One of the most popular teatime snacks, there is hardly anyone who does not like mathri. These flaky biscuits are easy to make and have a long shelf life. This is why they are usually prepared in large quantities and stored for weeks and weeks. Moreover, mathri is extremely versatile and you can add all the ingredients of your choice. Mathri is also enjoyed on special occasions and festivals like Holi, Diwali, Karwa Chauth and Teej. It is its versatility and lip-smacking taste which makes it a popular snack. However, if you are in the mood to make mathri but in a healthy way, then we have the perfect recipe for you. Try this baked methi mathri recipe, which is delicious, flavourful and packed with the goodness of fenugreek.
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Baked methi mathri has a long shelf life.
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Where Did Mathri Originate From?
As per legends, mathri originated from Rajasthan. Mathri makes for an excellent teatime snack. Mathri is a popular snack in North India that can be purchased from any general store or even prepared at home. Mathri, also known as Mathi, are crunchy, flaky biscuits that are prepared from simple pantry ingredients – flour, water, ghee and carrom seeds. The best part about mathri is that it has a long shelf life, and pairs well with chai, chutneys or pickles.
What Makes Baked Methi Mathri So Special?
Unlike the usual mathri recipes, this methi mathri recipe is not deep fried. Traditionally, mathris are made by putting the flattened dough in oil. However, this one is baked. What's more, it has several other healthy ingredients in it so that you can binge eat without guilt. This baked methi mathri is made with whole wheat flour, bajra, rajgira, besan, methi and several other spices, which are beneficial for your health. The star ingredient of this recipe, Methi or fenugreek, is rich in fibre and helps in reducing blood sugar levels, and high blood pressure, and may help you with your digestive problems.
Baked methi mathri is easy to make!
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How To Make Baked Methi Mathri: Recipe To Make Baked Methi Mathri At Home
Take a bowl and add whole wheat flour, gram flour, pearl millet flour, amaranth flour, carom seeds, turmeric powder, red chilli powder, dry mango powder, dried fenugreek, baking powder, salt and water. Add ghee to your flour and spice mix. Now knead all the ingredients into a semi-stiff dough.
The dough should be very coarse and crumbly at this point. Keep it aside for 30 minutes. Now divide the dough into small balls or 18-20 equal portions. This step is subjective as you can divide the dough as per the preference of your mathri size. With a rolling pin, flatten out the dough pieces. Prick the mathri with a fork and keep them aside.
Preheat the oven to 190 °C with a baking sheet lined with parchment paper. Now gently place the methi mathri dough on the baking sheet. Bake the methi mathris for 15 minutes on each side. Make sure to keep checking if they have been baked or not. Time will depend on the thickness of your mathri dough. This step depends on the heating intensity of your appliance.
Once you see that the mathris have turned a little brown, allow them to cool. The crispiness and crunchiness of the methi mathris will only enhance after they have cooled down. And voila! Your baked methi mathri is ready to serve! Store them in an air-tight container away from the sun!
Read the full recipe here.
Bonus tip:
You can add several other types of healthy flours, like finger millet flour (ragi), sorghum flour (jowar), almond flour (badam atta), etc., in this baked methi mathri recipe to enhance its flavour. What's more, you can even add quinoa and oats flour if you are on a weight loss journey.
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