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4745 Baked-Multigrain-Palak-Matris

Baked Multigrain Palak Matris

Baked Multigrain Palak Matris

These crisp, baked multigrain palak matris are a great alternative to the fried version. They make for a wonderful evening snack, especially during monsoon season.

Preparation Time: 5 minutes

Baking Time: 15 minutes

Baking Temperature: 200°C

Makes: Approximately 40 small matrees


Jowar- ¼ cup

Soya Flour-¼ cup

Nachni Flour- ¼ cup

Finely-Chopped palak Leaves- 2 tbsp

Til- 2 tsp

Chili Powder- ¼ tsp

Turmeric Powder- ¼ tsp

Gur (Jaggery)- 2 tsp (dissolve it in a small amount of water)

Palak Puree - 1 cup (grind raw palak in a mixer)

Oil- 1 tsp

Salt: To taste


1. Mix all the three flours in a bowl.

2. Add finely-chopped palak leaves, til, chili powder, palak puree, turmeric powder, and gur to the atta.

3. Mix them all and knead into a soft dough.

4. Divide the dough into 40 equal portions.

5. Roll the dough into small puris or triangles

6. Prick the puris with a fork.

7. Grease the baking tray with little oil.

8. Pre-heat the oven at 200°C.

9. Arrange all the puris on the baking tray.

10. Bake the puris for 10 minutes.

11. Cool and store in an air-tight container.

Note: To make red-colored matrees add beetroot juice while kneading the dough.



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