Baked Methi Mathri, Healthy Jar Snack
by Tarla Dalal
baked methi mathri recipe | healthy crispy methi mathri | baked mathari | healthy jar snack | with 21 amazing images.
When you bite into a baked methi mathri, the flavours just explode on your palate. From the bitterness of fenugreek leaves and the spiciness of chilli powder to the appetizing taste of coriander powder, multiple flavours clamour for your attention.
What’s more, this healthy jar snack is made with whole wheat flour and is baked instead of deep-fried, unlike the traditional version.
healthy crispy methi mathri is quite easy to make, so you can make a batch once in a while and keep it handy to munch on whenever hunger strikes. You can even pack it in your kids tiffin box for snack break or take a few to work.
Try other jar snack recipes like the Nimki or Phoolwadi.
Tips for baked methi mathri. 1. The dough should be semi-stiff and not soft. 2. The rolled mathri should not be very thick nor very thin. 3. Prick the rolled mathri uniformly throughout with the fork. This helps to make it crisp. 4. Do not forget to turn the mathri after baking for 15 minutes. This will ensure uniform baking.
Enjoy baked methi mathri recipe | healthy crispy methi mathri | baked mathari | healthy jar snack | with step by step photos.
Baked Methi Mathri, Healthy Jar Snack recipe - How to make Baked Methi Mathri, Healthy Jar Snack
Preparation Time: Baking Time: 55 to 60 minutes Baking temperature: 180°C (360°F) Cooking Time: Total Time:
Makes 18 mathris
For Baked Methi Mathri
1 cup whole wheat flour (gehun ka atta)
1/4 cup finely chopped fenugreek leaves (methi)
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
3/4 tsp coriander (dhania) powder
2 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
For baked methi mathri
- For baked methi mathri
- To make {span class="bold1"}baked methi mathri{/span}, combine all the ingredients in a deep bowl and knead into a semi- stiff dough using enough water.
- Divide the dough into 18 equal portions.
- Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Pinch the edges of the rolled mathri to form a design.
- Prick the mathri with a fork at regular intervals.
- Repeat steps 3 to 5 to make 8 more mathris.
- Bake them in a pre-heated oven at 180ºc (360ºf) for 15 minutes, turn them over and bake again for 10 minutes.
- Repeat steps 3 to 7 to roll and bake one more batch.
- Cool, serve or store the {span class="bold1"}baked methi mathri{/span} in an air-tight container.
If you like baked methi mathri
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If you like baked methi mathri, then also try other healthy jar snacks like
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- masala khakhra | whole wheat masala khakhra | Gujarati whole wheat masala khakhra | healthy whole wheat masala Khakhra | with 17 amazing images.
- baked sev recipe | baked sev for chaats, snacks | healthy baked sev | with 15 amazing images.
What is baked methi mathri made of?
- Baked methi mathri is made of 1 cup whole wheat flour (gehun ka atta), 1/4 cup finely chopped fenugreek (methi), 1/4 tsp turmeric powder (haldi), 3/4 tsp chilli powder, 3/4 tsp coriander (dhania) powder, 2 tsp oil, salt to taste and whole wheat flour (gehun ka atta) for rolling.
How to select whole wheat flour
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Whole wheat flour is available pre-packaged form and also in bulk containers.
- If buying in pre-packaged form, have a good look at the label before buying. Look for products that have "100 per cent whole wheat" on the label.
- You can also look for "whole wheat flour" as the first ingredient.
- Avoid products whose first ingredient is "enriched flour" as they generally do not contain whole wheat flour.
- If buying from bulk containers or local ‘chakkiwala’ ensure that store has a good product turnover so as to ensure its maximal freshness.
- The wheat flour should be uniform in colour.
- It should also be free of worms and broken wheat grains.
- Also make sure that there is no evidence of moisture or lumps formation.
How to select fenugreek leaves, methi
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Always select bunches that are fresh and green in colour.
- The leaves should look fresh and tender, and not be wilted or bruised.
- Avoid if they are yellow or very dry textured.
- Also avoid those that have a slimy coating as this is an indication of decay.
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Also check for dirt especially in between the thick stems.
How to make the dough for baked methi mathri
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To make the dough for baked methi mathri recipe | healthy crispy methi mathri | baked mathari | healthy jar snack, add 1 cup whole wheat flour (gehun ka atta) in a deep bowl.
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Add 1/4 cup finely chopped fenugreek (methi).
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Add 2 tsp oil.
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Add 1/4 tsp turmeric powder (haldi).
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Add 3/4 tsp chilli powder.
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Add 3/4 tsp coriander (dhania) powder.
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Add salt to taste.
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Mix well and knead into a semi- stiff dough using enough water.
How to make baked methi mathri
-
To make baked methi mathri recipe | healthy crispy methi mathri | baked mathari | healthy jar snack, divide the dough into 18 equal portions.
-
Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
-
Pinch the edges of the rolled mathri to form a design.
-
Prick the mathri with a fork at regular intervals. This helps to make the mathri crisp.
- Repeat steps 2 to 5 to make 8 more mathris.
-
Bake them in a pre-heated oven at 180ºC (360ºF) for 15 minutes, turn them over and bake again for 10 minutes.
- Repeat steps 2 to 6 to roll and bake one more batch of 9 mathris.
-
Cool baked methi mathri recipe | healthy crispy methi mathri | baked mathari | healthy jar snack completely and serve or store in an air-tight container.
Tips for baked methi mathri
-
The dough should be semi-stiff and not soft.
-
The rolled mathri should not be very thick nor very thin.
-
Prick the rolled mathri uniformly throughout with the fork. This helps to make it crisp.
-
Do not forget to turn the mathri after baking for 15 minutes. This will ensure uniform baking.
Health benefits of baked methi mathri
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Baked Methi Mathri – a non-fried snack.
- Being devoid of deep-frying, each mathri lends only 26 calories.
- Made with wheat flour this is a healthier choice than mathri made with refined maida.
- Fenugreek leaves not only adds aroma and flavour, but small quantities of antioxidants too.
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Diabetics, obese people, heart patients and women with PCOD can include this snack in their diet.
| Energy | 26 cal |
| Protein | 0.7 g |
| Carbohydrates | 4.2 g |
| Fiber | 0.1 g |
| Fat | 0.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 15.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 2.1 mcg |
| Calcium | 4.4 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.5 mg |
| Potassium | 19 mg |
| Zinc | 0.1 mg |
Hi do we any alternate method of cooking the same on tawa instead of baking in oven
Turned out great, with evoo! Please tell one cup is how many ml? Thanks.
What is the approx size of the mathri shown.
Can I use kasuri methi instead of fresh fenugreek leaves?
The mathris are too easy to make and very tasty. But I have a question. The mathris are quite sof in the middle. What could be the reason? Where did I go wrong ? Please suggest
These baked methi mathris are a perfect healthy jar snack that can be made in advance and eaten any time when hunger is at its peak...