No Fry Methi Mathri (Air Fryer & Baked)

This No Fry Methi Mathri is crispy, flaky, and packed with methi flavor, made easily in the air fryer or oven baked with fraction of oil. A healthier twist on the classic Indian snack, perfect for tea time or festive gifting.

Mathri has always been a special part of our home, especially during festivals like Diwali and Holi. My mom would make big batches of crispy, golden mathri, and the entire house would smell amazing. It's one of those beautiful traditions we all look forward to, sharing those flaky bites with family and friends year after year.

But mathri isn't just for celebrations in our home. She makes it throughout the year, so we always have a jar filled with these crunchy snacks ready for chai time. No matter the season, they're just as irresistible, and we never seem to get tired of them.

Today, I'm sharing my mom's Baked Methi Mathri, a healthier twist on the classic Punjabi favorite. Made in the air fryer or oven, this version delivers the same authentic taste and crisp texture you love, but with fewer calories and no deep frying. A must-have snack for the festive season and beyond!

Looking for more healthier savory bites? Try these no fry- air fryer Sabudana Vada, air fryer Chakli (Murukku), or air fryer Buff Vada (Farali Pattice).

Jump to:

• About Baked Methi Mathri
• Why You'll Love This Recipe
• Ingredients
• What flour to use to make mathri?
• Step-by-Step Instructions
• Pro Tips
• Storage
• Serving Suggestions
• Frequently Asked Question's
• Indian Snacks Recipes
• No Fry Methi Mathri (Air Fryer & Oven Baked)
• Pro Tips
• Indian Sweets Recipes

About Baked Methi Mathri

After my easy-baked sweet Gujiya recipe, I got many requests from my readers for this classic Punjabi mathri recipe. Diwali is right around the corner, so I decided to try my mom's recipe for this savory Baked Methi Mathri. And I am so glad I did, it turned out fabulous.

This methi mathri is perfectly baked, crisp from the outside, soft, and flaky from the inside. It is a perfect snack to try this festive season. With just a hint of aromatic methi and a natural crunch from the sesame seeds, this recipe will simply wow your family and friend.

Savories are a must in every Indian house! Something that is quick & easy to make & fool-proof just like this baked methi mathri.

Crispy Methi Mathri is the perfect tea-time snack! It is a popular Indian snack, flavored with dried fenugreek, and is traditionally deep-fried. 

Baked Methi Mathri is flaky and melts in your mouth! It tastes as good as the deep-fried ones, only healthier.

Methi Mathri Recipe is made using atta (whole wheat flour), besan (chickpea flour), jowar atta (Sorghum flour), Kasuri methi (dried fenugreek leaves), and spices & baked to perfection.

Why You'll Love This Recipe

- a healthier alternative to the traditional deep-fried mathri

- fool-proof recipe

- crispy and flaky, just like the deep-fried ones

- super easy to make

- made with multigrain flour

- makes the perfect chai-time snack

I hope you guys give this recipe a try! This no fry methi mathri (air fried or oven baked) is absolutely delicious! Bake these healthy treats and enjoy some with a cup of piping hot chai this festive season!

Ingredients

Flour - atta (whole wheat flour), besan (chickpea flour), and jowar atta (Sorghum flour).

Spices - Indian spices: red chili powder, turmeric powder, ajwain (carom seeds), sesame seeds, and lots of Kasuri Methi (dried fenugreek leaves). Note: I love the flavor Kasuri methi and have used it a lot. Feel free to add less or more to your taste. You can use cumin seeds or flaxseeds meal for added flavor.

Oil - I used ghee. You can use oil or ghee of your choice. Use any neutral oil like vegetable oil, olive oil, or avocado oil. At first, you may think that it's a lot of oil, but I would not recommend using any less ghee or oil, as suggested in the recipe. As we are not deep-frying the mathri, you will need that little extra oil, to bake crisp, and flaky mathri.

Baking powder - Besides ghee, I have also used some baking powder to make the mathri. If you were to fry them, you don't need baking powder. But, since we are baking the mathri, this little amount of baking powder helps give mathri the required texture. Do not substitute it with baking soda.

What flour to use to make mathri?

You can use a variety of flours to make multigrain mathri. I have used whole wheat flour, besan, and jowar flour for this recipe. Other flours like bajri flour, buckwheat flour, finger millet flour, pearl millet, amaranth flour, almond flour, oats flour, or quinoa flour can also be used.

You can use one or a combination of flours for added nutrients.
When using a blend of flour, make sure to keep the ratio of whole wheat flour minimum of 50%. Like I have used 50% whole wheat flour, 25 % besan or chickpea flour, and 25 % jowar flour.

Some recipes call for sooji, for extra crunch and graininess in the mathris. You can add about 2 tablespoons of semolina (suji) to the mathri dough.

