Baked Thandai Mathri

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Holi is almost here and what better way to celebrate it with a thandai floured healthy snack. Yes, you heard it right. This baked thandai mathri recipe is healthy and tasty snack that you can enjoy with your family and friends.

About This Recipe

Mathris are usually deep-fried and prepared using maida and sooji. But this healthy version of thandai flavoured mathri is –

• prepared using 50% wheat flour & 50% maida
• baked not fried
• prepared with just few basic ingredients

We have added Homemade thandai powder to mathri dough for the delectable thandai flavour.

Ingredients

Flour – We have used Maida and Wheat flour for the dough in 50:50 ratio. Addition of maida makes this mathri flaky and crispy. Do not skip adding maida, but you can change the proportion to 60:40.

Thandai Powder – Homemade Thandai Powder in this recipe brings out the flavors and is a must. You can easily make Thandai Powder at home by following our recipe. We recommend you must try the recipe with homemade thandai powder, but if in case you don’t have access to ingredients or are in a hurry, then you can use a store-bought one.

Baking Powder – Baking powder makes this mathri light and flaky.

Other Ingredients – We will need powdered sugar, ghee and milk. Do add milk gradually to make a stiff dough.

How to make Baked Thandai Mathri – Step by Step Recipe

For the Dough

• In a bowl, sift wheat flour and maida.

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1. To it add powdered sugar, homemade thandai powder, baking powder. Mix all dry ingredients.

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1. Now add ghee, mix and rub the mixture between palms till it resembles breadcrumbs-like texture.
2. Now add little milk and make a stiff yet smooth dough.

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1. Preparing the mathris
3. Divide the dough in 7 equal parts and make balls out of it. Flatten it lightly and roll it to make a small mathri (puri) of medium thickness. You can use maida while rolling.

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1. Baking the Mathris
3. Pre-heat oven at 180 degrees Celsius. Line a baking tray with parchment paper. Place puris on it.
4. Bake at 180 degrees for 15-17 minutes. Baking time depends on your convection watt capacity. We suggest you remain alert after 15 minutes. If you are using a Convection, then place lower grill rack and then put your baking tray on it.
5. Mathris will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. Let the mathris come to room temperature and then check for the crispy texture. If you think mathris are underbaked, reduce the temperature to 160 degrees and the bake for a few more minutes.
6. Once cooled, store in an air-tight container.

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Tips & Tricks

• If you are using only maida in the recipe, milk quantity will reduce.
• We have rolled each mathri, so it resembles exact mathri shape. But you can also roll the dough in a big circle and cut mathris in round/square shape using cutters.
• If you are using a Convection, then place lower grill rack and then put your baking tray on it.
• Mathris will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. Let the mathris come to room temperature and then check for the crispy texture. If you think mathris are underbaked, reduce the temperature to 160 degrees and then bake for a few more minutes.

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Frequently Asked Questions (FAQs)

Is Mathri made of Maida ?

Yes, usually mathris are made with refined flour (maida) and semolina. But this is a healthy version of mathri prepared using 50% wheat flour & 50% maida and has thandai flavour added. For that, we have used homemade thandai powder.

Can we skip adding baking powder ?

Since this mathri is baked and not fried, it is necessary to add baking powder in the recipe for crispy yet flaky texture. So do not skip baking powder in this recipe.

Can we prepare this mathri with wheat flour instead of 50% wheat flour & 50% maida ?

We recommend using both the flours in equal proportions, otherwise you won’t get that flaky texture. You can try changing the proportion to 60% wheat flour and 40% maida.

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