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. The 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 items to baked recipes, 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. The addition of fenugreek (methi) gives the crackers a unique flavor and brings other health benefits such as lowering blood cholesterol and reducing the risk of heart disease.
Good for Lactation Support
These lactation savory bites aka baked methi mathri are made with all galactagogues ingredients which help 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 the EYP shop is pregnant moms.
You may also order these from us to save your time and effort. Product link - Multigrain Baked Methi Mathri
Some Important Tips about Baked Methi Mathri Recipe:
- As you will see in the recipe, I have used a combination of different flours to nutritionally enhance the mathri. 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.
- Do not compromise with the amount of ghee (fat / mowen) as we are already baking the mathri.
- Resting the dough for 30 minutes is necessary to develop the gluten in the dough.
- Baking 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.
Recipe
Methi Mathri - Baked Recipe
Equipment
Ingredients
- 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
Spices:
- Salt As per taste
- 1 teaspoon Carom seeds Ajwain
- 2 teaspoon Fennel seeds Saunf (Crushed)
- ½ teaspoon Red chili powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Carom seeds powder Ajwain
- 1 teaspoon Dry ginger powder
- 1.5 teaspoon Dry mango powder
- ½ teaspoon Baking Powder
- ¼ teaspoon 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.
Alisha says
HI, whats the quantity of dry methi instead of fresh methi pls?
Rupali Agarwal says
Dear Alisha, I have not tried making these Methi mathri using dry Methi, so cant suggest exact quantity of dry Methi. You can start trying with subbing 1/4 of quantity and go ahead from there.
Thank you!
Rina says
Hi, rhank you for sharing thia recipe. Can I replace almond flour wirh anything, we have allergy restrictions
Thanks
Rupali Agarwal says
Hello Rina, Yes, you can increase the oil (moyin) quantity in the flour and skip almond flour.
Thanks
Rupali
akanksha jaiman says
Hi Rupali-
These Mathris are divine! Thank you for accommodating my order even when you were too busy.
It was so easy to order and you kept in mind delivery timing so the items reach me when freshest.
I can say that these are going to become a family favorite.
Can't wait to try more of your recipes.
Thnaks
Deepika says
Ho
I am not able to get fresh methi...can I make mathri using dried methi?
Rupali Agarwal says
Deepika, yes you can use dry methi as well. Recently I made a batch with dry methi for a client and they turned out super delicious.
Hope you enjoy them as well!
Thank you
Rupali
Renu singhal says
I tried these yesterday and results are shocking 😃. Never expected anything not friddy to be soooo crunchy and tasty. Definitely a must try and a regular in my kitchen now onwards
Rupali Agarwal says
Thank you Renu for your amazing feedback!
So happy that you liked the result of baked version. I have few more naked snacks recipe on the blog hope you give them a try as well.
Thank you once again for sharing your feedback!
Rupali Agarwal
Priya says
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 says
Yes, you can but the texture and tase will definitely be different. Most of the recipe steps will remain the same. - Rupali
Trusha shah says
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 says
The multigrain paratha is so delicious. I used Aashirvaad Atta with Multigrains and it is soft.
Shilpa says
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 says
Hey Shilpa, Thank you so much for trying and leaving the feedback. These comments and support is what keeps me going. - Rupali
Mukta Choudhary says
I tried it at home..it came out perfectly..Thanks a ton for the recipe..loved it
Rupali Agarwal says
Glad you enjoyed it, thank you for sharing your feedback!!!
Rupali
Rashmi Mundhra Baldua says
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 says
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 says
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 says
This is an excellent recipe. Have tried it couple times and turns yummy every time.
Rupali Agarwal says
This is the best feedback. Thankyou so much for trying and liking it. - Rupali
Shelly says
Thank you! I made this and turned out fantastic!
prachi gupta says
How to order... I am staying in India...
Rupali Agarwal says
Thank you for your interest Prachi, but I only ship within USA. Sorry about that ?