Baked Spinach Beet Mathri

In case of using Maida, use 2 cups Maida and 1/2 cup wheat flour or use 2.5 cups wheat flour

In a bowl, add both flour, Ajwain, salt, pepper, baking soda kasuri methi and 3 tbsp oil. Mix well until it resembles breadcrumbs.

Divide mixture into 2 bowls

To first add spinach puree and mix well. Knead into stiff dough, add warm water only if required

To second add beetroot puree and knead into stiff dough

Cover both dough with damp cloth and rest aside for 30 minutes

Divide dough into equal parts. You can use cookie cutter and shape or into small circle of 2-3 inch diameter of 1/2 inch thickness

Prick evenly with fork to prevent puffing up

Arrange mathris on baking tray with gap between them. Brush tops with 2 tbsp oil

Bake in preheated oven at 180 for 20-25 minutes or more until nice and crisp

Allow to cool completely. Store in airtight container

Serve with steaming hot tea