Makki Ki Baked Mathri Recipe (Baked Cornmeal Flaky Biscuit)
Makki Ki Baked Mathri is a delightful North Indian snack, perfect for tea time or as a crispy munchy. These baked cornmeal biscuits, infused with aromatic spices and sesame seeds, provide a wholesome alternative to traditional fried snacks. The method of preparation is simple yet rewarding, yielding a batch of golden, flaky mathris that can be enjoyed for weeks.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornmeal (Makki ka aata) | 2 cups |
| Sesame seeds (Til seeds) | 2 to 3 tablespoons |
| Dried fenugreek leaves (Kasuri Methi) | 1/2 tablespoon |
| Sunflower oil | As required |
| Whole black peppercorns (crushed) | 1/2 teaspoon |
| Salt | To taste |
| Warm water | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 90 |
| Protein | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Total Fat | 4 g |
| Saturated Fat | 0.5 g |
| Sodium | 20 mg |
Preparation Time
| Duration | Time |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 15 servings |
Instructions
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Prepare the Dough: In a large mixing bowl, combine the cornmeal, salt, crushed black pepper, dried fenugreek leaves, and sesame seeds. Mix well to ensure the spices are evenly distributed.
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Incorporate Oil: Add sunflower oil to the mixture. Using your fingertips, rub the oil into the flour until the mixture resembles coarse crumbs. This step helps to create a flaky texture in the mathris.
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Knead the Dough: Gradually add warm water to the mixture, kneading it to form a soft and pliable dough. Be careful not to add too much water; you want a dough that holds together but isn’t sticky. Once kneaded, cover the dough with a damp cloth and let it rest for about 10 to 15 minutes. This resting period allows the flavors to meld and the dough to become softer.
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Preheat the Oven: While the dough rests, preheat your oven to 180°C (350°F).
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Shape the Mathris: After resting, take a small lump of dough and roll it into a ball. Flatten the ball slightly between your palms to form a disc. Ensure that the mathris are uniform in thickness to ensure even baking. Repeat this process with the remaining dough.
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Bake: Arrange the shaped mathris on a baking tray lined with parchment paper. Bake them in the preheated oven for about 25 to 30 minutes or until they turn light brown on both sides. Keep an eye on them to avoid over-baking, as each oven can vary.
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Cool and Store: Once baked, remove the mathris from the oven and allow them to cool on a wire rack. They will become crispier as they cool down. Store the cooled mathris in an airtight container, where they will stay fresh for up to a month.
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Serving Suggestion: Serve your Makki Ki Baked Mathri alongside a steaming cup of hot masala chai. The combination is perfect for a cozy tea time break, offering a satisfying crunch with every bite.
Enjoy this wholesome, baked treat that celebrates the flavors of North Indian cuisine while keeping health in mind. These mathris not only make for a delightful snack but also a great accompaniment to your favorite beverages or a tasty addition to any meal. Happy baking!
