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.
Hope you like it the recipe. You may also order from our shop below.
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Multigrain Baked Methi Mathri$30.00 – $55.00
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Churma Ladoo$35.00 – $105.00
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― Virginia Woolf, The Common Reader
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Other healthy snack recipes that may interest you:
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.
- 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
- 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
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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.
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.