Wholesome Baked Methi Mathri recipe – flaky savory biscuits with all-purpose flour, wheat flour, semolina & dried fenugreek leaves.

As I discussed in my rava laddu submit, the following few Diwali recipes will probably be fuss-free, with no frying or sugar syrups required. And this savory methi mathri is baked, making it more healthy and guilt-free. I’ve used 2 tbsp of ghee and one tbsp of oil for brushing. This baked methi mathri is an ideal tea-time snack.

What’s mathri?

Mathri is a flaky, savory biscuit made primarily with flour and is fairly in style in North West India. There are numerous styles of Mathri, equivalent to masala mathri, methi mathri, plain jeera mathri, and many others. Right now, I’m going to share the baked model of methi mathri, making it a more healthy festive different with out compromising on taste.

If there may be one recipe I’ve examined probably the most, it’s this methi mathri. Delicate variations caused important change. Please test the variations part under and let me know which model you all tried and which is your favourite.

Components required

Flours – I used a mixture of all-purpose flour, entire wheat flour, and chickpea flour (besan).

Semolina – I used simply 2 tsp. Extra semolina would make the mathri exhausting, so a minimal measure works greatest.

Spices – Purple chili powder, salt, turmeric powder, and dried fenugreek leaves (methi) for that signature taste.

Ghee – For crispy, flaky mathri. You’ll be able to substitute oil for a vegan model.

Oil – Lower than 1 tbsp of oil for brushing the mathris.

Water – Lukewarm water added step by step. 6 tbsp is normally enough, however modify as wanted relying on flour high quality.

Please test the recipe card for actual measurements.

Variations

1. With out besan

The primary variation I attempted was with out besan. I went with equal quantities: ½ cup every of entire wheat and all-purpose flour, and the identical spice measures.
The mathri got here out nicely, pale and didn’t brown a lot. Texture-wise, this model was gentle, flaky, and delicate, excellent for those who like a delicate taste and a crisp chew with out added nuttiness.

2. With besan (Featured Model)

For the second variation, I decreased the wheat flour to ⅓ cup and added 2 tbsp of besan. These 2 tbsp of besan gave a crisper, pakora-like texture, and the colour turned a good looking reddish hue. It had a barely extra pronounced taste, and I like to recommend not baking for longer than the required time with this ratio.
👉 That is the variation I’ve shared within the detailed recipe under.

3. With besan and decreased all-purpose flour

The third variation is identical as above, however I used ⅓ cup all-purpose flour, 2 tbsp besan, and ½ cup entire wheat flour. This one additionally turned out good. Texture-wise, it was a bit denser and extra biscuit-like, whereas nonetheless crisp on the surface. The colour was even, and the flavour was balanced.

Whereas all three measurements yielded wonderful mathris, the texture diversified barely throughout variations — from gentle and flaky with out besan, to crisp and pakora-like with besan, and barely denser but flavorful with decreased all-purpose flour. You’ll be able to play with these flour ratios and spices to get the feel you favor.

👉 When utilizing besan, you’ll be able to enhance the amount of purple chili powder and different spices, however with variation one, I wouldn’t enhance the spice ranges.

Fast taste twists

• Add crushed black pepper and fennel for an alternate taste twist.
• Combine in sesame seeds for additional crunch.
• Sprinkle with chaat masala after baking for additional zing.
• Air fryer technique: Bake at 350°F for 10–12 minutes, flipping midway (timing might range by mannequin)

VVK suggestions

Attempt to roll it skinny, lower than or equal to ⅛ inch. I attempted just a few items with a ½-inch thickness; they took a bit longer to bake, and the following day, they had been a bit exhausting. However the skinny ones stayed crisp and crunchy for 2 plus days. (Being a savory particular person, I munched all of them!)

Should you want a barely softer mathri, you’ll be able to roll them to about ¼ inch and cut back baking time by 2–3 minutes. They are going to have a biscuit-like texture as a substitute of a crisp cracker end.

I baked them at 350°F for 20 minutes, flipping them in between on the midway mark. Be sure you place the oven on the middle rack for even baking. I did strive baking at 375°F, however I felt that 350°F didn’t make it exhausting because it cooled.

