Guilt-Free Baked Methi MathriVeg
Celebrate Diwali with this healthy, guilt-free Baked Methi Mathri recipe! These crispy, savory delights are made with whole wheat flour, fresh fenugreek leaves, and a perfect blend of aromatic spices like cumin, coriander, and turmeric. A fantastic tea-time snack that pairs beautifully with your favorite pickle or chutney. Simple to prepare, these mathris are baked to golden perfection and can be stored in an airtight container for up to two weeks. Happy snacking!
Ingredients
1 cup Wheat Flour
1 cup Fenugreek Leaves (Methi)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Roasted Cumin Powder
1 tsp Salt
2 tsp Vegetable Oil
as needed Water
Instructions
1
Combine all dough ingredients (whole wheat flour, chopped fenugreek leaves, spices, salt, and oil) in a bowl and knead into a hard dough using water as needed. Cover the dough with a cloth and let it rest for 5-10 minutes.
2
Once rested, divide the dough into 18-20 equal portions. Roll each portion out as thin as possible using a rolling pin, keeping the unused portions covered with a cloth.
3
Use a round cookie cutter to cut out the mathris (optional) and place them on a well-greased cookie sheet.
4
Prick each mathri with a fork to prevent them from puffing up while baking, then brush them with a little oil.
5
Place them in a preheated oven and bake at 180°C for 15-20 minutes.
6
Once finished, remove from the oven and let them cool completely. They can be stored in an airtight container for up to two weeks.
