Mathri is a flaky biscuit from the north-west region of India. It can be made either sweet or savoury. I stumbled upon a live session on Instagram hosted by Chef Amrita and Ranveer Brar and I instantly knew I had to make this. I have always been a fan of indian sweets and snacks and am on a look out for new ideas and this recipe happened just by chance. This recipe is the sweet version made by Chef Amrita. It combines my flavourite Indian flavours – cardamom, jaggery and saffron into a tasty tea time snack. It is quick to make and has all the goodness of ghee for a healthy snack.
If you do try this recipe, share it on Instagram and tag us. Follow us on @kpfoodheaven for latest updates on our recipes and posts!
Total cook time: 40 minutes
Servings: 12 cookies
- 125 gms wholewheat flour (atta)
- 63 gms jaggery powder (or grated jaggery)
- 30 gms melted ghee
- Few saffron strands infused in ghee for 10 mins (optional)
- 12-14 crushed almonds (or chopped)
- ¼ tsp cardamom powder
- Pinch of salt
- Chilled water (from the fridge or add some ice) as required to knead the dough
- In a deep bowl, mix the whole wheat flour, cardamom powder, salt and mix.
- Add the melted ghee infused with saffron and mix with your fingers until you get a crumbly dough.
3. Next, add the powdered jaggery and crushed almonds and mix.
4. Start adding chilled water little at a time and knead to a hard or semi-soft dough. You need just enough water to combine the dough well.
5. Rest the dough for about 10 minutes.
6. Pre-heat the oven at 180 degree celsius.
7. Divide the dough into 12 equal portions and flatten it like a cookie about 1.5-2 inches in diameter. Ensure it is not too thick or too thin.
8. Place the flattened dough on a lined baking tray.
9. Bake for 15-20 minutes until the edges brown.
9. Enjoy once cold with hot tea!
Hope you enjoy this!