Baked Methi Mathri
Nov 04, 2018, Updated Sep 29, 2019
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!
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Crispy Baked Methi Mathri – the baked version of the traditional mathri is easy to make and a healthier alternative to the fried ones!
Make a batch this festive season and enjoy with a cuppa chai. These will also make great Diwali gifts!
I think I am done with sweets for a while. Seriously, I shared a lot of Diwali sweets this year (& I hope you guys found something you like!) but now I am kind of done with them.
So I thought of sharing one healthy Diwali savory recipe with you guys before it’s the Diwali day.
Oh and before sharing the recipe, I have an exciting news to share with you guys – I am going to be on TV!
Yeah I will be shooting for segment which will shot in Seattle and I will be talking about my cookbook and also cooking few recipes from it.
I am excited but also nervous! I hope it goes well, I will be sure to share the link with you guys once it’s done. If you have any tips about live TV, please let me know. That would be helpful!
Okay now back to today’s recipe of baked methi mathri. I love mathri and almost all fried Indian snacks. What is mathri you might ask? It’s just fried flour which is seasoned with salt, carom seeds, dried fenugreek leaves and other spices.
It’s one snack which almost everyone makes at home for Diwali. It can be known by different names in different parts of the country. Ever since I can remember, I have been addicted to namak pare and mathri and basically all fried savory snacks.
This year I tried to bake mathri and trust me when I say this – it turned out so good that I will be only baking these from now on!
How to Bake Mathri?
It’s actually very simple! You make the dough in the same way as you would make for regular fried mathri. There’s whole wheat flour, some besan (chickpea flour) and spices.
I added a lot of kasuri methi (dried fenugreek leaves) here since I was making Methi Mathri but you can add any spice that you like. I also added some red chili powder, turmeric, salt, sesame seeds and ajwain (carom seeds).
Don’t think I can ever make mathri without ajwain- it’s a must for me!
Coming to the oil- I have used olive oil here. You may use ghee or any oil of choice. I would highly recommend not cutting down on the oil. We are baking them and to get that right texture we do need the oil.
Once the dough is done, let it rest for a bit and then roll and cut into pieces.
You can cut them into any shape you like. I made some squares and cut some into circles using my cookie cutter.
I like to keep these around 1/4 inch thick. If it’s too thin, it might burn quickly and too thick will take a long time to bake and become crispy.
Once cut into shape, simply bake in the oven at 375 F degrees until they are crispy.
These Baked Methi Mathri
✓ are flavored with lots of dried fenugreek leaves (kasuri methi)
✓ are crispy and crunchy
✓ taste as good as (if not better!) than the fried mathri
✓ super easy to make
✓ made with whole wheat flour
✓ make the perfect chai time snack
I hope you guys give these a try because they are seriously very good! Sarvesh ate some with pickle (mathri and pickle is a very popular combination in north India) and he said these were even better than the fried ones.
Go bake these healthy treats and enjoy some with a cuppa chai this festive season!
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 & 8- 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.
Using a fork poke the mathris so that they don’t rise much while baking. Repeat with the remaining dough.
Place the squares/rounds on a baking sheet lined with parchment paper or silicone mat. Leave a little space between each mathri.
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.
Let cool and then store baked methi mathri in an airtight container.
If you’ve tried this Baked Methi Mathri Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Baked Methi Mathri
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
Instructions
- 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.
- 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).
- The oil should be well incorporated into the flour. The mixture will turn crumbly.
- Now, start adding water little by little to knead the dough.
- 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.
- After the dough has rested, divide it into 2 parts. Take one part of the dough and roll it, around 1/4 inch thick.
- 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.
- Using a fork poke the mathris so that they don't rise much while baking. Repeat with the remaining dough.
- Place the squares/rounds on a baking sheet lined with parchment paper or silicone mat. Leave a little space between each mathri.
- 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.
- Let cool and then store baked methi mathri in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Manali, tried this and all of us at home loved it.
If I had to make it gluten free, what can I use instead of wheat flour?
Would besan and oat flour work ?
I have not tried to make it gluten free so I can’t say. But I would try with the 1:1 gluten free flour from Bobs red mill, that usually works well for replacing regular flour
I tried these today and loved them quick easy and healthy.
