Baked whole wheat crisps with yoghurt mint dip

This recipe is inspired from a snack which I mom would always make and keep in the house. It was our favourite thing to munch on during exams and in the evening with tea. Mathri, as it is called in the north of India , is a deep fried snack and is also made from all purpose flour and hence a big no no these days. Here I’ve modified it by replacing the all purpose flour with whole wheat flour and instead of deep frying , I have baked them. Pairing it with a yoghurt dip makes it the perfect evening snack. The crisps can also be added to a salad to give them an extra crunch.

THE CRISPS

Ingredients:

1 cup whole wheat flour

11/2 cup semolina

3 tbsp oil

1 tsp carrom seeds

1 tsp chilli powder ( optional )

1/4 th tsp soda

Salt to taste

Water to knead

Method:

Mix all the dry ingredients in a bowl and add the oil to it. Rub well with the fingers till you get a bread crumb like mixture. Add water in small quantities and knead to make a stiff dough. If the dough is soft they may not be crisp enough after baking. Cover the dough and allow it to rest for around 30 minutes. Preheat the oven to 200 degree centigrade and roll out the dough into large rounds which are not too thick. Use a cookie cutter and cut out desirable shapes . Bake in the centre of the oven for 15 mins and then take the oven tray out. Allow the crisps to cool on the tray before storing them in an airtight container.

YOGHURT DIP

Ingredients:

200 GMs of Greek yoghurt or hung curd

2 tsp whole grain mustard

1/2 tsp black pepper powder

1 tsp salt

2-3 cloves of garlic minced

1/2 tsp sugar

1/2 cup chopped mint leaves

Method:

Beat the yoghurt to a smooth consistency and add the rest of the ingredients to it. Mix well and refrigerate in a covered container. The mustard takes a few hours to bring out its flavours and it would be a good idea to prepare the yoghurt dip and allow it to sit in the refrigerator for a few hours before serving.

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