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Baked Namkeen Kaju Matri (Whole Wheat flour, Atta)

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Baked Namkeen Kaju Matri or Namak Para is a Diwali favorite snack shaped in the form of a kaju or half-moon or crescent-shaped Nimki.

Close up view of Namkeen Kaju Matri or Namak Para served in a brown designer bowl with a cup of tea and some flowers.
Namkeen Kaju Matri

Enjoyed along with a cuppa or as is for snacking. Matri can be made in different shapes and sizes. Like I have made this Baked Whole Wheat Methi Matri in the form of a star shape or this Namkeen Khaja or this Whole Wheat Namkeen Mathri (Papdi Puri for Sev Puri).

They can also be flavored with different spices like methi or garlic. And can be sugar coated too to make them sweet mathri. I do not like the sweet mathri much and hence stick to the savory one.

Typically this kaju matri is a deep-fried snack that is made using all maida, ghee, ajwain, and water. I make this using whole wheat flour (Atta) and at times bake it in an air-fryer or oven instead of frying.

I have already shared my matri recipes earlier here, where I have friends and baked them too, and this normal whole wheat and this methi matri.

Today I am using the same recipe but just changing the shape. Making the kaju may be time-consuming for some, but worth the effort. Also once you know the trick on how to make them, they are quite easy to shape.

Top view of Namkeen Kaju Matri or Namak Para served in a brown designer bowl with a cup of tea.
Namkeen Kaju Matri

Ingredients used in Baked Namkeen Kaju Matri

Flour – I use whole wheat flour atta to make the matri. One can use all-purpose flour or a combination of both.

Ghee or clarified butter is added to make the dough flaky.

Ajwain seeds are added for digestion and flavor.

Salt for flavouring and water to make the dough.

Top view of Namkeen Kaju Matri or Namak Para served in a brown designer bowl with a cup of tea and teapot seen in the background. There are 2 male and female figure statues seen too.
Kaju Namak Para

Shaping of the kaju matri

We just need a sharp top of a bottle to make this crescent-shaped matri. To make the shape we first roll the dough into a cylindrical shape. Then put the bottle only half-side down and pull it. That’s it you will have one kaju shape matri there.

Now continue this for the remaining and you will have all of them shaped into kaju or half-moon or crescent shape. Check out my video here.

Frying Kaju Matri

Fry these matri on a slow stove as they are thick. If you fry them on a high stove they would be uncooked from inside.

Close up view of Namkeen Kaju Matri or Namak Para served in a brown designer bowl with a cup of tea and some flowers seen in the background.
Namkeen Kaju Nimik
Close up view of Namkeen Kaju Matri or Namak Para served in a brown designer bowl with a cup of tea and teapot seen in the background.

Baked Namkeen Kaju Matri

Baked Namkeen Kaju Matri or Namak Para is a Diwali favorite snack shaped in the form of a kaju or half-moon or crescent-shaped Nimki.
5 from 1 vote
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Course: Appetizer, Snacks
Cuisine: Indian, North Indian
Keyword: Baked, Cupboard Recipes, Diwali Recipes, Festive, Fried, Whole Wheat flour
Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Total Time: 2 hours 10 minutes
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 4 cup Whole Wheat Flour – All Purpose Flour/Palin Flour / Maida can be used
  • 1 Cup Ghee -Clarified Butter, soften at room temperature (More might be required)
  • 1 tbsp Carom seeds – Ajwain seeds
  • 1 tbsp Salt – depending on taste
  • 1-1.5 Cup Water -Room temperature, for kneading
  • 500 ml Oil – if frying
  • 2 tbsp Oil -For brushing the matris while baking

Instructions

  • In a bowl sift in the flour and salt.
    4 cup Whole Wheat Flour, 1 tbsp Salt
  • Lightly crush the Ajwain seeds in between your hand and add it to the mix.
    1 tbsp Carom seeds
    Ingredients for the dough
  • Add the ghee , and rub in the flour with the ghee.
    1 Cup Ghee
    Testing the ghee inside dough by pressing in between your hands
  • You will get a crumbly texture flour. You should be roughly able to form a lump. If not add a teaspoon more of ghee at a time.
  • Add water and make a stiff dough.
    1-1.5 Cup Water
    The ready dough
  • Cover with a clean cotton or muslin cloth. Sprinkle few drops of water on top and let it rest for 45-60 minutes.
    Dough Covered with a cloth

For ShapingMatris

  • Divide the dough into equal large lemon size balls.
  • Roll it using a rolling board and pint to 4-5 inch diameter.
  • Use a sharp bottle top and cut it into half moon shape. Place the top on the dough and pull it towards you, it should cut.
  • Do this for the remaining dough and remove all in a plate and keep it covered with a muslin cloth so that it does not get dry.

Frying of Mathris

  • Heat oil in a kadai/Wok.
    500 ml Oil
  • Check if the oil is done by popping a bit of dough in the oil. It should come up.
  • On medium high heat gently slide in the Mathris.
  • Do not add too many at once. Let it cook on slow. This is important or they might not cook properly.
  • Once you see bubbles dwindling and the mathri’s sinking down, turn and cook on the other side.
  • Once golden brown on both sides remove it in a strainer or an absorbent paper.
  • Store it in an airtight container. If stored properly they remain good for at least a month.
  • Enjoy it with a hot cup of Tea.

Baking Mathris in oven

  • Preheat the oven to 200 Deg C / 392 Deg F . Line a baking sheet with parchment paper.
  • Arrange the matris on the baking sheet.
  • Bake in a preheated oven for 10-12 minutes.
  • If they are uncooked, or look raw bake them in intervals of 2 mins.
  • Turn it in between to bake it evenly on both sides.
  • Brush the matris on the other side with a bit of ghee or oil (Optional step)
    2 tbsp Oil
  • They get done quickly so do keep an eye on them after 8-10 minutes.
  • Let it rest in the oven tray until it is cool.
  • Store it in an air tight containe, after it has cooled completely.

Baking Mathris in Air Fryer

  • Preheat the air-fryer to 180 Deg C / 356 Deg F.
  • Line the air-fryer tray with parchment paper or use as is.
  • Arrange the matris in the air-fryer tray.
  • Lightly brush the matris with a bit of ghee or oil (Optional step)
  • Bake in a preheated air-fryer 12-15 minutes.
  • Turn it in between to bake it evenly on both sides.
  • Brush the matris on the other side with a bit of ghee or oil (Optional step)
    2 tbsp Oil
  • Check the matris after 10-12 minutes, if done remove them.
  • If they are uncooked, or look raw bake them in intervals of 2 mins.
  • They get done quickly so do keep an eye on them after 8-10 minutes.
  • Remove and let it rest on a wire rack until cool completely.
  • Store it in an air tight containe, after it has cooled completely.

Notes

  • The ratio of Ghee to Flour is 1:4, so keep that in mind and you can make as required.
  • While Frying, cooking on slow is essential, or else it will be raw and might get burnt.
  • One can use a mix of all-purpose and whole wheat flour or only all-purpose flour.
  • Generally, the Mathris are done after baking. However, if you feel they have turned soft after storing, just reheat them in the oven at 120-140 Deg C, for around 30 minutes. This will help to remove the excess moisture.
  • Oven and Air Fryer, time and size are different. So do keep an eye on the matris at time mentioned above.
 
 
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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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5 from 1 vote
Recipe Rating




Mayuri Patel

Friday 25th of October 2024

These kaju mathris are so cute. Perfect for the upcoming Diwali festival. I’ll be trying the baked version.