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Baked Methi Mathri Recipe

Baked Methi Mathri
How to make Baked Methi MathriImage Credit: Istock

Made with the goodness of methi (fenugreek) leaves, this mathri serves as a healthier alternative to regular mathri. It is baked instead of deep-fried. Enjoy it with your evening cup of chai.

  • Total Cook Time 40 mins
  • Prep Time 30 mins
  • Cook Time 10 mins
  • Recipe Servings4
  • Easy

Ingredients of Baked Methi Mathri

  • For mathri dough -
  • 1 cup whole wheat flour
  • ½ cup gram flour (besan)
  • ¼ cup pearl millet flour (bajra)
  • ¼ cup amaranth flour (rajgira)
  • 2 cups dried fenugreek (kasuri methi), slightly crushed
  • Water (as per requirement to knead flour)
  • Spices-
  • 1 teaspoon carom seeds (ajwain)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chilli powder
  • 1 teaspoon dry mango powder (amchur)
  • Salt (as per taste levels)
  • ¼ teaspoon baking powder
  • Ghee (as per requirement)

How to Make Baked Methi Mathri

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1.
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.
2.
The dough should be very coarse and crumbly at this point. Keep it aside for 30 minutes.
3.
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.
4.
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.
5.
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.
6.
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!
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