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This recipe is indeed for those who prefer to choose baked over fried, and who know that healthy can be delicious too. Here is a version that you can binge on, without any guilt. Made using fibre-rich oats, these Indian crackers or mathris are flavored with sesame seeds, garlic paste and kasuri methi . Baking instead of deep-frying the mathris or crackers helps reduce the calorie count, thus making it a perfect snack for diabetic people.Store it in an air-tight container and take along to office, school or even on a journey.For more health benefits of this recipes please read the notes below.
This Thursday when I came to know that this time DFT theme is dry snacks, I wondered what should I present to my readers? Reading my own mind ,I thought something which can go best with Ginger tea…ah..I remembered mathris( Crackers) which my mother used to make. We loved it with tea and specially mango pickles. Sometimes mummy also added methi to them and I simply loved them. Keeping all those lovely memories in mind, I decided to give this recipe a try. With little bit of search on internet just to get ideas on some basics, I tried them and served them as a snack with tea for my husband and my first critic; well he said make another batch tomorrow, they are awesome!!!
The Dough
Shaped with Cookie cutter and pricked with fork
Q
BAKED OATS AND METHI CRACKERS
INGREDIENTS
Quaker Plain Oats- 1/2 cup ( Coarsely powdered)
Whole wheat flour- 1 cup
Fresh Garlic paste- 1tsp
Fresh Chili paste- 1 tsp.
Kasoori methi leaves- 2 tbsp.
Salt to taste
Black sesame seeds – 2 tsp.
Low fat dahi or Yogurt- 2tbsp.
Olive oil-1 tbsp. ( or 2tbsp more depending on personal choice)
METHOD
1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
2. Keep this dough for resting for 5 minutes in fridge. Then take big potion of the dough and roll it like a rotis with a rolling pin.
3. Cut into desired shapes using a cookie cutter.
3.Prick the rolled out crackers with a fork at regular intervals.
4.Arrange them on a baking tray lined with parchment paper and bake in a pre-heated oven at 200 degree C or (400 degree F) for 20 minutes, turning them once after 10 minutes or till they turn crisp.
5.Serve or store in an air-tight container.
NOTES
Oats have a lower glycemic index and help to balance glucose levels for better diabetes control and prevention of related complications. Oatmeal has this effect because it increases the viscosity or thickness of the contents of the stomach, slowing digestion and prolonging the absorption of glucose into the bloodstream.
Methi or fenugreek leaves have an unusual amino acid (4HO-Ile), so far found only in fenugreek, has possible anti-diabetic properties such as enhancing insulin secretion under hyperglycemic conditions, and increasing insulin sensitivity.
For information please refer to these links
http://www.m.webmd.com/default.htm
http://www.livestrong.com
http://www.diabetes.org
http://www.idf.org/membership/sea/india/diabetic-association-of-india
Disclaimer
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.
Other DFT recipes this Week are
1. Lemon Pepper Crackers by Sonal
2. Quick Masala Peanuts by Suchitra
3. Multigrain Mathris by Prachi
4. Manakish-pitazaatar by Shailja
5. Baked Methi Pooris by Chahat
6. Baked red rice flour nipattu with oats by Anupama
7. Crunchy Thattai with a Twist by Apsara
Yummy 🙂
Thanks Chahat
they look like shop bought crackers! so perfect and inviting!! too gud
Thanks Anu
These sound really tasty! I often make biscuits with my children and I’d love to have a go at these with them!