Whole Wheat & Amarnath Flour Baked Mathri

My Experiment with Millet continues. Today i bring you a thin, crisp and an addictive snack Mathri. It is a popular north-indian snack made using flour, water and cumin seeds. Since these days i have totally shunned the use of All Purpose flour/Maida in our cooking, i have used 50:50 combination of wheat flour and amarnath flour.

The goodness of this humble amarnath is manifold. It is nothing but our Keerai vidai, also known as rajgira/ramdana. Originally these are deep-fried, i have again keeping in mind the health factor, tried baking it. The cookies came out good, crisp, flavorful and they were really addictive.

The Inspiration for using Amarnath flour is drawn from none other than Sangeeta khanna. She is doing a series called 101 alternative flours, where she cooks amazing dishes using Multigrain flour, the ones who would have never thought of using in your everyday cooking. Go through it and get inspired.

Ingredients (Makes approximately 20 cookies)

½ Cup Whole Wheat flour

½ cup Amarnath flour/Rajgira flour

2-3 tablespoon butter/coconut oil , @ room temperature

¼ Cup + 2 tablespoon Warm water

½ teaspoon cumin seeds

½ teaspoon white sesame seeds

½ teaspoon freshly ground pepper powder

1 teaspoon kasuri methi/dried fenugreek leaves

salt to taste (approximately ½ tsp)

Method

Take both the flours in a bowl, add coconut oil/butter and rub it into the flour. Add cumin seeds, sesame seeds, pepper powder, kasuri methi and salt and mix well.

Now add warm water little by little and make a soft pilable dough. Divide the dough into two halves. Roll out one half into a thin circle of ¼ inch thickness. Using a cookie cutter, cut out circles from the rolled out dough. Repeat the same with the other half of the dough.
Preheat the Oven to 170C. Line a baking tray with parchement or grease it with a blob of butter. Arrange the cut out cookies on the greased cookie sheet.

Bake for 10 minutes, flip the cookies and bake again for another 10 minutes. Take it out, let them cool on the grill completely. Store the cookies in an air-tight container at room temperature.

Sending this to Cooking from Cookbook Challenge, a weekly event happening @ +srivalli jetti space.