Mathri has always been the crispy little star of every snack plate, and today it returns in an entire new avatar that feels fresh and enjoyable. ✨

We are bringing you this scrumptious 'Mathri Tart' that mixes the familiar crunch with a rich, chatpata filling, creating a bite that feels amazing from the extremely first minute. Drop a comment and inform us which classic snack you want to see getting a fun transformation next.

MATHRI TART.

Ingredients.

Dough.
1 cup pearl millet (bajra) flour.
Salt to taste.
1/4 tsp carom seeds (ajwain).
3-4 tablespoons melted ghee + to grease.
1/4 cup whole wheat flour.
Stuffing.
1/2 medium avocado.
1 medium sweet potato, boiled, peeled and sliced.
1 medium tomato, sliced.
2 green chillies, sliced.
Salt to taste.
Squashed black peppercorns to taste.
1/2 lemon.
2 tablespoons sliced fresh coriander leaves.
Garnish.
Date and tamarind chutney.
Micro greens.

Technique.

1. Take pearl millet flour in a bowl. Add salt, carom seeds, ghee and whole wheat flour and mix well.
2. Include 1/2 cup warm water and knead to soft dough. Cover with a damp muslin fabric and set aside for 10-15 minutes.
3. Pre-heat the oven at 180 ° C.
4. Place a silicone sheet on the worktop and place the dough. Keep another sheet on the top and roll into thin sheet. Flip the sheet.
5. Cut into roundels with the help of a cookie cutter.
6. Grease small tart tins with ghee and line the cut roundels in tart moulds. Dock with the help of a fork.
7. Place the moulds on a baking tray and bake for 10- 12 minutes. Permit to cool completely and demould.
8. Deseed, peel and slice avocado.
9. Take sweet potato in a bowl. Add tomato, green chillies, salt and crushed black peppercorns.
10. Squeeze lemon, add avocado and blend well. Include coriander and mix well.
11. Place tarts in serving plate and stuff the avocado mixture. Drizzle little date and tamarind chutney, garnish with micro greens and serve.

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