Baked Methi Mathri [Savory Indian Fenugreek Cracker]

Baked Methi Mathri – 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!

BAKED METHI MATHRI [SAVORY FENUGREEK CRACKER]

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 this savory baked version of the popular North Indian snack 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 these Baked Methi Mathri

– 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].

Pic Shown: Baked Methi Mathri

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 BAKED 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!

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).

Pic Shown: Baked Methi Mathri

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 1/4 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 1/2 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

(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

Pic Shown: Baked Methi Mathri

TIPS FOR THE DELICIOUS 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.

Pic Shown: Baked Methi Mathri

FAQs

WHAT IS MATHRI

It is a deep-fried Indian savory cracker, seasoned with carom seeds, dried fenugreek leaves, and some aromatic spices.

VARIATIONS TO BAKED METHI MATHRI RECIPE

I have used ajwain (carmon seeds), sesame seeds, and Kasuri methi (dried fenugreek leaves) to flavor the mathris. You can also use some cumin seeds or flaxseed meals for some variation.

HOW TO MAKE VEGAN BAKED METHI MATHRIS?

Skip the ghee (clarified butter) and use oil. You can use any neutral flavor oil like vegetable, olive oil, avocado oil, or canola oil.

WHAT FLOUR TO USE FOR MATHRIS?

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.

CAN I USE THE SAME RECIPE TO FRY THE MATHRIS?

If you prefer to deep fry the mathris instead of baking, skip the baking soda and reduce the ghee or oil. Follow the rest of the recipe.

CAN I USE THE SAME RECIPE TO AIR FRY THE MATHRIS?

This recipe will work just fine if you like to air fry the mathris instead of baking. Depending upon the size of the air fryer, you may have to air fry in batches.

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?

Pic Shown: Baked Methi Mathri

TRIED THIS RECIPE?

Hope you enjoy this Baked Methi Mathri [Savory Fenugreek Cracker]!! If you give this recipe a try, please rate the recipe by clicking the stars  on the recipe card. Leave a comment and share your experience. Thank you  

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