BAKED METHI MATHRI (BAKED FENUGREEK CRACKERS )
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This guilt-free version of the traditional Methi Mathri is the ideal accompaniment to your evening tea. Baked and made with whole wheat flour, tea time snacks have never been healthier!
Methi Mathri is a crispy and munchy crowd-pleasing snack that is ideal for tea parties or soirees. They taste heavenly when paired with a cup of masala chai on a wintry evening.
I am a fan of all sorts of fried Indian snacks especially, the savory ones. For as long as I can remember, I have seen my mother making both sweet and savory snacks post Durga Puja. That was the time when guests would pour in every other day for Bijoya rituals (exchange of best wishes and sweets among loved ones). My mother would neatly serve the snacks and sweets on the expensive Bone China plates that almost magically vanished later, only to reappear on special occasions. I often tease my mother for her eternal love of this Bone China set from Singapore. It was a gift from my grandfather, so we were forbidden to touch this heirloom treasure! But, honestly, it is beautiful indeed.
Anyway, coming back to savory snacks, no wonder the guests licked their plates clean. My mother would famously make Nimki (Bengali term for Pare or Mathri). Nimki could be salty (Namak Pare) or sweet (Shakkar Pare). Savory Nimki known as Namak Pare in Hindi is often referred to as Mathri in some states of India.
WHAT IS A MATHRI?
Mathri is a fried, crispy savory snack traditionally made with plain flour and typical Indian spices. It is also known as Mathiya or Mathari in some parts of India. It is often made during festive occasions like Diwali or Holi.
Basic Mathri has no special flavor but just the spices. Methi Mathri is flavored with fenugreek leaves.
ABOUT THIS RECIPE
Traditionally Methi Mathri is made with all-purpose flour and deep-fried until golden and crisp, but this recipe is a healthier version of the original. I have used whole-wheat flour instead of all-purpose flour(maida) and baked the Mathris instead of frying them. Therefore, this recipe makes for a healthy snack option. Indulge in these lip-smackingly delicious Methi Mathris along with a cup of masala chai. It is also an excellent option for your kid's lunchbox.
WHY SHOULD I MAKE THESE?
Generally, we hardly need any convincing for trying snacks, but here are some more reasons why I insist you try the baked Methi Mathri at home:
- Baked and not fried making them a healthy snack to munch.
- Nutritious, packed with the goodness of fenugreek and sesame.
- Gluten-free as it uses whole-wheat flour
- Vegetarian and vegan
- Great tea time snack
- Quick and easy to make
- Kid-friendly
- Stores well for up to 2 weeks, so you can make them ahead of time in large batches.
- A low-calorie snack that is ideal for managing cravings.
- A welcome replacement of calorie-dense Diwali sweets for friends and families.
INGREDIENTS
Flour – Traditionally, all-purpose flour or maida is used for making Mathri. Whole wheat flour is a healthier alternative. You could use either of them. You may also add some Besan or chickpea flour in the ratio 3:1 (3 parts of flour and 1 part of besan)
Fenugreek Leaves ( Methi ) – You may use fresh fenugreek leaves or dried leaves, known as Kasuri Methi. Either of them works well for this recipe. However, keep in mind that fresh fenugreek leaves retain more water than dried ones so your dough will need less water if using fresh methi.
Spices and Condiments – Turmeric powder, Chilli Powder, Cumin Powder, baking powder, sesame seeds, ajwain (carrom seeds), and salt. Using baking powder is optional. Skip it if you do not have it.
Oil – You may use Vegetable oil, canola oil, olive oil, or ghee.
Water – For kneading the dough, use an adequate amount of water. The dough should not be too hard or too clumpy.
HOW TO MAKE IT?
In a large mixing bowl, add flour, Kasuri methi, spices, and condiments. Stir to combine.
Add the oil to the flour mixture and mix the ingredients into a crumbly mixture.
Add water as required to knead the dough. This should take about 5- 7 minutes. Cover and let the dough rest for half an hour.
Roll the dough flat into 1/4 inch thickness. Cut into desired shapes and poke some holes with a fork.
Place on a greased baking tray. Bake in a preheated oven at 350F for 18-20 mins or until done. Make sure to flip once midway through the baking process.
Transfer the Mathri to a wire rack to cool down. Once cooled, they tend to crisp a little more.
FREQUENTLY ASKED QUESTIONS
Can I use salted butter instead of oil for kneading the dough?
Yes, you can use salted butter too. In case you use salted butter, reduce the amount of salt you would normally add to the flour.
What is the role of baking powder in this recipe?
Baking powder lends a light, flaky texture to the Mathri. If using fresh fenugreek leaves, baking powder releases the chlorophyll in the leaves lending the Mathris a greenish color. However, it does not affect the taste in any way, so you may skip it altogether.
Why is my Methi Mathri bitter?
Fresh methi leaves can be very bitter. To reduce the bitterness, you may add some sugar to the dough. It does not affect the final taste of the Mathri.
Can I store the dough for later use?
Ideally, the dough should be used immediately. Storing it might end up giving you bitter Mathri.
Can I air-fry the Methi Mathri?
Yes, you may air-fry them too. Preheat the air fryer at 350F for 3 minutes. Arrange the prepared Mathri in the air fryer basket, in a single layer making sure they do not touch each other. Air fry for about 10 minutes, flipping once in between. Transfer the Mathri to a plate to cool down.
SERVING SUGGESTIONS
Baked Methi Mathri is a great standalone snack. It also works well with pickles, chutneys, and hot masala chai.
I make this often at home in different shapes circles, squares, or triangles. My daughter really enjoys them with a mildly spiced yogurt and mint chutney.
STORAGE SUGGESTIONS
Cooldown the baked Methi Mathri completely before storing. Store the baked Methi Mathri in an airtight container. It stays fresh for up to 2 weeks when kept at room temperature.
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BAKED METHI MATHRI (FENUGREEK CRACKERS )
Ingredients
- 1 cup whole wheat flour
- 1/4 cup Kasuri Methi or Fenugreek Leaves (fresh or dry)
- 1/4 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1/2 tsp Cumin powder
- 1/4 tsp Ajwain (Carrom seeds)
- 1/4 tsp Baking powder
- 1/2 tsp Sesame seeds
- 4 tbsp Ghee (clarified butter)
- 1 tsp salt
- Water as needed
Instructions
- In a large mixing bowl, add flour, Kasuri methi, spices, and condiments. Stir to combine.
- Add Ghee to the flour mixture and mix the ingredients into a crumbly mixture.
- Add water as required to knead the dough. This should take about 5- 7 minutes. Cover and let the dough rest for half an hour.
- Roll the dough flat into 1/4 inch thickness. Cut into desired shapes and poke some holes with a fork.
- Place on a greased baking tray. Bake in a preheated oven at 350F for 18-20 mins or until done. Make sure to flip once midway through the baking process.
- Transfer the Mathri to a wire rack to cool down. Once cooled, they tend to crisp a little more.
Notes:
- The baking time may differ based on the oven.
- Bake a little longer for crispier crackers.
- Store it in an airtight container for retaining the crispiness.
- Make the crackers as thin as possible for making them crunchy.
Calories
96.50Fat (grams)
4.43Sat. Fat (grams)
2.33Carbs (grams)
12.78Fiber (grams)
3.80Net carbs
8.98Sugar (grams)
0.04Protein (grams)
3.83Sodium (milligrams)
172.78Cholesterol (grams)
8.77
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