy and savory snack that is traditionally eaten in Rajasthan with spicy pickles. This recipe of the baked mathri's is a healthy twist of the traditional version that uses multi-grain flour. The recipe also uses the baking technique rather than deep-frying it. The Italian mixed herb seasoning also adds to the uniqueness of it which is loved by both children and adults alike.
1 cup whole wheat flour
1/2 cup maida (all purpose flour)
1/2 cup ragi flour
1/2 cup olive oil + 2 tablespoons
1 teaspoon Italian seasoning or herb like rosemary or oregano
1 teaspoon baking powder
Salt to taste
1 teaspoon crushed black pepper
milk or yogurt to knead the dough
Directions for Baked Multigrain Mathri | Italian Flavored Crackers
To begin making the Baked Multigrain Mathri, preheat the oven to 200 C and grease a baking tray with olive oil or butter.
Begin by combine all the dry ingredients in a large mixing bowl. Add the olive oil and combine it into the flour mixture to get a coarse crumb like texture. Gradually add the milk or the yogurt and knead to make a soft and smooth dough. Add the milk or yogurt little at a time, else you will have a dough with too much moisture. Knead well for about 5 minutes. Add the two tablespoons of olive oil on the top and knead again.
Roll the dough in a large dough and using cookie cutters of desired shape, cut the mathri's. Prick them evenly with a fork and place them on the greased baking tray. Proceed the same way with the remaining dough portions.
Bake the mathri's in the preheated oven for about 15 minutes until golden brown. Remove from the oven and allow them to cool completely. The Multigrain Mathris continue to cook and get crisp in this cooling process.