Nutritionally enhanced multigrain Baked Methi Mathri made from seven different healthy grain flours, almond flour, and fresh Methi (fenugreek). This baked mathri is so much better than store-bought or deep-fried snacks and is a perfect compliment for your evening tea time. If you're looking for a healthy mathri recipe that's baked and fortified with nutritious multigrain flours, you'll want to try this recipe!
Baking Methi Mathri is Much Healthier
- My baked mathri is an enhanced, healthy version of the traditional Indian savory crackers called Mathri, which are made of refined flour and then deep-fried. I use some clarified butter to make the crackers soft, but baking rather than deep-frying is a much healthier cooking method.
- My Methi Mathri uses flours made from seven different healthy and nutritious grains namely wheat, chickpeas, pearl millet, finger millet, sorghum, amaranth, and almond.
- The nutritious grains in this recipe are high in dietary fiber, proteins, and other nutrients which are all benefical to our health.
- The addition of fenugreek (methi) to this baked mathri recipe gives the crackers a unique flavor and provides other health benefits such as helping to lower blood cholesterol and reducing the risk of heart disease.
- This recipe is made with all galactagogues ingredients which help boost breast milk supply. I love that a large percentage of customers who purchase Methi Mathri from my EYP shop are pregnant moms.
- The addition of carom seeds, fennel seeds, and ginger powder support digestive health. If you are breast feeding, these ingredients help avoid digestive irritants such as acidity, which can aggravate baby colic.
Methi Mathri at My EYP Store
You can order this healthy Baked Methi Mathri recipe from my Enhance Your Palate online store if you prefer to buy them rather than make them. Simply go to Multigrain Baked Methi Mathri to make your purchase. They make wonderful gifts!
Baked Methi Mathri Tips
- I use a combination of different flours to make this methi mathri healthy, but you can also add other flours such as oats and quinoa flour. Similarly, if you do not have any flour other than wheat, you may skip these.
- Do not compromise on the amount of ghee (fat / mowen) in this recipe, since we are baking the mathri rather than deep frying it.
- Resting the dough for 30 minutes is necessary to develop the gluten in the dough.
- The baking time will vary with the thickness of the methi mathri, so keep an eye on them while they're in the oven. Once they're a little brown on both sides, take them out and let them cool. They will get crunchy when cool.
- Methi mathri can be stored long-term without spoiling, as long as you have the right temperature and moisture conditions.
- Mix all the flours and spices together first, and then add the chopped methi leaves and combine.
- Add ghee to the flour mixture and combine. The methi mathri mixture should be very crumbly.
- Add the milk little by little making sure the dough is really stiff.
- Knead the dough for 10-15 minutes and then allow it to rest for 30 minutes. Resting is very important to develop the gluten in the mathri dough.
- Divide the dough into small balls and then press them between the palms of your hands to flatten. Arrange on a baking sheet lined with parchment paper.
- Bake the methi mathri for 12 minutes at 375 degrees Fahrenheit on the first side and then flip and bake for another 10 minutes. The time will vary depending on the thickness of the mathri, so keep an eye on them while they're baking. Take them out of the oven once they are a little brown on both sides, and let them cool down so they will get crunchy.
- Once cooled, place the methi mathri an airtight container to store.
Baked Methi Mathri
- 1 cup Whole wheat regular/multigrain flour Atta
- ½ cup Coarse wheat flour Motta/laddu atta
- ¼ cup All purpose flour Maida
- ¼ cup Chickpea flour Besan
- ¼ cup Pearl millet flour Bajra
- ¼ cup Finger millet flour Raagi
- ¼ cup Sorghum flour Jowar
- ¼ cup Amaranth flour Rajgira
- 1 cup Almond flour
- 150 gm Fresh fenugreek Methi chopped - 2 cups
- 1 cup Ghee Ghee or your choice of oil
- ½ cup Milk
- Mix all the dry ingredients first (flours and spices) and then the chopped methi leaves.
- Now add ghee to your flour mixture and mix.
- Mixture should be very crumbly at this point. Since, I was baking them I didn’t compromise with the amount of ghee (fats/Mowen).
- 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. Resting is very important in order to develop the gluten in the dough.
- 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 375oF and place the baking sheet in the oven.
- Bake for 12 minutes on first side then flip all of mathris and bake for another 10 minutes. 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.