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.
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.
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.
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Baked Whole Wheat Methi Matri
- 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
- 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.
- 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.
If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.
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