Multigrain Methi Baked Mathri (Fenugreek Savory Crackers) Snacks Rupali Agarwal Jump to Recipe Print RecipeMultigrain Methi Baked Mathri (Fenugreek Savory Crackers) is an enhanced and healthy version of the traditional Indian savory crackers called Mathri, which is made of just refined flour and deep fried. Multigrain Methi Baked Mathri (Fenugreek Savory Crackers) 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. You may also order these from us to save your time and effort. Product link – Multigrain Methi Baked 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. 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 375degreeF 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. Hope you like it. You may also order these from us to save your time and effort. Product link – Multigrain Methi Baked Mathri 0 from 0 votes Print Multigrain Methi Baked Mathri (Fenugreek Savory Crackers) Prep Time 30 mins Cook Time 20 mins Resting Time 30 mins Total Time 50 mins Multigrain Methi Baked Mathri (Fenugreek Savory Crackers) is an enhanced and healthy version of the traditional Indian savory crackers called Mathri, which is made of just refined flour and deep fried. Multigrain Methi Baked Mathri (Fenugreek Savory Crackers) recipe uses flours made from seven different healthy, nutritious grains namely wheat, chickpeas, pearl millet, finger millet, sorghum, amaranth and almond. Enjoy it this winter with your favorite hot beverage. Course: Snack Cuisine: Indian Keyword: baked, baked mathri, Crackers, Fenugreek, Mathri, Methi, savory Servings: 25 4 pieces per serving Calories: 156 kcal Author: Rupali Agarwal Ingredients 1 cup Whole wheat regular/multigrain flour Atta 1/2 cup Whole 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. Recipe 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 Methi Baked Mathri (Fenugreek Savory Crackers) Amount Per Serving Calories 156 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 4g 20% Cholesterol 18mg 6% Sodium 17mg 1% Potassium 70mg 2% Total Carbohydrates 13g 4% Dietary Fiber 1g 4% Protein 3g 6% Vitamin A 0.5% Vitamin C 0.1% Calcium 5.9% Iron 6.1% * Percent Daily Values are based on a 2000 calorie diet. TweetPin34Share29+163 Shares
Thanks for this healthy recipe . If we do not find a particular flour how do we just omit it or compensate it with any other available ? Reply
Hello Bhavana, thanks for liking it?. If you want to skip any of the flour you can compensate the quantity of that flour by increasing the quantity of other flours accordingly, but for almond flour I would suggest you to add one tbs of ghee as well since it’s rich in fat and contributes towards the total fat content of the recipe. Reply
Hello Aarti, thank you for so much for trying this recipe? I am glad that the recipe worked out for you. Love you for leaving this comment? Thanks once again, if you happen to try any other recipe would love to know your feedback. Reply
Hello, Thank you so much for the detailed recipe. I made this & it turned out very nice & tasty. The baked version is much healthy. I just made few changes instead of Methi, I added chopped Palak & coriander & also 1tbsp suji instead of Almond flour. I love trying your recipes they are very good. Reply
Hello, Thank you so much for the detailed recipe. I made this & it turned out very nice & tasty. The baked version is much healthy. I just made few changes instead of Methi, I added chopped Palak & coriander & also 1tbsp suji instead of Almond flour. I love trying your recipes they are very good. Reply
Thank you Anoli for trying the recipe. I am so glad that it worked out for you. My main goal is to provide healthy versions of old authentic recipes? Reply
Hey Aish, if you are using fresh methi leaves, tt would be better if you make it the same day or after 30 minutes of resting time because methi tends to release water over time which will make your dough soft. However, if you are using dry methi like kasuuri methi, then you could possibly do it the next day because leaves are already dried. Reply
I tried this recipe and , it’s coming out very nice ? .. My husband n kidoo Like it very much ??.. Thank you for this wonderful recipe Reply
Thank you Rupali for this awesome recipe! I’m always trying to incorporate multiple grains and less oil this was just the match made in heaven. Taste so good, esp with some chai. Crunchy, yet soft. I was surprised for the flavors being so distinct, for being baked. Can replace this for deep frying any day. The fresh methi adds a great flavor to it. Reply
Thank you so much Lakshmi first for trying the recipe and second for such a positive feedback. You are very right that fresh methi and mix of different flours add so much flavor in the Mathris, these are now a regular snack item I have available in my pantry. Reply
Hi Rupali. I don’t have whole coarse wheat flour and my son is allergic to nuts, so can’t use Almond flour. Can you suggest what changes can I make to make them as perfect as yours? Thank you Reply
Hello Soujanya, you can sub Suji if you don’t have coarse wheat flour to add texture and for almond flour you need increase the amount of ghee, since almond flour is rich in fats adds fat in the dough. Thank you for your interest in the recipe. Look forward to hear back your experience. Thank you Rupali Reply
Hi Rupali! The recipe looks so interesting and yummy. What can I substitute for whole coarse wheat flour and almond flour? I don’t have both of them right now and also my son is allergic to tree nuts. Reply
Hello Soujanya, you can sub Suji if you don’t have coarse wheat flour to add texture and for almond flour you need increase the amount of ghee, since almond flour is rich in fats adds fat in the dough. Thank you for your interest in the recipe. Look forward to hear back your experience. Thank you Rupali Reply
Hi! What flour can I use instead of wheat? Also would skipping milk make much difference? I would like to make these gluten and dairy free. Thanks! Reply
To make these GF you can sub GF baking flour and yes you can use water instead of milk and sub your choice of oil for ghee. Reply
Thank you Kusum!!! So happy that you liked the recipe. Thank you once again for leaving your feedback ? Reply
I don’t have Bajra , ragi and Rajgira. If I make the matharis without these flours, will it still taste good? Reply
Hello Deepti, yes you can make these Mathris without those flours as well. Taste is definitely going to be different but would taste good. Reply
Hi Rupali, Saw your site, went through the recipes, loved them! Loved even more that I can order with you.? Question though: where are you located? Am I able to pick up directly from you instead of shipping? Are you able to make some changes to the recipes due to allergies, diet restrictions, etc.? Please mail your contact info if the answers are yes. Would like to talk to you before placing order. Thanks! Reply
Hello Anu, Thank you for checking out my blog. I am so glad that you loved it. Yes, I can customize as per your needs for I am based out of Louisiana. Email is a best option to reach out to me. Email- enhanceyourpalate@gmail.com Reply
Hi Rupali and Others As Rupali knows I recently ordered these amazing amazing Mathris directly from Rupali and May I say I am Blown away!! Such food flavor, so much freshness and loaded with goodness knowing that these are not even fried!! Everything from receiving order through delivery was soo smooth and amazing! Your attention to detail and love for the food shows in everything Rupali, even in the way packaging came- I have never seen a prettier pack for Indian food..you are a rockstar! Wish I could give more than 5 stars!! We are loving every bite of these mathris Deepali Reply