BAKED FARSI PURI/ MATHRI
Baked Farsi Puri/ Mathri is a healthy way to enjoy the famous Indian fried Snack. Spicy, crispy and a gult free snack.
Ingredients
- 2 cups wheat flour atta
- ¼ cup semolina
- ¼ tsp ajwain
- ½ tsp cumin seeds
- 3 tbsp oil
- ¾ -1 tsp salt
- 1 tbsp sesame seeds
- 1 tsp ginger paste
- 1 tsp green chilli paste optional
- ¼ tsp turmeric powder
- ½ - ⅔ cup water
- 1 pinch soda bicarbonate/ baking soda
- 1-2 tsp kasuri methi optional
- extra oil for brushing the baking trays
Instructions
- Mix flour and semolina in a mixing bowl.
- Add salt, cumin, sesame seeds, ajwain, green chilli, ginger pastes, kasuri methi, turmeric powder and soda bicarbonate. Mix well.
- Add oil and rub into the flour.
- Add water and form a dough which is not hard or too soft.
- Cover the dough with a damp cloth or a lid and allow it to rest for 10 -15 mins.
- Preheat the oven to 180°C.
- Divide the dough into 40 -45 parts. Roll them into balls.
- Roll out each ball into a small circle which is about 2 inches in diameter or thin. Thick ones will not become crispy.
- Place on the prepared baking tray. Make small cuts over the rolled out circle with a knife or prick with a fork.
- Repeat with the remaining dough.
- Bake for 12 minutes. Take the tray out and flip the farsi puri over.
- Bake further for another 3-4 minutes or till the farsi puri appears light golden brown in colour.
- Take the puris out of the oven. Allow them to cool on a wire rack.
- Store in an airtight contianer or jar.
Notes
- Adjust spices according to your taste
- Make plain ones by adding only ajwain, pepper powder and cumin seeds.
- Make sure to roll the puris out thin. Thick ones will not bake to crispiness.
- I tried rolling out one big circle and cutting the puris out with a cutter to save time. However, I found that the puris didn't have equal thickness. This made baking them a bit more difficult.