Baked Multigrain Mathri Recipe with Italian Flavors
Indulge in a healthier twist on the traditional Rajasthani snack with this Baked Multigrain Mathri recipe! Infused with Italian seasoning, these crunchy and savory mathris are made using a medley of whole wheat, ragi, and all-purpose flours, making them a wholesome snack option for any occasion. Unlike the traditional deep-fried version, this recipe opts for baking, offering a lighter and healthier alternative. These mathris are perfect for pairing with a variety of dips, like Sweet and Spicy Tomato Chutney, Tangy Bell Pepper Hummus, or even a zesty Mexican Chilli Bean Dip. Whether you’re hosting a party or enjoying a quiet evening, these multigrain mathris will be loved by both children and adults alike.
Ingredients for Baked Multigrain Mathri
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Ragi Flour (Finger Millet) | 1/2 cup |
| Extra Virgin Olive Oil | 1/2 cup |
| Italian Seasoning | 1 teaspoon |
| Baking Powder | 1 teaspoon |
| Salt | To taste |
| Black Pepper Powder | 1 teaspoon (freshly crushed) |
| Milk or Yogurt | As needed to knead the dough |
Preparation Time
20 minutes
Cooking Time
30 minutes
Instructions for Making Baked Multigrain Mathri
-
Preheat the Oven
Start by preheating your oven to 200°C (400°F). Grease a baking tray with a light coating of olive oil or butter to prevent sticking. -
Combine the Dry Ingredients
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, ragi flour, baking powder, salt, Italian seasoning, and freshly crushed black pepper. Mix them together until they are well incorporated. -
Incorporate Olive Oil
Add the extra virgin olive oil to the dry ingredients. Mix well using your fingers or a fork until the texture becomes crumbly, similar to coarse breadcrumbs. -
Knead the Dough
Gradually add milk or yogurt, little by little, to the mixture, kneading it into a smooth, soft dough. Be cautious not to add too much liquid, as the dough could become too sticky. Knead the dough for about 5 minutes until it becomes elastic. -
Rest and Roll the Dough
Once the dough is well-kneaded, add two tablespoons of olive oil on top and knead again for a couple of minutes. Roll the dough out into a large circle on a lightly floured surface. -
Shape the Mathris
Using a cookie cutter or a sharp knife, cut the dough into your desired shapes, such as rounds, squares, or diamonds. Be sure to prick the mathris with a fork to prevent them from puffing up while baking. Arrange the shaped dough pieces on the prepared baking tray. -
Bake the Mathris
Place the baking tray in the preheated oven and bake the mathris for about 15 minutes, or until they turn golden brown and crisp. Keep an eye on them to ensure they don’t burn. Remove the mathris from the oven. -
Cool and Serve
Allow the mathris to cool completely on the tray. They will continue to crisp up as they cool down. Serve them with your favorite dipping sauces like Sweet and Spicy Tomato Chutney, Tangy Bell Pepper Hummus, or even a Mexican Chilli Bean Dip for added flavor.
Serving Suggestions
These Baked Multigrain Mathris make for an ideal snack to enjoy with a variety of dips. Their light and crunchy texture pairs wonderfully with both tangy and spicy accompaniments. You can even store them in an airtight container to enjoy them later as a healthy snack throughout the week.
Why You’ll Love This Recipe
- Healthy Twist: By using multigrain flours, this version of the mathri provides more fiber and nutrients than the traditional deep-fried kind.
- Italian Flavors: The addition of Italian seasoning infuses the mathris with a delightful, aromatic flavor that sets them apart from regular mathris.
- Easy and Quick: Baked instead of fried, these mathris come together in no time and are baked to perfection for a crispy snack.
- Perfect for Every Occasion: Whether you’re hosting a party or enjoying a quiet evening, these mathris are sure to impress.
Enjoy making this healthier, yet delicious, version of a beloved traditional snack!
