Baked multigrain Mathri / cracker recipe

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)

SAVOURY BAKED CAKE

SAVOURY BAKED CAKE

METHI LAGAN

 Edited: This post was featured at Cook Blog Share week 21 on 8th December 2015.

Here is the link at sneakyweg.

Edited; This recipe was published in the  "Here's the Scoop" newspaper of Airdrie Alberta on 17th August 2017.

This is a very nice baked, savoury snack for parties and picnics. But the name is very strange because lagan means appropriate time, I think the word lagan is derived from Sanskrit language means mahurat (specific time). So I don't know how this dish got this name. This is a baked item with healthy ingredients like sweet corn and fresh green fenugreek leaves.

Fenugreek is a herb with lots of health benefits. Dry Fenugreek seeds are used as a spice in many South Asian dishes and green leaves are also used in many recipes. According to Wikipedia, India is the largest producer of this herb.

Though fenugreek leaves and seeds have a slightly bitter taste, it is good for health. Dry fenugreek leaves which are called Kasoori methi gives very nice aroma in many snacks, even in shahi gravy dishes.

Fenugreek leaves and seeds are considered a very good home remedy for many health issues. Traditionally in our homes, we make fenugreek fudge or laddoos for pregnant women and give them in the ninth month to induce labour. They also help to reduce menstrual pain, pain in legs and waist after delivery and for milk production in lactating women.

This recipe seems to have originated amongst the Indians from South Africa. I heard about this recipe from a friend in Botswana and no body had heard of this recipe amongst my friends and family in India.

RECIPE

INGREDIENTS:-

• 1 cup semolina
• ¾ cup all purpose flour (maida)
• ½ cup chick peas flour (besan)
• 1 cup milk
• 1 tin sweet corn (400 grams)
• 2 tea spoon baking powder
• ¼ cup oil
• 1 cup chopped green fenugreek( methi) leaves
• 1 cup chopped garlic, ginger, onion, green chili (One medium onion, 5 garlic clove, small piece of ginger, 4 green chilies)
• salt to taste
• ¼ teaspoon turmeric powder (haldi)
• 100 grams sesame seed (till) for decoration

you also require a flat big rectangular baking dish.

METHOD

• Sieve the semolina, chick peas flour and all purpose flour in a big bowl.
• Add baking powder, salt, and turmeric and mix well.
• Add ginger, garlic, onion, green chilies and methi leaves and fold in the flour properly.
• Add corn, milk, and oil, mix well. It will look like a thick batter.
• Grease the baking dish, preheat oven at180 degrees C.
• Pour the mixture into a greased tray, spread and flatten the whole batter in the tray.
• Sprinkle the sesame seeds on top of the mixture.
• Put it in a hot oven for 25 -30 minutes, till the top layer of the sesame seeds looks brown. Insert a knife to check if cooked properly.
• Leave it to cool, when cold, cut the pieces in 5 cm square shape and serve.

It is a full meal, can also be served at room temperature, with any sauce or chutney of taste with any drink or tea, coffee. You can make 20-24 pieces depending on size. Can be served to 6-8 people.

This recipe I am sending as my blog entry for the 'Join us for Breakfast' event here.
Also for recipe of the week event, and with Food Year linkup-June, and  with Food and Fitness Friday, and with Fiesta Friday and with Cook blog share and Way wow link party and with Real Food Friday

      

Also for another two more cooking with herbs event, and for bake of the week event, and Hadge Combers for Tea time treats and Lavender and lovage, and for Meatless Monday event, and with Everybody eats well,and with Saturday spake Link Party, and with Tuesday Tutorial and with Creative kids Tuesday.

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