ABOUT Spicy Spinach crackers (Baked Masala Palak Mathari) RECIPE
These spicy spinach crackers with flavours of ginger, garlic, chillies and dried fenugreek leaves are the baked version of my mum-in-law’s awesome masala palak mathari.
Recipe Tags
Veg
Easy
Everyday
Indian
Baking
Snacks
Healthy
Ingredients Serving: 10
150 grams or 1 cup wholemeal flour (chapati aata in Hindi)
125 grams or 1 cup plain flour (maida in hindi)
1/2 teaspoon baking soda
4 tablespoons or 1/4 cup clarified butter (known as ghee)
1 and 1/2 tablespoon minced garlic
1 green chilli, chopped finely (or more as per preference)
100 gram spinach, washed and chopped finely (makes about 1 cup after chopping)
Preheat the oven to 180 C/160 C fan/350 F/gas 4.
Line 2 baking trays with baking parchment.
Mix both the flours and baking soda together and keep aside. If you want you can use only plain flour.
Heat clarified butter (ghee) in a non stick pan on a medium heat. Add minced garlic, ginger and chopped green chillies.
Fry them till they start getting crisp and look pink. Do NOT brown them.
Add in chopped spinach and fry for a minute. You will see the oil oozing out from the sides. Switch off the flame and add red chilli powder, dried fenugreek leaves and salt. Mix nicely.
Add the spinach mixture to the flour and stir with a wooden spoon. DO NOT TOUCH the flour with bare hands as the mixture will be very HOT. Keep mixing till they combine well and feel warm to touch.
Mix the dough with hand and sprinkle 1 tablespoon lukewarm water. Mix and sprinkle another tablespoon of water. Mix well and add the last tablespoon of water.
I used 3 tablespoon of lukewarm water. You may need more or less depending on the quality of the flour.
Knead to a hard dough. Cover with cling film and keep aside for 30 minutes at room temperature.
Divide the dough in halves and then each half into 12-15 equal parts. Make balls and roll them to 1 cm thick circle. Use cookie cutter to shape them but it’s completely optional. I ended up making 36 crackers.
Make 2-3 slits using knife for even baking and avoiding the puffed up centre.
Spread the discs on lined baking trays and bake them in the preheated oven for 15-18 minutes or until the edges and top start getting golden brown. Baking time may vary according to the oven.
Take the trays out and leave to cool down for 10 minutes then transfer the crackers on to a wire rack to come to room temperature.
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Spicy Spinach crackers (Baked Masala Palak Mathari)
Jayshree Nishchal
INGREDIENTS
Preheat the oven to 180 C/160 C fan/350 F/gas 4.
Line 2 baking trays with baking parchment.
Mix both the flours and baking soda together and keep aside. If you want you can use only plain flour.
Heat clarified butter (ghee) in a non stick pan on a medium heat. Add minced garlic, ginger and chopped green chillies.
Fry them till they start getting crisp and look pink. Do NOT brown them.
Add in chopped spinach and fry for a minute. You will see the oil oozing out from the sides. Switch off the flame and add red chilli powder, dried fenugreek leaves and salt. Mix nicely.
Add the spinach mixture to the flour and stir with a wooden spoon. DO NOT TOUCH the flour with bare hands as the mixture will be very HOT. Keep mixing till they combine well and feel warm to touch.
Mix the dough with hand and sprinkle 1 tablespoon lukewarm water. Mix and sprinkle another tablespoon of water. Mix well and add the last tablespoon of water.
I used 3 tablespoon of lukewarm water. You may need more or less depending on the quality of the flour.
Knead to a hard dough. Cover with cling film and keep aside for 30 minutes at room temperature.
Divide the dough in halves and then each half into 12-15 equal parts. Make balls and roll them to 1 cm thick circle. Use cookie cutter to shape them but it’s completely optional. I ended up making 36 crackers.
Make 2-3 slits using knife for even baking and avoiding the puffed up centre.
Spread the discs on lined baking trays and bake them in the preheated oven for 15-18 minutes or until the edges and top start getting golden brown. Baking time may vary according to the oven.
Take the trays out and leave to cool down for 10 minutes then transfer the crackers on to a wire rack to come to room temperature.
INGREDIENTS
SERVING: 10
150 grams or 1 cup wholemeal flour (chapati aata in Hindi)
125 grams or 1 cup plain flour (maida in hindi)
1/2 teaspoon baking soda
4 tablespoons or 1/4 cup clarified butter (known as ghee)
1 and 1/2 tablespoon minced garlic
1 green chilli, chopped finely (or more as per preference)
100 gram spinach, washed and chopped finely (makes about 1 cup after chopping)
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