Baked Multigrain Fenugreek Savory Crackers (Methi Mathri) is an enhanced and healthy version of the traditional Indian savory crackers called Mathri, which is made of just refined flour and deep fried. Baked Multigrain Fenugreek Savory Crackers (Methi Mathri) recipe uses flours made from seven different healthy, nutritious grains namely wheat, chickpeas, pearl millet, finger millet, sorghum, amaranth and almond. Together these grains make this recipe high in dietary fiber, proteins and other nutrients. Addition of fenugreek (methi) gives the crackers a unique flavor and brings other health benefits such as lowering blood cholesterol and reduced risk of heart disease. Baking is used as a method of cooking to avoid deep frying, however some clarified butter is needed to make these crackers soft. Enjoy it this winter with your favorite hot beverage.
- Whole wheat regular/multigrain flour (atta) – 1 cup
- Whole coarse wheat flour (motta/laddu atta) – 1/2 cup
- All purpose flour (maida) – 1/4 cup
- Chickpea flour (besan) – 1/4 cup
- Pearl millet flour (bajra) – 1/4 cup
- Finger millet flour (raagi) – 1/4 cup
- Sorghum flour (jowar) – 1/4 cup
- Amaranth flour (rajgira) – 1/4 cup
- Almond flour – 1/4 cup
- Fresh fenugreek (methi) – 2 cup chopped
- Clarified butter (ghee) or your choice of oil – 2/3 cup
- Milk – 1/3 cup
- Salt – as per taste
- Carom seeds (ajwain) – 1 tsp
- Fennel seeds (saunf) – 2 tsp crushed
- Red chili powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Carom seeds powder (ajwain) – 1 tsp
- Dry ginger powder – 1 tsp
- Dry mango powder – 1 to 2 tsp
NOTE: You may also add other flours such as oats and quinoa flour. Similarly, if you do not have any particular flour other than wheat, you may skip that.
Above quantity of ingredients will yield about 15 servings of 4 to 5 crackers.
- Mix all the dry ingredients first and then chopped methi leaves. Now add ghee to your flour mixture and mix. Mixture should be very crumbly at this point. If you want to reduce the amount of ghee (Mowan) used, then add 1/4 tsp baking soda to the mixture. Since, I was baking them I didn’t compromise with the amount of ghee. Now start adding milk little by little making sure your dough needs to be really stiff. Knead the dough for 10-15 minutes and keep it aside for 30 minutes.
- Divide the dough into small balls and then press them between the palms and arrange them on baking sheet lined with parchment paper.
- Preheat oven at 350oF and place the baking sheet in the oven. Bake for 12-15 minutes each side. Time will vary with the thickness of the mathri. So keep an eye on them. Once little brown from both sides take them out and let them cool down. They would get crunchy after getting cold only.
- Taste a few and transfer the rest to an airtight container for storage.
Hope you like it.