Baked Spinach Beet Mathri

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Baked Spinach Beet Mathri


Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min


Serves : 12
  • 2 cups Maida

  • 1/2 cup wheat flour

  • 1/4 cup Spinach puree

  • 1/4 cup beetroot puree

  • 3 tbsp ghee

  • 2 teaspoon Ajwain

  • 2 teaspoon pepper

  • 1 pinch baking soda

  • 1 pinch hing

  • 1 teaspoon salt or as per taste

  • 2 tbsp Kasuri Methi

  • 2 tbsp oil

  • 3 tbsp oil


  • In a bowl, add both flour, Ajwain, salt, pepper, baking soda kasuri methi and 3 tbsp oil. Mix well until it resembles breadcrumbs. You can make this more healthy by making it completely with wheat flour
  • 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