The festival season is on. We have been binging on sweets. Amidst all the sweet stuff, the heart longs to relish the
savoury and I gear up to make this healthy version of our own mathri.
Instead of refined flour, whole wheat flour is used as a base and I have added jowar , ragi and quinoa flours. You can roast the flour if you like. It’s absolutely divine and the best part is that I haven’t added baking powder to it. Still it’s very soft and crispy. Try the recipe and share your feedback in comments.
- 1 cup Whole Wheat Flour
- 1/4 cup Ragi or Finger Millet Flour
- 1/4 cup Jowar or Sorghum Flour
- 2 tbsp Quinoa Flour
- 1/2 cup Ghee or Clarified Butter
- 2 tsp Thick Curd
- 1/4 cup Water
- 1 tsp Salt
- 1 tbsp Black Pepper
- 1/4 tsp Carom Seeds
- 1 tsp Sesame seeds
- In a large bowl, take the flours, wheat,jowar, ragi and quinoa.
- Add salt and carom seeds. Give it a good mix.
- Add ghee and rub it with flour using your hands. The mixture will become crumbly.
- Make a dough with the help of curd and water, kneading it gently. Add more water if the dough isn't coming together. The dough should be smooth.
- Allow it to rest for 15 minutes.
- Meanwhile, preheat the oven at 180 C for 10 minutes.
- Divide the dough into two parts. Roll each part into a chapati by keeping it between two layers of parchment paper. Sprinkle sesame seeds and press them with the rolling pin.
- Cut crackers with the help of a cookie cutter. Stud each cracker with black peppercorn.
- Bake at 180 C for 15 minutes or till the edges start browning.
- Cool on a wire rack and store in an airtight container.