Crunchy and guilt-free! Try our Baked Methi Mathri recipe for a healthy twist on this classic Indian snack. Perfect for tea time or as a flavorful accompaniment.
It was Diwali, the festival of lights, and our home was filled with a warm, golden glow from a multitude of diyas. The air was filled with laughter and the tantalizing aromas of festive delights. As I entered the kitchen, I could see my mom busy preparing a special treat for the occasion.
She was making methi mathri, a family favorite. The scent of the dried fenugreek leaves and the mix of spices filled the kitchen, creating an irresistible aroma that made my mouth water.
The mathris came out of the oven, baked to a beautiful golden hue. Their crispy texture and the aromatic flavor of the fenugreek leaves were a perfect embodiment of Diwali - a blend of tradition and celebration.
My mom handed me a plate of these freshly baked delights, and the moment I took the first bite, I was transported to a world of flavor. The methi mathri was so good, it was like a burst of happiness in every bite.
As we shared these delicious methri mathris with family and friends, I realized that it wasn't just the food that made Diwali special; it was the love, warmth, and togetherness that filled our hearts.
The methri mathris, made by my mom, were a symbol of the joy and traditions that made Diwali a truly magical time of the year.
Sharing my mom's Baked Methi Mathri recipe - A healthier twist on classic Punjabi mathri, with the same taste, but fewer calories! These baked versions of famous Punjabi mathri are a must-have this festive season!
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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
- are a healthier alternative to the traditional deep-fried mathri
- fool-proof recipe
- are 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 baked methi mathri is absolutely delicious! Bake these healthy treats and enjoy some with a cup of piping hot chai this festive season!
Looking for some healthier savory bites? Try these no fry Sabudana Vada, Chakli [Murukku], or Buff Vada [Farali Pattice].
Ingredients For Baked Methi Mathri
Flour - I used atta (whole wheat flour), besan (chickpea flour), and jowar atta (Sorghum flour).
Spices - Indian spices like red chili powder, turmeric powder, ajwain (carom seeds), sesame seeds, and lots of Kasuri Methi (dried fenugreek leaves). 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 canola 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.
How to make Methi Mathri
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.
Prepare the dough
- In a large bowl, combine atta (whole wheat flour), jowar atta (Sorghum flour), and besan (chickpea flour). 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.
- 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.
- 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 (crunchy).
Roll the dough
- Line a baking sheet with a silicon mat or parchment paper. Set aside.
- Divide the dough into 2 equal portions. Shape the dough into balls and cover it with a clean kitchen towel.
- 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.
- Now, using a cookie cutter or a sharp knife, cut the dough into desired shapes. 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.
- Place the shaped mathri onto a lined baking sheet. Leave some space between the mathri, so that they cook evenly on all sides.
Bake the Methi Mathri
- Preheat the oven to 350 F degrees.
- (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.
- 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.
- Allow mathri to cool completely. Serve or store in an air-tight container.
Air Fryer Methi Mathri
- Preheat your air fryer to 350°F (175°C) for about 5 minutes.
- Place the shaped mathris in the air fryer basket, leaving some space between them to allow for proper air circulation.
- Air fry the mathris for about 12-15 minutes. You may need to flip them halfway through the cooking time to ensure even browning. Cooking time may vary depending on the air fryer model, so keep an eye on them.
- Once the mathris are golden brown and crispy, remove them from the air fryer and let them cool.
- Allow the methi mathri to cool completely before storing them in an airtight container.
Enjoy your air-fried methi mathri as a healthier, crispy snack. They are a great alternative to the traditional deep-fried mathri and are equally delicious.
Tips For Crispy Baked Methi Mathri
- 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.
FAQ's
Mathri is typically made of a mixture of all-purpose flour, various spices, and ghee or oil to create a firm dough. The dough is then shaped into small discs or other desired forms before being either deep-fried or baked to create a crispy and savory snack.
Mathri, particularly the deep-fried version, is relatively high in calories and fat due to the use of oil or ghee in its preparation, making it less suitable for those aiming to lose weight. However, for weight-conscious individuals, opting for air-fried or baked mathri as a less oily alternative can be a better choice, as it provides the satisfying flavors of mathri with reduced fat content.
The number of calories in a mathri snack can vary based on its size, ingredients, and method of preparation, but on average, a standard serving of deep-fried mathri (around 10-15 grams) contains approximately 50-70 calories. Baked mathri, which is a healthier alternative, typically contains fewer calories, ranging from 40-60 calories per serving of the same size.
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.
Serving Suggestions
The baked methi mathri recipe makes for a great addition to your Diwali spread or any other festival like Holi, or Janmashtami.
You can make these mathris ahead of time as they keep well for weeks in an air-tight container. These make an excellent make-ahead option for busy festivities.
I usually make a batch, sometimes two just to enjoy with a cup of chai. Trust me these flaky, delicious methi mathris go by so quickly.
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?
Indian Snacks Recipes
Baked Methi Mathri [Savory Fenugreek Cracker]
Equipment
Ingredients
- 1 cup whole wheat flour (atta)
- ¼ cup sorghum flour (jowar atta)
- ¼ cup chickpea flour (besan)
- 2 tablespoons dried fenugreek leaves, slightly crushed (Kasuri methi)
- ⅛ teaspoon turmeric powder
- ¼ teaspoon red chili powder ,adjust to taste
- ½ teaspoon ajwain (carom seeds)
- 1 teaspoon sesame seeds
- ⅛ teaspoon baking powder
- 5 tablespoons ghee or oil
- ¾ teaspoon salt or to taste
- 5-6 tablespoons cold water to knead or as needed
Instructions
Prepare The Dough
- In a large bowl, combine atta (whole wheat flour), jowar atta (Sorghum flour), and besan (chickpea flour). 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.
- 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.
- 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 (crunchy).
Roll The Dough
- Preheat the oven to 350 F degrees.
- Line a baking sheet with a silicon mat or parchment paper. Set aside.
- Divide the dough into 2 equal portions. Shape the dough into balls and cover it with a clean kitchen towel.
- Take a dough ball and roll it to ½ centimeter thickness. Using a fork, poke the mathris so that they don’t puff up while baking.
- Now, using a cookie cutter or a sharp knife, cut the dough into desired shapes. 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.
- Place the shaped mathri onto a lined baking sheet. Leave some space between the mathri, so that they cook evenly on all sides.
Bake Methi Mathri
- (Optional) Lightly spray the mathri with cooking spray. This gives a nice brown color to the mathri. You can also use a pastry brush and brush each mathri with some oil.
- 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.
- Allow mathri to cool completely. Serve or store in an air-tight container
AIR FRYER METHI MATHRI
- Preheat your air fryer to 350°F (175°C) for about 5 minutes.
- Place the shaped mathris in the air fryer basket, leaving some space between them to allow for proper air circulation.
- Air Fry the mathris for about 12-15 minutes. You may need to flip them halfway through the cooking time to ensure even browning. Cooking time may vary depending on the air fryer model, so keep an eye on them.
- Once the mathris are golden brown and crispy, remove them from the air fryer and let them cool.
- Allow the methi mathri to cool completely before storing them in an airtight container.
Notes
- Tips For Delicious Baked Methi Mathri
- FAQs
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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