Pricking with a fork (additionally referred to as docking) is kind of essential for baked mathri, for just a few causes:

• Prevents puffing: Particularly with all-purpose flour, the mathri can puff like a mini puri within the oven if not pricked.
• Ensures even baking: Steam escapes by the holes, so the within cooks evenly with out forming air pockets.
• Provides that basic flat, flaky mathri look

The right way to make baked methi mathri

• Pulse the semolina, cumin seeds, and ajwain in a mixer jar or spice grinder. In case your semolina is okay, simply pulse the cumin and ajwain.
• Sieve the flours into a large mixing bowl. Add purple chili powder, turmeric, salt, and the crushed spice combine. Crush dried fenugreek leaves between your palms and add them in. Combine nicely.
• Add melted ghee and blend totally to coat the flour. Add lukewarm water, little by little, till a stiff, moist dough varieties. Don’t add suddenly.
• Cowl with a bowl or a moist material and let it sit for half-hour. In the meantime, line a baking tray with parchment or greased foil.
• Preheat the oven to 350°F (175°C).
• Divide the dough if wanted. Roll to ⅛-inch thick, prick with a fork, lower with a cookie cutter, and organize on the tray.
• Brush the mathris with oil. Bake at 350°F for 10 minutes, flip, brush once more, and bake one other 10 minutes.
• Cool fully on a rack. Retailer in an hermetic container.

Recipe Notes

• Exchange ghee with heat oil for a vegan model.
• Modify kasoori methi to style. I used 1 tbsp for this measure.
• Brushing with oil is non-obligatory however enhances taste and browning.
• Baking time will depend on thickness—thinner = crispier.

Continuously requested questions

Extra baked goodies

Cherished this recipe?

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Baked Methi Mathri – A Wholesome Diwali Snack Different

Baked methi mathri is an excellent substitute for the fried model. It’s excellent for festive platters, tea-time snacks, or gifting, and shops nicely in an hermetic container for over per week.

Prep Time30 minutes minutes

Prepare dinner Time20 minutes minutes

Complete Time50 minutes minutes

Course: Appetizer, Snack

Delicacies: Indian, North Indian

Servings: 8

Energy: 93kcal

Components

Measurement Particulars: 1 cup = 240 ml; 1 tbsp = 15ml; 1 tsp = 5ml;

Directions

• Pulse the semolina, cumin seeds, and ajwain in a mixer jar or spice grinder. In case your semolina is okay, simply pulse the cumin and ajwain.

• Sieve the flours into a large mixing bowl. Add purple chili powder, turmeric, salt, and the crushed spice combine. Crush dried fenugreek leaves between your palms and add them in. Combine nicely.

• Add melted ghee and blend totally to coat the flour. Add lukewarm water, little by little, till a stiff, moist dough varieties. Don’t add suddenly.

• Cowl with a bowl or a moist material and let it sit for half-hour. In the meantime, line a baking tray with parchment or greased foil.

• Preheat the oven to 350°F (175°C).

• Divide the dough if wanted. Roll to ⅛-inch thick, prick with a fork, lower with a cookie cutter, and organize on the tray.

• Brush the mathris with oil. Bake at 350°F for 10 minutes, flip, brush once more, and bake one other 10 minutes.

• Cool fully on a rack. Retailer in an hermetic container.

Video

Notes

• Exchange ghee with heat oil for a vegan model.
• Modify kasoori methi to style. I used 1 tbsp for this measure.
• Brushing with oil is non-obligatory however enhances taste and browning.
• Baking time will depend on thickness—thinner = crispier.

Diet

Energy: 93kcal | Carbohydrates: 12g | Protein: 2g | Fats: 4g | Saturated Fats: 2g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 1g | Ldl cholesterol: 10mg | Sodium: 222mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 40IU | Vitamin C: 0.03mg | Calcium: 6mg | Iron: 1mg

I’m not a nutritionist. The dietary data is offered as a courtesy and is an estimate solely. It varies relying upon the product sorts or manufacturers.

Replace notes – earlier posted in 2017. Now up to date with new footage, video and variations.