Baked Methi Mathri (Savory Crackers) flavored with dried fenugreek leaves and a bunch of other spices! This healthier version of the traditional mathri is easy to make and best enjoyed with chai!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 40 mathri pieces
  • Category: Appetizer
  • Cuisine: Indian

Ingredients

  • 1.5 cups atta (whole wheat flour) (195 grams)
  • 1/2 cup besan (gram flour) (52 grams)
  • 2 tablespoons kasuri methi (dried fenugreek leaves) (slightly crushed)
  • 1/4 teaspoon red chili powder (or adjust to taste)
  • 1/8 teaspoon turmeric powder
  • 3/4 teaspoon ajwain (carom seeds)
  • 1 teaspoon sesame seeds
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon baking powder
  • 1/3 cup olive oil or ghee (80 ml, or use oil of choice)
  • water (to knead the dough, little more than 1/2 cup)

Method

  1. To a large bowl add atta (whole wheat flour) and besan (gram flour). Now add to it all the seasonings - kasuri methi, red chili powder, turmeric, ajwain (carom seeds), sesame seeds, salt and baking powder.
  2. Mix to combine it all together. Add oil (or ghee) and mix it well with the flour using your hands (rub the flour between your palms to incorporate the oil).
  3. The oil should be well incorporated into the flour. The mixture will turn crumbly.
  4. Now, start adding water little by little to knead the dough.
  5. Once the dough comes together, knead it for 5 minutes. I used my stand mixer to knead it. Cover and rest the dough for 15 to 20 minutes. Meanwhile pre-heat the oven to 375 F degrees.
  6. After the dough has rested, divide it into 2 parts. Take one part of the dough and roll it, around 1/4 inch thick.
  7. Now you can either use cookie cutter or pizza cutter to shape the mathri. I simply cut some into squares (1.75 inch x 1.75 inch) using my pizza cutter and also some circles (2 inches diameter) using my cookie cutter.
  8. Using a fork poke the mathris so that they don't rise much while baking. Repeat with the remaining dough.
  9. Place the squares/rounds on a baking sheet lined with parchment paper or silicone mat. Leave a little space between each mathri.
  10. Bake at 375 F degrees for 20-22 minutes, flipping them once half-way. I usually bake around 23-24 minutes since I like quite crispy mathris. If you don't like super crispy, bake around 20 minutes.
  11. Let cool and then store baked methi mathri in an airtight container.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.