Crispy Baked Methi Mathri
The Crispy Baked Methi Mathri Recipe is a healthier version of the traditional North Indian snack that combines fresh fenugreek leaves with a flaky and crunchy texture. At craitworld, we believe classic recipes can be made lighter without compromising authentic flavors. Moreover, these baked mathris are perfect for tea-time gatherings, festive celebrations, travel snacks, and everyday homemade munching.
Unlike conventional deep-fried mathris, this baked variation uses significantly less oil while maintaining the same satisfying crispness. Furthermore, the Crispy Baked Methi Mathri Recipe delivers earthy flavors from fresh methi leaves and aromatic Indian spices. As a result, it becomes an excellent snack option for health-conscious families.
The secret to achieving light and perfectly textured mathris lies in using Crait Baking Soda. Its premium formulation helps create delicate layers, improves crispness, and supports even baking. Additionally, it ensures reliable results for traditional Indian recipes prepared at home.
Whether served with masala chai, pickle, or yogurt dip, this Crispy Baked Methi Mathri Recipe offers authentic taste and irresistible crunch. Finally, it combines tradition, nutrition, and convenience into one delicious snack.
Ingredients
For the Batter
- 2 cups whole wheat flour
- ½ cup all-purpose flour
- ½ tsp Crait Baking Soda
- 1 cup fresh methi (fenugreek) leaves, finely chopped
- 4 tbsp ghee
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds
- 1 tsp crushed black pepper
- ½ tsp turmeric powder
- 1 tsp red chilli flakes
- 1 tsp salt
- ½ cup water (as required)
For Brushing
- 2 tbsp ghee or oil
Step-by-Step Method
1. Prepare the Methi Leaves
Wash the methi leaves thoroughly, drain excess water, and chop them finely. Afterwards, keep them aside for mixing.
2. Mix the Dry Ingredients
In a large bowl, combine whole wheat flour, all-purpose flour, Crait Baking Soda, ajwain, cumin seeds, black pepper, chilli flakes, turmeric powder, and salt.
3. Add the Ghee
Add ghee to the flour mixture and rub it with your fingertips until it resembles coarse crumbs. Consequently, the mathris develop their characteristic flaky texture.
4. Add Fresh Methi
Mix the chopped methi leaves evenly into the flour. Meanwhile, ensure that the leaves are distributed uniformly throughout the dough.
5. Knead the Dough
Gradually add water and knead into a firm dough. Afterwards, cover the dough and allow it to rest for 15 minutes.
6. Roll and Shape the Mathris
Roll the dough to medium thickness and cut small circular mathris using a cutter or the rim of a glass.
7. Prick the Mathris
Use a fork to prick each piece gently. As a result, the mathris bake evenly without puffing excessively.
8. Arrange on the Baking Tray
Place the shaped mathris on a parchment-lined tray and brush them lightly with ghee or oil.
9. Bake Until Golden Brown
Bake in a preheated oven at 180°C for 22–25 minutes or until the mathris become crisp and beautifully golden.
10. Cool and Store
Finally, allow the baked mathris to cool completely before transferring them to an airtight container for storage.
