Baked Matthi and Gobi Gajar Pickle

Matthi is an all time favorite snack of kids as well as elderly. I used to love the matthis made by my Mom and Grandmom. Never bothered how much calories I am consuming. But time has changed and all of us are pretty conscious about what we eat. So I tried my Mom's recipe with a change, I replaced the frying part with baking. It came out nice.

Matthi

Ingredients 

2 cups Whole wheat flour

1/2 cup refined Flour ( Maida)

1/4 cup Chiroti Suji ( Finest version of Rawa)

1 tsp Carom seeds ( Ajwain)

4 Tbsp Olive Oil

salt to taste

1/2 Cup Water

Mix the ingredients and kneed it into a tight dough. Leave it covered for 10 minutes and kneed it again. Divide into small balls and roll them into Matthis. Preheat oven for 15 minutes at  120 degree. Place the matthis in a baking tray and bake for about 10 minutes at 240 degrees.

Pickle

Ingredients

1 Medium sized cauliflower (cut into florets)

5-6 Red Carrots ( peeled and Cut Lengthwise)

5-6 Raddish ( Peeld and cut lengthwise)

bunch of Green Chillies  ( cut lengthwise)

2 Tbsp Mustard powder

1 Tbsp Red chilli powder

1 Tbsp Kalonji ( Onion seeds) 

1/2 Tbsp Fenugreek (Methi) Powder

1/2 dry ginger powder or 2 inch fresh ginger chopped length wise 

2 Tbsp Turmeric Powder

1.5 Tbsp Fennel  powder ( Saunf)

1 tsp Asfoetida P0wder (hing)

salt to taste

1/4 Cup Mustard Oil

3-4 Cups of Water

Take water in a pan, add 1 tsp Salt and bring it to boil. Add the cauliflower florets, Carrots and Raddish to the boiled water, and leave it for about 1-2 minutes. Make sure you donot leave the veggies in boiled water for a longer time else it will lose the crunch. Drain the water and spread it on a clean kitchen towel to dry for about 1/2 an hour. In a big glass bowl take the veggies and green chilli add the masalas and mix well, add mustard oil mix again. Cover it with a fine cotton cloth and leave it for a 1-2 days. Make sure you toss and turn the pickle daily!!! Ready to eat!!!