I was intrigued in making these baked mathiya however I was very disappointed, they are so dry and get stuck down your throat. If you are the type who follows a strict clean diet then potentially, this could be a healthier option. Though Mathiya are much tastier fried, as the oil coats the heavy ingredients and cooks it through without drying it out.
sorry you didn’t like them. Many of my readers have made them over the years and loved them. So it definitely works for a lot of people :). I add enough oil to the dough so that it’s not dry but having said that it can never taste exactly as a fried version. That’s a basic difference between baking and frying. If you prefer authentic taste then definitely fry the mathris. Thanks for trying.
Made this yesterday and we all loved it. Planning to make a couple of batches in the next two days for a party. Only thing we found it a tad dry. Would you know why? Only things I used differently were – regular atta instead of whole wheat, and sunflower oil instead of olive oil.
Jaya
atta is fine and oil shouldn’t make a difference. It should not be that dry since we add enough oil. But it will always be a little drier than fried version that you have to keep in mind.
That’s what I thought. Will be making another batch tonight 🙂
Thanks for the quick response.
Excellent
Very nice the texture,colour ,taste,evenness on rising .It is just a perfect must try recipe.Thanj you Pushpa
How long can we store them
should be good for 10-12 days in airtight container
Tried this recipe and it was amazing!!
glad to know Sarita!
Hi Manali,
My son is allergic to besan and has gluten in tolerance… Can I make these with gluten free flour
Hi Madhavi, try these: https://www.cookwithmanali.com/almond-flour-masala-crackers/
Tried it & it was just excellent!
Hi can this be made with fresh methi?
Yes it should work!
Turned out as a perfect healthy tea time snack. Thank you so much
Hi Manali, Can I make it with a gluten free flour, or do I have to use aata. My daughter has celiac disease and can’t eat wheat flour.
Hi Divya, I have not tested this recipe with gluten-free flour. You can try with 1:1 gluten-mix that’s available and see it if works.
Manali hi, we love our mathris however they are deep fried so not something we make often. Usually a Diwali treat. I came across your recipe during the lockdown and we have never looked back. It’s a keeper. Ain’t never going to be frying them again. We add Jeera to ours too. It’s deeeelish. Thank you so much.
awesome!
Hi, how long do the mathris last in air-tight containers? I’m planning to carry them for a weekend trip.
should be good for weekend trip. they are good for a week or two in airtight container.
I made this a few times now and I love it. I just tweak it a Lil to add Ragi flour as well and it turns out yummy.
Thanks for sharing this Manali.
Mathris turned out excellent!
So glad to know that, thanks for taking out time to leave a review! 🙂
Hi,
Quite interested in making your recipe. If using stand mixer, when you knead, I am assuming you are using the dough hook. Questions:
1. How long do you normally need to knead?
2. What speed do you normally use?
Thanks
the time is mentioned in the recipe – 5 minutes and knead on medium speed.
Cant wait to make these. If using a kitchenaid aid stand mixer to make the dough in this recipe, what is the right hook? A dough hook or the one with a flat paddle?
dough hook to knead, to bring the dough I use the paddle attachment
It has a good flavor, but somehow came out hard and chewy. I used the exact recipe. What could have gone wrong?
you overworked the dough and also baked longer, every oven is different, maybe try baking for less time next time. try again, it’s a rather full proof recipe and made by hundreds of people successfully 🙂 Happy Diwali!
Hi Tried this recipe. It turned out to be wonderful. Wanted to share the picture of the same . Sending you a direct message on Instagram. Ones I share it on my post will tag u too.
Thanks and Happy Diwali
Happy Diwali!
Can I use baking soda and how much instead of baking powder? I don’t have baking powder in my pantry.
skip it, don’t use soda
Hi can the kneading be done in a food processor?
yes!
Hi Manali,
I tried the Baked mathris. They tasted really nice. Only problem was they were either underbaked at 20mins and close to burnt at 21mins. so it was tricky catching the perfect doneness in between. i had put it in 3 batches , luckily 1 turned out properly. Guess my oven needs checking.
Also to answer few above queries, the sourness could probably be the bitterness if they added more kasuri methi and it wasn’t crushed properly. Or also more seasame seeds will give that effect.
get an oven thermometer to check the exact temperature of your oven
The recipe is amazing..they baked crispy too.. but why is there sourness in every bite?
don’t know, there’s nothing sour in the recipe. check your besan if it’s too old or your oil
It used the same temperature but they got burned really fast. Not sure why they were little bitter
looks like oven temperature issue. I would check the oven temperature with an oven thermometer.
1 tsp salt was too much 🙁 but thanks for the recipe!
maybe for you, it says adjust to taste. This is tried and tested recipe (by many) and 1 teaspoon works just fine for majority of us.
I tried this recipe. Came out very good. Thanks for the recipe.
