Low fat baked methi muthia [fenugreek crackers] and award time

Ingredients

• Whole flour - 5 tablespoons
• Besan [gram flour] - 5 tablespoons
• Kasoori Methi [Fenugreek Leaves] - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Turmeric - 1/4 teaspoon
• Red chillie powder - 1/4 teaspoon
• Hing[Asfotedia] - pinch
• Salt to taste
• Olive oil - 2 tbsp
• Water to knead

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Preparation

• Sieve all the powder ingredients including spices. Now add cumin seeds, fenugreek leaves and olive oil and mix well with hands.
• Make a semi-soft dough using minimum water and let the dough sit covered at room temperature for 1 hour.
• Pinch out one inch diameter balls and roll them into small thin discs and place it on a greased cookie sheet.
• Bake it in a preheated oven at 350 degree Fareheit. First bake for 4 minutes and invert the sides of the muthias and bake for another 4 minute.
  
• Once baked, cool on a wire rack and store it in an air tight container.
• Snack on it anytime with tea, chutney or make papadi chaat with yougurt and tamarind sauce.

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