Oats Mathri
Oats Mathri
Oats Mathri is a wholesome and nutritious version of the traditional Indian snack, Mathri, incorporating oats to offer a crunchy and fibre-rich option that supports digestive health and provides sustained energy.
25 Minutes
Serves 2
Ingredients
- Bagrry’s Oats for Atta - 1 ½ cup/li>
- Refined flour (maida) - ½ cup
- Dry methi leaves / Kasoori methi - 1 tbsp
- Ajwain seeds - ½ tsp, crushedh
- Cumin seeds - 1/2 tsp, crushed
- Pepper - 1 tsp, crushed or coarsely ground)
- Salt - ½ tsp
- Oil - 3 tbsp
- Butter (melted) - 1 tbsp
- Water (cold) - ¾ cup or as needed
Recipe
- Take oil and butter in a small bowl, and warm in microwave oven for 45 seconds
- In a wide bowl add the flours, dry methi leaves, ajwain, cumin seeds, crushed pepper, salt and mix well
- Then combine warm oil-butter mixture well with flour
- Using cold water make a stiff dough. Do not knead the dough
- Then cover the dough with plastic wrap or damp cloth and keep aside for 20-30 minutes
- Preheat oven to 350° C. Line a cookie tray with foil paper and brush it with oil.
- Divide the dough in to two halves, roll the first half of the dough into a less than ¼" thick flat disc
- Then using a cookie cutter or a bottle cap, cut smaller discs from the rolled dough
- Transfer the dough discs to a lined baking tray
- Repeat the same with remaining dough and arrange it on the baking tray
- Bake for 12-15 minutes, turn the cookies in between and bake until they turn crisp
- Once done, transfer the baked Methi Mathri to a cooling rack. Allow to cool and store in an air-tight container
- Product links: Bagrry’s Oats for Atta
