Baked Multigrain Mathri Recipe with Italian Flavors

Name: Baked Multigrain Mathri Recipe with Italian Flavors
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Cuisine: North Indian Recipes
Ingredients: 1 cup Whole Wheat Flour; 1/2 cup All Purpose Flour (Maida); 1/2 cup Ragi Flour (Finger Millet/ Nagli); 1/2 cup Extra Virgin Olive Oil; 1 teaspoon Italian seasoning (or rosemary and thyme); 1 teaspoon Baking powder; null Salt to taste; 1 teaspoon Black pepper powder freshly crushed; null Milk or yogurt to knead the dough

Archana's Kitchen

August 8, 2019

2291 Ratings

Baked Multigrain Mathri Recipe with Italian Flavors

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:5 Servings

Meal:Snack

Cuisine:North Indian Recipes

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. Serve Baked Multigrain Mathri with Sweet and Spicy Tomato Chutney, Tangy Bell Pepper Hummus or even a Mexican Chilli Bean

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Ingredients

1 cup Whole Wheat Flour

1/2 cup All Purpose Flour (Maida)

1/2 cup Ragi Flour (Finger Millet/ Nagli)

1/2 cup Extra Virgin Olive Oil

1 teaspoon Italian seasoning, (or rosemary and thyme)

1 teaspoon Baking powder

Salt, to taste

1 teaspoon Black pepper powder, freshly crushed

Milk, or yogurt to knead the dough

Instructions for Baked Multigrain Mathri Recipe with Italian Flavors

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.

Serve these Delicious Baked Multigrain Mathris plain or along with Sweet and Spicy Tomato Chutney, Tangy Bell Pepper Hummus or even a Mexican Chilli Bean Dip.