Baked Methi Mathri(Savory Crackers) flavored with dried fenugreek leaves and a bunch of otherspices! This healthier version of the traditional mathri is easy to make andbest enjoyed with chai!
- 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
- 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.
If you roll the mathri thick, they will take more time to bake so keep that in mind.