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Home » Meal Type » Healthy Snacks » Multigrain Baked Methi Mathri (Fenugreek Savory Crackers)

Multigrain Baked Methi Mathri (Fenugreek Savory Crackers)

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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.

Multigrain Methi Baked Mathri (Fenugreek Savory Crackers )

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.

Baked Multigrain Fenugreek Crackers Methi Mathari

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.

$30 – $55
Shop now

Baked Methi Mathri Ingredients:

Multigrain Methi Baked Mathri (Fenugreek Savory Crackers )
  • 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:

  1. 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.Baked Multigrain Fenugreek Crackers Methi Mathri
  2. Divide the dough into small balls and then press them between the palms and arrange them on baking sheet lined with parchment paper.Multigrain Methi Baked Mathri (Fenugreek Savory Crackers)
  3. 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.Multigrain Methi Baked Mathri (Fenugreek Savory Crackers)
  4. Taste a few and transfer the rest to an airtight container for storage.

Multigrain Methi Baked Mathri (Fenugreek Savory Crackers)

I hope you like the recipe. You may also order from our shop below. 

  • Multigrain Methi Baked Mathri (Fenugreek Savory Crackers)
    Multigrain Baked Methi Mathri
    $30 – $55
    Select options
  • Churma Ladoo for sale in a tin box
    Churma Ladoo
    $35 – $120
    Select options

Other healthy snack recipes that may interest you:

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Churma Ladoo – Baked version with Jaggery

Air Fried Gluten Free Crackers: Made with Lupin flour and Lentils

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Peanut Satay Sauce: Made from Whole Peanuts and Sesame Seeds

Multigrain Methi Baked Mathri (Fenugreek Savory Crackers)
4.67 from 18 votes

Multigrain Baked Methi Mathri (Fenugreek Savory Crackers)

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.

Review Print Pin Share
Prep Time30 mins
Cook Time20 mins
Resting Time30 mins
Total Time50 mins
Course: Snack
Cuisine: Indian
Keyword: baked, baked mathri, Crackers, Mathri, Methi Mathri
Servings: 25 4 pieces per serving
Calories: 156kcal
Author: Rupali Agarwal

Equipment

  • Baking Oven

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.

Notes

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.
Nutrition Facts
Multigrain Baked Methi Mathri (Fenugreek Savory Crackers)
Amount Per Serving
Calories 156 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 17mg1%
Potassium 70mg2%
Carbohydrates 13g4%
Fiber 1g4%
Protein 3g6%
Vitamin A 25IU1%
Vitamin C 0.1mg0%
Calcium 59mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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About Rupali Agarwal

I love to share recipe ideas from my North Indian roots and my globetrotting present with recipes that range from beautifully simple creations to elaborate showstoppers.

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Posted in: Air Fryer Recipes, Baked Recipes, Egg Free, Healthy Snacks, Low Carb, Low Sodium, Low Sugar, Meal Prep Recipes, Millet Recipes, No Onion No Garlic, Soy Free

Reader Interactions

Comments

  1. Priya

    March 29, 2021 at 9:27 pm

    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

    Reply
    • Rupali Agarwal

      April 9, 2021 at 7:04 am

      Yes, you can but the texture and tase will definitely be different. Most of the recipe steps will remain the same. – Rupali

      Reply
  2. Trusha shah

    March 26, 2021 at 1:34 pm

    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!!!!!

    Reply
  3. Aarthi

    March 24, 2021 at 1:40 am

    The multigrain paratha is so delicious. I used Aashirvaad Atta with Multigrains and it is soft.

    Reply
  4. Shilpa

    February 1, 2021 at 6:09 pm

    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.

    Reply
    • Rupali Agarwal

      February 21, 2021 at 4:15 pm

      Hey Shilpa, Thank you so much for trying and leaving the feedback. These comments and support is what keeps me going. – Rupali

      Reply
  5. Mukta Choudhary

    October 28, 2020 at 4:01 pm

    5 stars
    I tried it at home..it came out perfectly..Thanks a ton for the recipe..loved it

    Reply
    • Rupali Agarwal

      October 29, 2020 at 4:06 pm

      Glad you enjoyed it, thank you for sharing your feedback!!!

      Rupali

      Reply
  6. Rashmi Mundhra Baldua

    October 25, 2020 at 9:41 pm

    4 stars
    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…

    Reply
    • Rupali Agarwal

      October 28, 2020 at 8:18 am

      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

      Reply
  7. Kshama Nijaguna

    July 5, 2020 at 9:39 pm

    5 stars
    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 !

    Reply
  8. Anna

    May 13, 2020 at 6:54 pm

    5 stars
    This is an excellent recipe. Have tried it couple times and turns yummy every time.

    Reply
    • Rupali Agarwal

      May 15, 2020 at 11:09 am

      This is the best feedback. Thankyou so much for trying and liking it. – Rupali

      Reply
  9. Shelly

    October 15, 2019 at 4:45 pm

    Thank you! I made this and turned out fantastic!

    Reply
  10. prachi gupta

    August 15, 2019 at 7:56 am

    5 stars
    How to order… I am staying in India…

    Reply
    • Rupali Agarwal

      August 15, 2019 at 6:03 pm

      Thank you for your interest Prachi, but I only ship within USA. Sorry about that ?

      Reply
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Welcome to Enhance Your Palate, where I love to share recipe ideas from my North Indian roots and my globetrotting present, ranging from beautifuly simple creations to elaborate showstoppers.

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