These Methi mathris are healthy for two reasons-they use a combination of 7 different grains instead of maida(APF) and they are not deep fried like their traditional counterparts.
Prep Time 15 minutes mins
Cook Time 24 minutes mins
Total Time 39 minutes mins
The original recipe calls for 1 cup whole wheat flour and 1/2 cup thick granular whole wheat traditionally used for halwa and laddoos. I have used ladu Besan/granular gramflour for texture, but you can use regular gramflour/besan. Since these mathris are baked, do not reduce the amount of ghee/oil(moen). Also,the almond flour adds the much needed fat.Do knead the dough for 10-15 minutes and since most of the flours used are gluten free, the resting time of 30 minutes is a must to activate the gluten in the whole wheat flour and all purpose flour/maida. I have used kasoori methi, but you can substitute with 2 cups fresh methi/fenugreek. If using fresh fenugreek,wash and chop finely before mixing. You may need less milk as the fenugreek leaves water when mixed with salt. Can substitute any of the flours used with buckwheat,oat,water chestnut or quinoa flour except for the whole wheat flour. Keep the total flour quantity the same. When you replace any flour, the amount of liquid needed can change as all flours have different absorption levels. After kneading the dough, the dough will never come together like regular chapati dough as there is very little gluten in the dough.It should however be elastic enough to shape into discs. All purpose flour can be replaced by whole wheat flour if you are trying to omit all white flour from the recipe.