I made these cookies turned out great
Recipe looks great. Giving this a try now. Could you please help explain the role of baking powder in this recipe. Thanks
because we are baking them, a little bit of baking powder helps in lightening the texture.
Hi Manali,
I tried this recipe with exact measurements, it turned out really good.. texture is more like biscuits…
Hello
Nice recipe
Like to know dough should be tight or soft
Please follow the measurements and dough will turn out the way it’s supposed to, it’s not a very tight dough but not too soft either.
Hi. Turned out perfect. This is an excellent recipe specially since all that oil used for frying gets omitted. Thank you
Hi!
How long can we store them for?
they are good for couple of weeks in an airtight container
I tried this with whole wheat atta and chickpea flour and it turned out good.
For my oven, the baking temp was 180 and baking time 22 mins.
Thanks.
Came here from your gur para recipe, can I replace besan with chickpea flour? It is hard to get besan here :(. But I think I can make chickpea flour at home. Any other replacement ideas might also help. I have semolina, whole wheat flour, self raising flour and corn flour in my pantry. Thank you in advance.
just use more atta in place of besan, should be okay
Hi,
Can u pls help me how to do the same without oven… I am really interested in baking but using the cooker type… Please guide me for baking in cooker…
hello sorry I have no experience in baking in cooker so won’t be able to help.
Hi
Thank you for the recipe . It seems simple – for an amateur like me it should be helpful. My kid & husband love to munch esp. during this time. Am looking forward to trying this. Just one doubt – pls help.
I have a Bosch oven. I always confuse what programme is really ‘bake’ programme. There are many – for tarts , for pizza , for gratin , for vegetables… all are bake in some or other form so how to know which is ideal for what kind of speciality ?
Hello. Since I don’t have a Bosch oven, I am unable to answer that question. I live in the US and here we don’t have such programme in the oven. If you have baked cookies/cakes with a certain programm then choose that. Else best will be to call the customer care and ask.
the program for tart should do well
Loved it! Was in a look out for a baked version of mathris for so long.. this is the winner! Thank you, Manali!
Loved these! I have always made the fried ones and just thought I’d Google for a baked version. You’re recipe came up and I’m glad it did! Came out crisp and perfect. Kids loved them too!
I’ve always had the kind with jeera/cumin seeds. If I do I add it, should I take out the ajwain, methi, or both?
hmm yes you can take out both..I would keep the methi though
Can I put these in the oven without baking soda or baking powder?
you may..but why don’t you want to use baking powder?
Good recipe
This recipe make in microwave oven also ???? I have microwave oven
Please suggest me
sorry no idea about microwave. I don’t use a microwave and this recipe has only been tested in a regular oven.
Hi. Any other spice other than methi can be used? Also if I am using ghee is it melted ghee or room temperature one? Thanks.
use melted ghee and you can skip the methi if you don’t like it or you can use dried mint..
Hello dear, I have made these mathri my air fryer. It was delicious. Thank you for sharing nice recipe.
Welcome! I love these too 🙂
Can you please tell me the temperature you set in air fryer abs for how much time? Did it turn out crispy?
I don’t have an air-fryer so won’t be able to help you here, sorry
Tried mathris for the first time. My kid loved it. Thanks!
Kids approved is the best! 🙂
Hey does it have to be a soft dough? Or a little hard?
not very soft, just follow the instructions and the quantity mentioned
These were soooo good!! Better than store bought ones!
Can i add green chilli garlic n ginger paste ? & For sweetness suger or jeggery ?
sure! should be fine!
What is the serving size? How many mathris or how many grams of it? Don’t want to overeat!!
the nutritional value is for 1 mathri square..keep in mind this is just an estimate..calculated automatically by a plugin. I can’t say if its 100% correct.
Hi! As a CKD patient I’m not allowed Besan..so is it possible to skip it?
Anamit
Yes you may skip it!
These look so delicious! Any idea how to make it gluten free? I’m allergic to gluten. Love your recipes, i recommend them to my son who is in college.
Soni, I think the gluten-free flour blend that you get in stores will work here. Just use one of the gluten free all purpose flour like from Bob’s red mill in place of wheat, use besan as such and try! should be fine!
Hi.
I tried this recipe and mathari came out delicious. Great healthy snack option. I also added onion powder and garlic powder for extra flavour. And cut into stripes to make finger food for my 18 month old son. Thank you ?
Hi
Can we use finly chopped fresh methi leaves instead of dired methi
Yes mam u can!
yes you may!