Indian Snacks Recipe
Baked Mathri not only satisfies your snack cravings but also invites you to explore the rich tapestry of Indian culinary traditions.
By preparing these traditional snacks, you're embracing cultural heritage and connecting with family. Here are some key points to remember:
Cultural Significance: Snacks play a crucial role during festivals and rituals, often offered as prasadam.
Emotional Bonds: Sharing these treats strengthens family ties and evokes nostalgia. The flexible timing of snacks allows for enjoyment at various moments throughout the day, enhancing the experience.
Historical Roots: Many snacks, like chaat, trace back to royal kitchens, showcasing innovation over time.
Preservation: Using seasonal ingredients helps maintain freshness and showcases regional diversity.
- 1 cup whole wheat flour
- ½ cup semolina
- 2 tablespoons sesame seeds
- 1 teaspoon carom seeds ajwain
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon salt adjust to taste
- 2 tablespoons oil
- Water as needed for kneading
In a large mixing bowl, combine whole wheat flour, semolina, sesame seeds, carom seeds, turmeric powder, red chili powder, and salt. Mix well to guarantee that the dry ingredients are evenly distributed.
Add the oil to the dry mixture and rub it in with your fingers until the mixture resembles coarse crumbs. This step helps create a flaky texture in the mathri.
Gradually add water, a little at a time, kneading the mixture into a firm and smooth dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
Preheat your oven to 180°C (350°F). After the resting time, take small portions of the dough and roll them out into flat discs of about ¼ inch thickness. You can use a cookie cutter or a sharp knife to cut out desired shapes.
Place the rolled mathris on a baking tray lined with parchment paper. Prick them with a fork to prevent puffing during baking.
Bake in the preheated oven for 20-25 minutes or until the mathris turn golden brown and crispy. Keep an eye on them to avoid over-baking.
Once baked, remove the mathris from the oven and let them cool completely on a wire rack before storing them in an airtight container.