Baked Bajra Matri is a delicious and crunchy Indian snack made with gluten-free Bajra (Pearl Millet) flour.
It is a delightful and healthy Indian Vegan snack that caters to those with gluten sensitivities or anyone looking to enjoy a nutritious treat.
For those who are gluten intolerant or prefer a gluten-free option, this is one of the best snacks. Instead of frying, these matris are baked, making them a healthier alternative without compromising on taste or crunchiness.
This snack is not only gluten-free and vegan but also heart-healthy, providing a lower-calorie alternative to the traditional deep-fried version. Perfect for tea time or a midday snack, baked bajra matri pairs wonderfully with a tangy chutney or a steaming cup of chai.
What is Bajra?
Bajra, also known as pearl millet, is a highly nutritious grain rich in fiber, protein, and essential minerals like magnesium and iron.
Recipes with Bajra
I like to incorporate bajra in a lot of my recipes and especially during the winter months.
I have already detailed more about bajra in my earlier post on Bajra Idli (Steamed Pearl Millet Savour Cakes) or this healthy, calcium-rich one-pot meal, Bajre ka Bhat where Bajra is the main ingredient. However one can read more about the benefits of Bajra here.
And if you are looking for more recipes for Bajra, I have a lot of traditional Bajra recipes. Like this Stuffed Bajra Paratha or this Bajre ki Tikki, which I have made healthier by baking instead of frying.
Recipe process of Bajra Matri
To make this delicious snack, bajra flour is combined with a mix of spices such as carom seeds, cumin, fenugreek leaves, and black pepper, which add a warm and aromatic flavor.
The dough is rolled out, shaped into small discs, and then baked to perfection, resulting in a crispy yet tender matri.
Tips and Variations for Bajra Matri
- Spice it Up: Add spices like cumin seeds or sesame seeds for extra flavor.
- It can be seasoned with herbs like rosemary, basil, thyme, etc.
- Experiment with Shapes: While traditionally round, you can use cookie cutters to create fun shapes, especially if making them for children.
- Bajra Flour can be replaced with Jowar or Ragi or any millet flour.
Serving Suggestions for Bajra Matri
- Bajra Matri can be enjoyed on its own as a snack or paired with chutney or pickles.
- They also make a great accompaniment to a warm cup of tea.
- Enjoy it as a chaat, by topping it up with some healthy sprouts or potato.
Tips on baking this Baked Bajra Matri
- Roll them as evenly as possible, so they bake all over.
- Roll them thin, but a bit firm. Not very thin, or they become super crispy.
- Apply a little oil on the top, so that they do not dry out.
- Turn them in between to bake on the other side.
- They get baked pretty fast. So do keep checking after 5-6 mins, as oven temperatures differ and the baking time will vary depending on the thickness of crackers.
- They are done when they are slightly firm to touch. Keep them on the baking tray while cooling. The remaining baking is done while they are cooling and they get nice and crisp.
- Do not overbake. If you overbake they get a bit hard.
- Store them in an air-tight container after they are completely cool.
Vegan & Gluten-Free Baked Bajra Matri
Equipment
- Cookie Cutter
Ingredients
- 1 Cup Pearl Millet Flour (Bajra Flour)
- 1/2 teaspoon Carom seeds
- 1/2 teaspoon Cumin Seeds
- 1/2 teaspoon Black Pepper powder
- 1/2 teaspoon Fenugreek leaves Dried , For flavour, but it is optional
- 1/2 teaspoon chili powder
- 1/4 teaspoon Turmeric powder
- 2 tbsp Oil
- 1 teaspoon Salt (as per taste)
- 6-8 tablespoon Water for kneading as required.
Instructions
- Add all the ingredients in a bowl. (Do crush the fenugreek leaves lightly in your hand to release the flavour)1 Cup Pearl Millet Flour, 1/2 teaspoon Carom seeds, 1/2 teaspoon Cumin Seeds, 1/2 teaspoon Fenugreek leaves, 1/2 teaspoon chili powder, 1/4 teaspoon Turmeric powder, 2 tbsp Oil, 1 teaspoon Salt, 6-8 tablespoon Water, 1/2 teaspoon Black Pepper powder
- Give them a quick stir.
- Add water little by little and make a semi-stiff but soft dough.
- Rest the dough for 30 mins.
- After 30 mins, Preheat the oven to 180 Deg C.
- Either use a cookie cutter to makes strips, or divide the dough into 2 equal portions.
- Roll each portion into 1/2 cm thickness.
- Cut them into circular/rectangular shape or as desired.
- Prick each of them using a fork, so that it does not puff’s up while baking.
- Bake in the preheated oven for 15-20 mins.
- Check after 15 minutes.
- Remove once they are golden brown. Let them cool in the baking tray, as they will continue to bake while cooling.
- Once cooled completely, store them in an air tight container.
Notes
- Standard US-Size cups and spoons used. 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- Read above for substitutions.
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