Nutritionally enhanced Multigrain Baked Methi Mathri (Fenugreek Savory Crackers) recipe made from seven different healthy grain flours, almond flour and fresh Methi (fenugreek). Much healthier than any other store-bought or deep-fried snacks. Perfect compliment for your evening tea time.
With a little preparation and the right ingredients, snack time can be healthy, tasty, and hassle-free. Easy to pack and carry along during travels.
Switching from Deep-fried to Baked Mathri
Multigrain Baked 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. Baking is used as a method of cooking to avoid deep frying, however some clarified butter is needed to make these crackers soft. When stitching from consumption of deep-fried item to baked recipe, it takes some time to acquire the taste. The good news is that baked mathri can be stored long-term without spoiling, as long as you have the right temperature and moisture conditions.
Health Benefits of Baked Multigrain Methi Mathri
Multigrain Baked 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.
Good for Lactation Support
These lactation savory bites aka baked methi mathri are made with all galactagogues ingredients which helps in boosting breast milk supply. Carom seeds, fennel seeds and ginger powder support digestive health and help avoid digestive irritants like acidity and also control baby-colic. A large fraction of customers who purchase these from EYP shop are pregnant moms.
You may also order these from us to save your time and effort.
Product link – Multigrain Baked Methi Mathri
Multigrain Baked Methi Mathri
Nutritionally enhanced Multigrain Baked Methi Mathri (Fenugreek Savory Crackers) recipe made from seven different healthy grain flours, almond flour and fresh Methi (fenugreek). Much healthier than any other store-bought or deep-fried snacks. Perfect compliment for your evening tea time.
Baked Methi Mathri Ingredients:
- 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 cup
- Fresh fenugreek (methi) – 2 cup chopped (150 gms)
- Clarified butter (ghee) or your choice of oil – 1 cup
- Milk – 1/2 cup
- Spices:
- 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
- Baking Powder – 1/2 tsp
- Baking Soda – 1/4 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.
Baked Methi Mathri Method:
- 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. Since, I was baking them I didn’t compromise with the amount of ghee (fat/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 necessary 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 375 oF and place the baking sheet in the oven. Bake for 12 minutes on first side, and then flip 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.
I hope you like the recipe. You may also order from our shop below.
- Multigrain Baked Methi Mathri$30 – $55
- Churma Ladoo$35 – $120
Other healthy snack recipes that may interest you:
Multigrain Baked Methi Mathri (Fenugreek Savory Crackers)
Equipment
Ingredients
- 1 cup Whole wheat regular/multigrain flour Atta
- 1/2 cup Coarse wheat flour Motta/laddu atta
- 1/4 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 cup Almond flour
- 150 gm Fresh fenugreek Methi chopped – 2 cups
- 1 cup Ghee Ghee or your choice of oil
- 1/2 cup Milk
Spices:
- Salt As per taste
- 1 tsp Carom seeds Ajwain
- 2 tsp Fennel seeds Saunf (Crushed)
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1 tsp Carom seeds powder Ajwain
- 1 tsp Dry ginger powder
- 1.5 tsp Dry mango powder
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
Instructions
- 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. 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.
Priya
Great recipe.. is it possible to make the airfryed mathri with only wholemeal atta and besan and almond flour and following same method. will the texture and taste change..since I will be trying it for the first time thought to just use with atta and besan as both these flours are always available. thx
Rupali Agarwal
Yes, you can but the texture and tase will definitely be different. Most of the recipe steps will remain the same. – Rupali
Trusha shah
I followed all the measurements on your recipe page, with following changes. Keeping total amount of flour same, I used multigrain flour, no all purpose flour, I needed some more milk to make dough. I lined up the divided small dough on the paper and pressed them down with wooden bhakhari press. And I used air fryer.. it’s super super delicious… thanks for the recipe!!!!!
Aarthi
The multigrain paratha is so delicious. I used Aashirvaad Atta with Multigrains and it is soft.
Shilpa
Hi Rupali,
I tried the methi mathris and they came out very very good. I read each and every step very carefully since it involves so many flours and my first time making it!
It’s a bery healthy snack item to have in-between meals.
Must say, your presentation of each and every recipe is so colorful, looks really beautiful and tempting 🙂
I wanted to post pics of my mathris, but I am unable to in the comments.
Thank you so much for the recipe.
Rupali Agarwal
Hey Shilpa, Thank you so much for trying and leaving the feedback. These comments and support is what keeps me going. – Rupali
Mukta Choudhary
I tried it at home..it came out perfectly..Thanks a ton for the recipe..loved it
Rupali Agarwal
Glad you enjoyed it, thank you for sharing your feedback!!!
Rupali
Rashmi Mundhra Baldua
Your food spread is awesome! I prepared batch of this baked multigrain mathri by following the recipe. It tastes good & turned crispy but really dry. I used the stated amount of ghee and almond flour. Instead of maida, bajra & jowar, I used oats flour. Rest all the ingredients as stated in the recipe. The mathri I made are slightly thinner compared to the ones in your pics. Did I overbake the mathri? Please advise how can I prevent the mathri from tasting super dry? Thanks…
Rupali Agarwal
Hello Rashmi, sorry that the recipe didn’t come out as expected. Every flour absorption level is different. Since you have added oats flour, the liquid quantity would also modify with that. If Mathris turned out too dry then add a bit more liquid and reduce the baking time. Hope this helps.
Rupali
Kshama Nijaguna
Thanks so much for this great healthy recipe. The texture and color turned out great – crisp, light, melting in the mouth yummy. However, there was an after slight bitterness which should be because of the methi leaves. I added the same amount as mentioned in the recipe. But I will make another batch with little less methi for sure !
Anna
This is an excellent recipe. Have tried it couple times and turns yummy every time.
Rupali Agarwal
This is the best feedback. Thankyou so much for trying and liking it. – Rupali
Shelly
Thank you! I made this and turned out fantastic!
prachi gupta
How to order… I am staying in India…
Rupali Agarwal
Thank you for your interest Prachi, but I only ship within USA. Sorry about that ?