Baked Methi Mathri


My kids love to munch on Mathris or indian crispy bites . We always take a boxful of them on our trips as they are a perfect crispy savoury snack on the go and they last long.

Mathris are deep fried bite sized savoury snack. I wanted to make them healthy for kids so I baked them for a crispy non fried version.

Try this and enjoy anytime of day and tastes awesome with a hot cup of masala tea.


  • 1.5 cups atta (whole wheat flour)
  • 1/4 cup besan (gram flour)
  • 1/4 cup soya flour
  • 2 tablespoons kasuri methi (dried fenugreek leaves) slightly crushed
  • 1/4 teaspoon red chili powder
  • 2 pinches of turmeric powder
  • 3/4 teaspoon ajwain (carom seeds)
  • 1 teaspoon sesame seeds
  • 1/2 tsp chilli flakes(if u like it really spicy)
  • 1.5 teaspoon saindha salt or salt to taste
  • 1/4 teaspoon baking powder
  • 1/3 cup olive oil
  • water to knead the dough


• To a large bowl add whole wheat flour , soy flour and gram flour. Then add all seasonings to it – kasuri methi, red chili powder, turmeric, ajwain (carom seeds), sesame seeds, salt, chilli flakes and baking powder.

• Mix to combine it all together. Add olive oil and mix it well with the flour using your hands, till the mixture becomes crumbly.

• Now, start adding water little by little to knead the dough. Knead it well for 5 mins and then cover and rest for 20-25 minutes.

• After the dough has rested, divide it into 2 parts. Roll the dough till 1/4 inch thick. Cut using a cookie cutter in desired shapes or even with a knife in squares.

• Pre heat the oven at 180*c for 10 minutes. Using a fork poke the mathris so they don’t puff up while baking.

• Place the mathris on a parchment paper or silicon sheet lined baking pan.

• Bake at 180*c for 24-27 minutes for crispy mathris . Flip them once half-way. If you don’t like crispy, bake around 22 minutes. Also , baking time will increase if you make thicker mathris.

• Let cool and then store baked methi mathri in an airtight container.


If you don’t have soy flour , you can increase the quantity of besan by 1/4 cup and use it as a substitute of soy flour.

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