Mathris are usually deep fried and prepared from maida. But this healthy version of thandai flavoured mathri is – - prepared using 50% wheat flour & 50% maida - baked not fried
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In a bowl, sift wheat flour and maida. To it add powdered sugar, homemade thandai powder and baking powder. Mix all dry ingredients. Now add ghee, mix and rub the mixture between palms till it resembles breadcrumbs-like texture.
Now add little milk and make a stiff yet smooth dough.
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.
Pre-heat oven at 180 degrees Celsius. Line a baking tray with parchment paper. Place mathris on it.
Bake at 180 degrees for 15-17 minutes. Baking time depends on your convection watt capacity. We have used 220W Convection Oven. 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.
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.Once cooled, store in an air-tight container.
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Notes
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.