Baked Methi Mathri

𝘉𝘰𝘳𝘦𝘥 𝘰𝘧 𝘩𝘢𝘷𝘪𝘯𝘨 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘴𝘯𝘢𝘤𝘬𝘴 𝘦𝘷𝘦𝘳𝘺𝘥𝘢𝘺 ( 𝘢𝘴 𝘱𝘢𝘳𝘵 𝘰𝘧 𝘤𝘭𝘦𝘢𝘯𝘦𝘢𝘵𝘪𝘯𝘨) 𝘛𝘳𝘺 𝘵𝘩𝘦𝘴𝘦 #𝘣𝘢𝘬𝘦𝘥𝘮𝘦𝘵𝘩𝘪𝘮𝘢𝘵𝘩𝘳𝘪𝘴 𝘮𝘢𝘥𝘦 𝘧𝘳𝘰𝘮 7 𝘥𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘵 𝘩𝘦𝘢𝘭𝘵𝘩𝘺 𝘨𝘳𝘢𝘪𝘯𝘴. 𝘔𝘶𝘤𝘩 𝘩𝘦𝘢𝘭𝘵𝘩𝘪𝘦𝘳 𝘵𝘩𝘢𝘯 𝘢𝘯𝘺 𝘰𝘵𝘩𝘦𝘳 𝘴𝘵𝘰𝘳𝘦 𝘣𝘰𝘶𝘨𝘩𝘵 ( 𝘥𝘪𝘦𝘵 𝘮𝘪𝘹𝘵𝘶𝘳𝘦𝘴 ) 𝘰𝘳 𝘥𝘦𝘦𝘱 𝘧𝘳𝘪𝘦𝘥 𝘴𝘯𝘢𝘤𝘬𝘴. 𝘗𝘦𝘳𝘧𝘦𝘤𝘵 𝘤𝘰𝘮𝘱𝘭𝘪𝘮𝘦𝘯𝘵 𝘧𝘰𝘳 𝘺𝘰𝘶𝘳 𝘦𝘷𝘦𝘯𝘪𝘯𝘨 𝘵𝘦𝘢 𝘵𝘪𝘮𝘦

Ingredients

• Whole wheat regular/multigrain flour (atta) – 1 cup
• Whole coarse wheat flour(Motta/laddu atta) – 1/2 cup
• All-purpose flour (maida) – 1/4 cup
• Chickpea flour (besan) – 1/4 cup
• Pearl millet flour (bajra) – 1/4 cup
• Finger millet flour (raagi) – 1/4 cup
• Sorghum flour (jowar) – 1/4 cup
• Amaranth flour (rajgira) – 1/4 cup
• Almond flour – 1 cup
• Fresh fenugreek (methi) – 2 cup chopped (150 gms)
• Clarified butter (ghee)– 1 cup
• Milk – 1/2 cup
• Salt – as per taste
• Carom seeds (ajwain) – 1 tsp
• Fennel seeds (saunf)
• 2 tsp crushed -Red chili powder
• 1/2 tsp -Turmeric powder
• 1/4 tsp -Carom seeds powder (ajwain)
• 1 tsp -Dry ginger powder
• 1 tsp -Dry mango powder
• 1 to 2 tsp -Baking Powder
• 1/2 tsp -Baking Soda

Procedure

• Mix all the dry ingredients first and then add chopped methi leaves or dry methi leaves.
• Now add ghee to your flour mixture and mix. The mixture should be very crumbly at this point.
• Now start adding milk little by little making sure your dough needs to be really stiff. Knead the dough for 10-15 minutes and keep it aside for 30 minutes.
• Divide the dough into small balls and then press them between the palms or make a large Chapati of the dough , and cut small rounded flat Mathris using a cutter.
• Preheat oven at 375 f and place the baking sheet in the oven.
• Bake for 6-8 minutes on the first side, and then flip and bake for another 10 minutes. Time will vary with the thickness of the mathri.
• So keep an eye on them. Once little brown from both sides take them out and let them cool down. Enjoy