Baked Mathri, Whole Wheat Crackers

          As much as we love our sweets and savory snacks, they are all either deep fried or have a good dose of butter or ghee, but it's festival season, so a little bit of this is okay, just that, we have to keep in mind to eat moderately and walk an extra mile or two to burn it away. Coming to today's post, Baked Mathri, it's an easy and healthy version of the fried version. Usually it's made with maida or all purpose flour, but these baked ones are made with whole wheat flour. Of course, the fried ones with all purpose flour will be more tastier than these baked ones, so someday soon I'll be trying out that also, but these baked ones, you can still enjoy, they are crispy and very flavorful and a perfect tea-time snack..

Need To Have

• Whole Wheat Flour - 1/2 cup
• Semolina/Sooji/Rava - 2 tablespoons
• Kasuri Methi - 1/4 teaspoon
• Ajwain Seeds/Omam - 1/4 teaspoon
• Coarsely Ground Black Pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Butter - 1 teaspoon
• Oil - 2 teaspoons

Original recipe here

Method

          Take the flour and semolina, add the kasuri methi, ajwain seeds, black pepper, salt, then add the butter and oil.

          Mix it well with your fingers, so that it looks like bread crumbs. Then adding a little water at a time, make a stiff dough, cover and leave it for 20 to 30 minutes.

          Then roll it out, it should be 1/8th to 1/4 inch in thickness, then using a cookie cutter or a bottle cap or cover, cut out roundels, prick them with a fork, keep them covered till you finish the entire dough.

          Arrange on a baking tray, lined with parchment paper, brush the top with oil and bake it in a preheated oven, at 180 C for about 15 minutes, flipping the mathris once after 7 to 8 minutes. Remove, let it cool, then store in an air tight container.

Note
Since we are not deep frying, if you want it more flaky, then we can add another teaspoon of butter.
Oven timings vary, so keep an eye after 12 minutes, the cookies will turn a light golden color.
Be careful, especially when making with whole wheat flour, don't let it brown too much.
If you like, you can use half and half mixture of all purpose flour and whole wheat flour, it's totally your preference, I wanted to keep it healthy, so I used just whole wheat flour.
For the quantity given, you'll get 20 mathris, about 1.5" in diameter.