Dough | My Journey So Far….

Oven Baked Mathri by Jyoti Singh — Oven Baked Mathri

Mathri and Namakpaare are the most eaten snacks in India. My husband love these salty snacks; only problem – It’s not a healthy snack. 😦

To overcome this problem I tried the oven baked method instead of frying them in oil.

Ingredients–

1 cup All Purpose Flour
1 tbsp Carom seeds
½ tbsp Cumin Powder
¼ tbsp Baking Powder
2 tbsp Ghee/Butter
Salt as per taste
Water as required for kneading

Method –

Preheat your Oven to 350 F.
Mix Flour, cumin seeds, cumin powder, baking powder and salt in a large bowl.
Add melted butter/ghee to it and with the help of water knead into a dough.
To make Mathri, make small balls of dough and place them on baking sheet; just like you do with cookies.
To make Namakpaare, flatten the dough and then cut it into elongated rectangular shape with the use of a knife.
Spray some oil and put Mathri and Namakpaare on baking sheet.
Bake them in Oven for 20 minutes, turn them over and again bake for 15 minutes.
Oven temperature varies so just make sure that your Mathris are light golden brown and are crisp.

Mathris and Namakpaare are ready to serve. You can team them up with coriander or mint chutney, or ketchup. Best served along with a hot cup of tea or coffee.

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences 🙂

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Kulcha is the most famous Punjabi flat bread. I love eating it with spicy Chole and Paneer dishes. Although, I prefer it with Matar or Chole.

Kulcha by Jyoti Singh — Kulch with Matar and Tamarind Chutney

Here is one version of Kulcha which is not fried but rather cooked with almost no oil, on a skillet.

Ingredients –

1 cup All Purpose Flour
2 tbsp Yogurt
½ tbsp Baking Powder
½ tbsp sugar
½ tbsp salt
¼ cup Milk
½ tbsp oil

Method –

Mix Flour with Baking Powder, Sugar and Salt, in a bowl.
Add Yogurt, oil and mix well. Use Milk to make a soft dough.
Rest the dough for atleast 2 hours.
Make small round patties with dough and roll it to make into flat elliptical shape (look at the pic for clarity).
Heat the skillet/flat pan, and sprinkle little oil over it.
Place Kulcha on the skillet. Brush top of Kulcha with water and sprinkle cilantro leaves on it. (you can also use Kalaunji).
When top part start making bubbles, flip it over.
Flip it again after a minute.
Do this till your Kulcha got that beautiful golden color spot on it.
Remove it from skillet. Brush with some butter and serve hot.

Kulcha is ready, just keep in mind to cook it on medium heat, so it can be cooked thoroughly without getting burnt. You can use Kalaunji or cilantro for garnishing. Health conscious, avoid the butter at the end. 🙂

Kulcha is best served with Chole, but here I have used them with spicy Matar Daal. I love this combination.

Along with Matar and Kulcha, we have Imli(Tamarind) chutney here.

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences 🙂