Oats Mathri

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  • 25 Minutes
  • 2 Serving

INGREDIENTS

  • Bagrry’s Oats for Atta - 1 ½ cup
  • Refined flour (maida) - ½ cup
  • Dry methi leaves / Kasoori methi - 1 tbsp
  • Ajwain seeds - ½ tsp, crushed
  • 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

PREPARATION

  • 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

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