Hello HST readers, many of you may be wondering why there has not been a post here on the blog for some time now, and many know that the original writer of this blog passed away on 10th July 2018. As her daughter I have thought a lot about how to advance this blog and continue her dream on . . .of sharing recipes.
It was also difficult to come to this space and read her posts and not just be heart broken again. . . the heartbreak I felt when we lost her. Now all I have left is her words, her tips and advises and her recipe diary... which I go back to so many times. And so I must carry her vision forward, and that is what this attempt is.
So I will try to bring here some of her recipes from her diary, some that I learnt from her and some of my own and try to take her dream forward...one recipe at a time... today I want to share her classic mathri, which I have tweaked a little to make it more healthy.
I have replaced some of the maida (all purpose fluor) with other healthier flour alternatives, used olive oil, and baked it in the oven (instead of frying it)...I call this baked multigrain mathri....my kids love it as an evening snack, and sometimes they have it with a hummus/yogurt dip.
- these can be enjoyed as a snack on their own!!
- enjoy them like crackers with some hummus, they taste great!!
- use them as papdi in a papdi chaat!!
RECIPE
INGREDIENTS
2 cups maida (all purpose flour)
1/4 cup whole wheat lour
1/4 cup corn meal
1/4 cup Bajra (pearl millet)/Ragi (finger millet)
** if you don't have any of the millet flours, just add corn meal (I used pearl millet in this recipe)
2/3 cup olive oil
1.5 tsp salt
1 tsp pepper
1 tbsp kasuri methi (used for flavor - can be omitted)
1 to 2 cups water (use as needed - the lesser the water the better)
METHOD
- Preheat the oven to 350 degrees, line a cookie sheet with parchment paper)/ If you want these can deep fried, but I baked them and they came out great.
- Add all the flours, salt, pepper, and kasuri methi in a large mixing bowl.
- Add the olive oil and rub it into the flour to resemble breadcrumbs
- slowly add the water to combine into a "tight"/firm dough
- Roll out into a large surface and cut out squares (like I did in the picture (to about 1/4 cm thickness)
OR
- divide into individual size balls and roll them into round shapes if you wish (to about 1/4 cm thickness)
- Bake them in the oven until golden brown.
- Cool and store in an air tight container for a month.
This recipes makes a large batch (and depends on how small the mathris are cut out)
