Evening tea is a very common phenomena in every household and along with this “Shaam ki Chai” there always has to be some kind of savory snacks. And we Punjabis lovvve to have deep fried snacks- pakodes/ fritters, samosas, chaat, mathris, etc etc…primarily all stuffs which are not so good for the health if had on a regular basis Rightly said we are people who live to eat and not eat to live! 🙂
When I was a working women ( have been a part of the fast paced corporate world for 9 years), never actually got the time to sit and enjoy the evening tea with dear “D” but for the last couple of years being in USA has brought a lot of changes to our lives. We have more time for each other after he comes back from work. Weekends are more fun and we are enjoying every moment. So now with ample free time, evening tea has become a religion for us. Chit chatting, laughing, sipping on a hot tea with snacks is pure bliss. Have seen days when we hardly could see each other before 8 pm, tea was just of question.
So having fried stuffs or plain biscuits everyday becomes monotonous and unhealthy too. Last year I had made Palak Nimkeen (Spinach) which were deep fried, but had been thinking of baking them for a very long time. Had seen many bloggers sharing their recipes of baked methi mathri, I wanted to try something different. The Methi Mathris that my mom makes, oh my, they are so tasty and crunchy…didn’t want to change the taste and texture of that. So decided to bake the spinach one and that to without using all purpose flour. I used wheat flour and gram flour for variation and must say they turned out pretty well. A good substitute to all the sugar loaded biscuits, deep fried snacks. Perfect for guilt free tea time snack!
1/3 Cup Whole wheat flour
1/3 Cup Gram flour (Besan)
1 Tbsp Semolina
1/2 Tsp Red Chili Flakes
1/2 Tsp Garlic powder
3-4 Tbsp finely chopped spinach leaves
1/2 Tsp Turmeric Powder
2 Tsp Vegetable Oil
1-1/2 Tsp Butter
Pinch of Asafoetida
Ajwain (Carom Seeds) and Salt to taste
Preheat the oven to 300F.
Mix all the ingredients together and make a stiff dough by adding very little water.
Roll the dough to 1mm inch thickness circle and cut into small circles (1 1/2″-2″ diameter), I used the cap of a bottle.
Place on a baking sheet lined with parchment paper.
Bake for 15-18 mins. Let it cool for sometime before serving with a cup of hot tea.
Note: Can be stored in an airtight container to retain freshness and crispiness.