Step-by-Step Instructions

The baked methi mathris are a delicious and healthy alternative to the traditional deep-fried mathri. Enjoy these munchies by the fistful, & you don't have to feel guilty! You can air fry the mathri too. Post includes air fryer and baked instructions.

1. Make the Dough

1. In a large bowl, combine atta (whole wheat flour), jowar atta (Sorghum flour), and besan (chickpea flour).

2. Next, add the seasonings - Kasuri methi, red chili powder, turmeric powder, carom seeds (ajwain), sesame seeds, baking powder, ghee or oil, and salt to taste.

3. Mix all the ingredients with your hands. Take the flour mixture between your palms and rub it to form a crumbly breadcrumb-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.

4. Gradually, add cold water and form a stiff dough. Cover and let the dough rest for 10 minutes.

Note: Make the dough firm not soft, or else the mathri will not be khasta (flaky).

2. Shape the Mathri

1. Line a baking sheet with a silicon mat or parchment paper. Set aside.

2. Divide the dough into 2 equal portions. Shape the dough into balls and cover it with a clean kitchen towel.

3. Take a dough ball and roll it to ¼ centimeter thickness. Using a fork, poke the mathris so that they don't puff up while baking.

4. Now, using a cookie cutter or a sharp knife, cut the dough into desired shapes.

Note: I used round and square cookie cutters to shape the mathri. You can use a sharp knife and cut it into a square shape, about 1 ½ inches in dimensions.

5. Place the shaped mathri onto a lined baking sheet. Leave some space between the mathri, so that they cook evenly on all sides.

3. Oven Baked Method

1. Preheat the oven to 350 F degrees.

2. (Optional) Spray the shaped mathri with some cooking oil. This gives a nice brown color to the mathri. You can also use a pastry brush and brush each mathri with some oil.

3. Bake for about 20-22 minutes, turning halfway. The mathri will be slightly soft and will have some brown color on the top. At this point, remove the baking sheet and place it on a cooling rack.

Note: Baked mathri will have some carry-over cooking time. This means, once they come out of the oven, it continues to cook in the residual heat. You want to take them out of the oven, one shade lighter than you would like the mathri.

4. Allow mathri to cool completely. Serve or store in an air-tight container.

4. Air Fryer Methi Mathri

1. Preheat your air fryer to 350°F (175°C) for about 5 minutes.

2. Place the shaped mathris in the air fryer basket, leaving some space between them to allow for proper air circulation.

3. Air fry the mathris for about 12-15 minutes. You may need to flip them halfway through the cooking time to ensure even browning.

Note: Cooking time may vary depending on the air fryer model, so keep an eye on them.

4. Once the mathris are golden brown and crispy, remove them from the air fryer and let them cool.

5. Allow the methi mathri to cool completely before storing them in an airtight container.

Enjoy air-fried methi mathri as a healthier, crispy snack. They are a great alternative to the traditional deep-fried mathri and are equally delicious.

Pro Tips

• Before adding water to foam a dough, make sure the flour mixture has a breadcrumb-like texture. This is what makes the crust for mathri flaky or “khasta”, as we call it in Hindi.
• Always use ice-cold water to form a dough for the pastry.
• Use minimum water to knead the dough into a tight ball. Do NOT over knead the dough.
• Allow the dough to rest for a minimum of 10 minutes. It makes it easy to work with the dough.
• Keep the dough covered at all times, to prevent it from drying.
• You can shape the mathri using a cookie cutter or simply use a sharp knife to cut it into a square shape.
• Keep the shaped mathri covered, to prevent it from drying.
• Once the mathri is cool completely, store it in a clean, air-tight glass container. The mathri stays good for up to a month.
• Temperature cooking can sometimes be quite tricky. Please use timing as a guideline. Different oven/air fryers work on different temperature settings. Keep a close eye on these while baking/air frying as these can go from perfectly baked to burnt in no time.

Storage

• Allow the methi mathri to cool completely before storing. This is very important, even slight warmth can create moisture and make them soft.
• Store in a clean, dry, airtight container at room temperature.
• Keep the container away from humidity and direct sunlight.
• They stay fresh and crispy for up to 2 weeks when stored properly.

If they lose crispness due to weather, simply air fry or bake at 325°F (160°C) for 3-4 minutes to refresh.

Serving Suggestions

Serve no fry methi mathri with a hot cup of masala chai for the perfect tea-time treat. You can also pair it with green chutney, mango pickle, or plain yogurt for extra flavor. It makes a lovely addition to festive snack platters and is perfect for sharing with family and friends.

My hubby loves this baked methi mathri with some pickle and a cup of chai. Did you know Mathri and pickle is a popular snack combo in North India?

Frequently Asked Question's

Indian Snacks Recipes

Indian Sweets Recipes