Crispy Baked Multigrain Mathri with Chia Seeds (Vegan & Healthy)
1 hour 10 minutes
748 reads
About Crispy Baked Multigrain Mathri with Chia Seeds (Vegan & Healthy)
Craving a crispy, healthy snack that's bursting with flavor? These baked multigrain mathri are the answer! Imagine the satisfying crunch with every bite, perfect for teatime or any moment you need a delicious pick-me-up.Made with wholesome ingredients like chia seeds, whole wheat flour, and sorghum flour, these mathri are packed with nutrients and baked to golden perfection. This easy-to-follow recipe delivers a guilt-free indulgence without excessive oil.Enjoy these flavorful mathri with a tangy mango pickle or your favorite chutney for an explosion of taste. They're guaranteed to be a crowd-pleaser, disappearing from the plate in minutes!
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
Dry Ingredients
- 3 tbsp Whole Wheat Flour whole
- 2 tbsp Sorghum Flour
- 2 tbsp Pearl Millet Flour bajra atta
- 1 tbsp Chia Seeds
- 1/2 tbsp Sesame Seeds
- 1/2 tsp Jaggery or honey
- 1 tsp Peppercorns black, crushed
- 1-2 tsp Salt or to taste
- 2 tsp Coriander chopped, finely, optional
Instructions
- Preheat oven to 350°F (180°C). This ensures the mathri bake evenly.
- In a large bowl, combine all dry ingredients: whole wheat flour, sorghum flour, pearl millet flour, chia seeds, sesame seeds, jaggery or honey, crushed black peppercorns, salt, and optional coriander.
- Add the oil to the dry ingredients. Use your fingertips to rub the oil into the flour mixture until it resembles coarse breadcrumbs. This helps create a flaky texture.
- Gradually add cold water, a tablespoon at a time, while mixing with your hands. Push the dough from the sides to the middle of the bowl. Stop adding water once a firm, yet pliable dough forms. Avoid overmixing.
- Cover the dough with a damp cloth and let it rest for 15 minutes. This allows the gluten to relax, resulting in more tender mathri.
- On a lightly floured surface, roll out the dough into a large circle, about 1/4 inch thick.
- Use a pizza cutter or sharp knife to cut the dough into triangles or desired shapes. Alternatively, use a cookie cutter to cut out circles.
- Place the mathri on a baking sheet lined with parchment paper. Prick each mathri evenly with a fork. This prevents them from puffing up excessively during baking.
- Bake for 20-25 minutes, or until golden brown and crisp. The baking time may vary depending on your oven.
- Remove the mathri from the oven and let them cool completely on a wire rack. Cooling ensures they become perfectly crisp.
- Store the cooled mathri in an airtight container to maintain their crispness. Enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a different type of chili altogether.
- If you're short on time, you can use pre-cooked chicken, but be sure to add it towards the end of the cooking process to warm it through.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for longer storage. Allow it to cool completely before transferring it to a freezer-safe container or bag. It will keep for up to 3 months in the freezer.
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Recipe Nutrition
Calories: 51kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 291mgPotassium: 36mgFiber: 1gSugar: 0.3gVitamin A: 6IUVitamin C: 0.03mgCalcium: 18mgIron: 0.5mg
Parinaaz Marolia
Articles: 58
6 Comments
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This looks so inviting! I’m eager to try it.
Such a great recipe! Can’t wait to try it.
Absolutely delicious! Thanks for sharing.
Healthy mathris. I love such recipes.
I heard mathri and thought oh no another fried recipe but when I saw 1 tablespoon oil. I was tempted to read about it. All these snacks are just not me but this recipe is inspiring me to try it.
This looks amazing! Thanks for sharing.