Have I ever mentioned that my boys (hubby and son)love crackers. Since we are so close to Diwali, and I usually make Mathri , I thought of trying the wheat thins this time. Satisfy the mathri craving with the healthy wheat thin crackers. Healthy because they are baked and made with whole wheat flour. Well I didn’t stop at that, I gave it a desi twist too. Flavored it with dried fenugreek leaves (kasuri methi), carom seeds and cumin. These turned out to be so amazing that the entire batch was gone in a few minutes. It’s a perfect tea time snack and the kids love it too. Best of all, all they need is 10 minutes from ready to finish.
- 11/4 cup whole wheat flour
- 4 tbs unsalted butter
- 1 tsp salt
- 1/2 tsp cumin powder
- 1/4 tsp carom seeds
- 1/2 tsp black pepper powder
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1/4 (60 ml) cup water.
- Combine the flour, butter (room temperature), salt, cumin powder, carom seeds, black pepper powder and dried fenugreek leaves. Feel free to add any seasonings you like, like rosemary, garlic or thyme. Mix well to make sure butter is evenly distributed.
- Add water and knead it into a dough.
- On a clean surface or on a parchment paper, roll the dough as thin as possible. Using a knife or a pastry wheel cut dough into 1 1/2 inch squares. To make them look like wheat thins, I used a toothpick to make a 9-dotted pattern. You could even use your favorite cookie cutter to give them a shape you would like. If you like the traditional round mathris, use the round cookie cutter.
- Preheat the oven at 400 degrees F.
- Transfer the squares on a baking sheet and bake them for about 5-7 minutes until golden brown. Watch them closely as they can easily burn. The thicker squares will take a little longer to bake.
- Cool them and store them in an airtight container.
Further more to give my wheat thins a Diwali twist, I made Diyas (clay candles).
After the vegetable kandeel (lantern), we tried some cracker kandeels too.