Baked Methi Mathri

4.75 from 12 votes

Nutritionally enhanced Multigrain Baked Methi Mathri (Fenugreek Savory Crackers) recipe made from seven different healthy grain flours, almond flour and fresh Methi (fenugreek). This recipe is much healthier than any store-bought or deep-fried snacks, and is a perfect compliment for your evening tea time.

Prep Time30

Cook Time20

Resting Time30

Total Time50

Course: Snack

Cuisine: Indian

Keyword: baked mathri, Crackers, Mathri, Methi Mathri

Servings: 4 pieces per serving

Calories: 156kcal

Author: Rupali Agarwal

Equipment

Baking Oven

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 (flours and spices) and then the 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