Spiced Fenugreek Beet Mathri (Baked)

Baked beetroot mathri are crispy Indian crackers with aromatic fenugreek and spices, perfect for tea-time snacking and festive gatherings.

Recipe Source Link:https://www.mygingergarlickitchen.com/spiced-fenugreek-beet-baked-mathri/

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RECIPE INGREDIENTS

» For Spiced Fenugreek Beet Baked Mathri

• 2 cups all-purpose flour (maida)
• 1/2 cup whole wheat flour
• 2 tablespoons semolina
• 4 tablespoons ghee
• 1/2 cup fresh beetroot juice
• 2 teaspoons carom seeds (ajwain)
• 2 teaspoons ground black pepper
• 2 tablespoons dried fenugreek leaves (kasuri methi)
• A pinch of asafoetida (hing)
• 1/2 teaspoon baking powder
• Salt to taste
• 2 tablespoons oil, for brushing

RECIPE INSTRUCTIONS

» Make the Dough

1. Take a large mixing bowl and add the all-purpose flour, whole wheat flour, semolina, carom seeds, black pepper, salt, dried fenugreek leaves, asafoetida, and baking powder. - Mix everything well.
2. Add the ghee and rub it evenly into the flour mixture using your fingertips.
3. Continue rubbing until the mixture resembles breadcrumbs. To check, press a little of the mixture between your fingers; it should hold its shape.
4. Gradually add the 1/2 cup of beetroot juice, a little at a time, while kneading the dough.
5. You may not need all the juice, depending on the flour and its moisture absorption. Add a little warm water if needed. The dough should be firm and pliable, not soft or sticky.
6. Cover the dough with a damp cloth and set it aside for 30 minutes.
7. Divide the dough into small balls. - Now. roll them into discs about 2-3 inches in diameter and approximately 1/8 inch thick. Don't worry about making perfectly round discs; slightly uneven edges are fine.
8. Prick each disc evenly with a fork to help prevent the mathri from puffing up during baking.

» Bake the Beet Mathri

1. Preheat the oven to 180°C (350°F).
2. Arrange the mathri discs on a greased baking sheet or a tray lined with parchment paper.
3. Brush them lightly with oil.
4. Bake the mathri for 25-30 minutes, or until they are crisp.
5. Turn the mathri over and bake for another 10 minutes.
6. Remove the mathri from the oven and transfer them to a wire rack to cool.
7. Allow them to cool completely, then store them in an airtight container.
8. Enjoy these delicious baked mathris with Punjabi mango pickle and tea.

RECIPE NOTES

1. Flour absorbs liquid differently, so you may not need all the juice. Add warm water a little at a time if the dough feels too dry.
2. You can use a stand mixer to bring the dough together instead of kneading it by hand.
3. Let the mathri cool completely before storing them in an airtight container at room temperature. You can also deep-fry or air-fry them instead of baking. For a vegan version, replace the ghee with neutral oil.