Festivals in India are all about joy, family, and of course, a delicious spread of food. But often, our favorite festive snacks are deep-fried, leaving us feeling a little guilty afterward. What if you could enjoy that same crispy, savory goodness without all the oil?Enter the baked mathri. It's the perfect solution for health-conscious foodies. This recipe gives you that classic, flaky texture you love in a traditional mathri, but with a modern, healthy twist. It's a perfect companion for your evening tea or a great snack to serve your guests during Diwali or any other celebration.Here's how you can make this simple and tasty treat right in your own kitchen.What You'll Need:Whole Wheat Flour (Atta): 1 cupSemolina (Sooji/Rava): ¼ cup (This is the secret to extra crispiness!)Ghee or Oil: 2 tablespoons, meltedCarom Seeds (Ajwain): 1 teaspoonKasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, lightly crushedBlack Peppercorns: ½ teaspoon, freshly crushedSalt: To your tasteWater: About ¼ to ½ cup (use as needed)Let's Get Baking:Mix the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, semolina, carom seeds, crushed kasuri methi, crushed black pepper, and salt. Give it a good mix to ensure everything is evenly distributed.Add the Ghee (The 'Moyan'): Now, pour in the melted ghee or oil. This step is crucial for getting that flaky texture. Using your fingertips, rub the ghee into the flour mixture until it resembles breadcrumbs. To check if it's right, take a small amount of the mixture in your fist and press it. If it holds its shape, you've got it perfect.Knead the Dough: Slowly add water, a little at a time, and knead everything into a firm, stiff dough. Be careful not to add too much water; the dough should not be soft like a roti dough. Once it comes together, cover it with a damp cloth and let it rest for about 20-30 minutes.Shape the Mathris: After the dough has rested, knead it again for a minute. Now, take small portions of the dough and roll them into smooth balls. Place a ball on a flat surface and press it down with your palm or use a rolling pin to flatten it into a small disc, about 2-3 inches in diameter. You can make them as thin or thick as you like. Using a fork, prick the surface of the mathris a few times. This prevents them from puffing up while baking.Time to Bake: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper and arrange the mathris on it in a single layer.Bake to Golden Perfection: Bake for 15-20 minutes on one side. Then, carefully take the tray out, flip the mathris over, and bake for another 10-15 minutes on the other side, or until they are golden brown and crispy. Keep a close eye on them during the last few minutes as they can burn quickly.Cool and Store: Once done, take them out of the oven and let them cool down completely on a wire rack. They will get crispier as they cool. Once they've reached room temperature, you can store them in an airtight container for several weeks.Enjoy your homemade, guilt-free baked mathri with a cup of hot tea or some tangy pickle
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