Baked Whole Wheat Methi Matri (Fenugreek Crackers)

Matri is a very popular tea time snack in India. I still love to dunk in my matri’s in tea and have it. But it is deep fried and a bit time consuming to make specially if you are alone. I always wanted to try my hands on Baked matri, but for reasons unknown to me kept on postponing it. This time I decided to make this delicious and a guilt free Baked Whole Wheat Methi Matri.

Baked Whole wheat Methi Matri (Fenugreek Crackers)

The recipe is same to my earlier recipe on Namkeen Matri, with some added flavour. I added some dried and crushed fenugreek leaves to the mixture and loved it. Also I generally prepare matri using whole wheat flour, so this Baked Whole Wheat Methi Matri is made using 100 percent whole wheat flour.

Baked Whole wheat Methi Matri (Fenugreek Crackers)

One can use any shape as required, like circle, square, diamond etc. To give it a festive spirit and more appealing to the little ones, I made them in a star shape. Kid’s love this and they are happy to munch on them so why not experiment a bit and make eating time a bit of fuss free.


So here goes the recipe:



Ingredients

  • 1 Cup Whole Wheat Flour
  • 1/4 Cup Melted ghee (Clarified Butter) at room temperature
  • 1 tsp Carom seeds (Ajwain)
  • 1 tbsp Dried Fenugreek Leaves
  • Salt to taste
  • Room temperature water for kneading the dough


Instructions

  • Sift the flour and salt.
  • Add carom seeds to it.
  • Lightly crush the fenugreek in between your palms and add it to the mix.
  • Add the ghee and give everything a quick mix. Incorporate the ghee well into the mix.
  • Knead into a stiff dough (somewhat like puri dough). Add water slowly do not add in one go else you might add in a soft dough.
  • Soft dough matri’s get soft and will not be crunchy.
  • Let the dough rest for minimum 30 minutes.
  • Preheat the oven to 200 Deg C. Line a baking sheet with parchment paper.
  • Give the dough a quick knead and roll into 1/4 cm thick.
  • Cut into desired shape. Arrange it on the baking sheet.
  • Prick each of them using a fork, so that it does not puff’s up while baking.
  • Bake in a preheated oven for 10-12 minutes. They get done quickly so do keep an eye on them after 8-10 minutes.
Baked Whole wheat Methi Matri (Fenugreek Crackers)


Notes

  • One can reduce the quantity of fenugreek leaves, if you think it will too strong of a flavour.
  • Baking time may vary depending on the shape.
  • Small and thin shapes will be baked quickly.
  • Thick shapes will take time.
5 from 2 votes
Baked Whole Wheat Methi Matri
Prep Time
10 mins
Cook Time
12 mins
Resting Time
30 mins
Total Time
22 mins
 

Baked Whole Wheat Methi Matri or Crackers is a delicious tea time snack as well as a yummy teething food from the Indian Cuisine.

Course: Snacks
Cuisine: Indian
Keyword: Baked, Fenugreek, Matri, Methi, TeaTime
Ingredients
  • 1 Cup Whole Wheat Flour
  • 1/4 Cup Melted ghee (Clarified Butter at room temperature)
  • 1 tsp Carom seeds (Ajwain)
  • 1 tbsp Dried Fenugreek Leaves
  • Salt to taste
  • Room temperature water for kneading the dough
Instructions
  1. Sift the flour and salt.
  2. Add carom seeds to it.
  3. Lightly crush the fenugreek in between your palms and add it to the mix.
  4. Add the ghee and give everything a quick mix. Incorporate the ghee well into the mix.
  5. Knead into a stiff dough (somewhat like puri dough). Add water slowly do not add in one go else you might add in a soft dough.
  6. Soft dough matri’s get soft and will not be crunchy.
  7. Let the dough rest for minimum 30 minutes.
  8. Preheat the oven to 200 Deg C. Line a baking sheet with parchment paper.
  9. Give the dough a quick knead and roll into 1/4 cm thick.
  10. Cut into desired shape. Arrange it on the baking sheet.
  11. Prick each of them using a fork, so that it does not puff’s up while baking.

  12. Bake in a preheated oven for 10-12 minutes. They get done quickly so do keep an eye on them after 8-10 minutes.
Recipe Notes
  • One can reduce the quantity of fenugreek leaves, if you think it will too strong of a flavour.
  • Baking time may vary depending on the shape.
  • Small and thin shapes will be baked quickly.
  • Thick shapes will take time.



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