I am one of those people who hates to waste anything, food, leftovers, you name it, I can repurpose anything and everything and make something totally different out of it. So if you read” How to make Ghee/Clarified Butter in a crockpot-with step by step pictures” you know that I have been making ghee regularly at home for almost 20 years now. Not one to waste the solids left behind, my usual go to recipe is to mix it with Wholewheat Flour/Atta, add enough water to it and make parathas out of it.
These ghee parathas as I like to call them are the tastiest, most khasta (a term used by Indians when it is moist with fat) parathas you will eat. Make them plain and they pair well with any vegetable or curry, throw in some spices and it tastes amazing with tea and pickle, my favorite way of eating.
Anyway, this time I wanted to try something different. Always on the lookout for new, healthy snacks to try with tea , I decided to make these Mathis. Mathis traditionally are deep fried at a low temperature and are sinfully delicious. My mother in law made the best Mathis and Kachoris and I wish I had learnt more things from her. She always had big jars full of snacks ready at all times! If you follow my blog, you know that I am always trying to find a healthier option/version. A light bulb went on, and I thought why not try to bake these mathis/crackers instead of frying them. This was a successful experiment and they turned out crisp and delicious! So here is the recipe-
Wholewheat Baked Mathis/Crackers
Ingredients
- 1 heaped cup Wholewheat Flour/Atta
- Solids leftover from making ghee out of 64 oz Unsalted Butter or 2-3 tbsp ghee
- Carom seeds/Ajwain-1/4 to 1/2 tsp
- 1/2 tsp Red Chili Powder optional
- Salt as per taste
- Water as needed to make a tight dough
Instructions
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Preheat oven to 350F and then REDUCE temperature to 200F.
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After making Ghee,cool and strain into bottles.
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The solids that are left behind in the pan and strainer, to those add Whole wheat Flour/Atta and all above ingredients,except water and mix them well till crumbly.
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Start adding a little water at a time,knead, add more water if needed, we are trying to make a tight dough.
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Once you have made dough, let it rest for 30 minutes.
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Roll out thin Mathis/crackers and poke on both sides with a fork.This is important. We want to make them crisp.
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Put on a greased baking sheet, brush oil very lightly on the mathis and bake at 200F for 30 minutes.
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Turn them over, brush lightly with oil and bake again for 30 minutes.
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Turn them over, and bake again for an additional 15 minutes.
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Enjoy with coffee or tea.
Notes
The whole wheat should be added a little at a time. Crumble with fingertips, add some more.
Same thing with water, add a little at a time, knead and add some more as needed to make a tight dough.
These taste great even with Black pepper, Rosemary, Italian seasoning,Garlic and onion powder or any seasoning that you desire.
If you add too much water, its okay, just make parathas out of it on a pan instead of baking!
Here is the step by step pictorial recipe-
Make a tight dough with wholewheat flour/atta, spices and water. Let it rest for 30 minutes.
Roll out thin discs and poke all over, on both sides, with a fork
Bake for 30 minutes, Brush oil very lightly on the other side and flip and bake again
Enjoy guilt free with tea or coffee!
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Lavina
????
Aanchal Gupta
Thanks Lavina, hope you will try them out.
Sonia cheema
Suppose we don’t have ghee left over then how can we make it
Aanchal Gupta
Hi Seema,you can add a few tbsps of ghee to the wholewheat flour make the baked mathis.