Baked Mathri / Mathi | Methi Mathi

People say they have a sweet tooth … I say , “I have a Namkeen –  (Hindi for salty & savory ) tooth” ! Haha! I can gorge on namkeen anytime of the day! On one of my recent trips to the Indian grocery store, I bought a packet of these …


Before I knew, I had gobbled these up and the craving lingered. The next trip to the grocery store is scheduled almost a month from now 😦 ! I wasn’t ready to wait that long and decided to make these at home!

Mathri or Mathi is a popular snack from the northern part of India. They are usually fried, I decided to bake them and they turned out absolutely crisp & flaky. I ♥ Methi! So Methi Mathri it is! For “Methi Parantha” recipe using Fresh Methi (fenugreek leaves) click here .

Methi Mathri -


Recipe :


3/4 cup All-purpose flour

1/4 cup Whole wheat flour

1/4 cup Fine Suji (cream of wheat)

3 tbsp. Oil or Ghee (melted)

1/4 tsp turmeric

1/4 tsp Red Chilli powder or less

1/4 tsp Ajwain (carom seeds)

4 tsp Kasuri Methi (dried fenugreek leaves)

1 Pinch – Hing (Asafetida) (Optional )

1/8 tsp Baking powder

Salt to taste

5 – 6 Tbsp Chilled Water(or as required) 1tbs = 15 ml


1) Preheat the oven to 350° F / 180º C.

2) In a large bowl mix together all dry ingredients – all purpose flour, whole wheat flour, suji, turmeric, red chilli powder, carom seeds, kasuri methi, hing, baking powder and salt. Mix well.

Methi Mathri-

3) To the above mixture add the ghee / oil and mix well again. Break all lumps to form a crumbly mixture.

4) Now add water, 1 tablespoon at a time and bring together the above mix to form a not so soft dough. Do not knead too much or the end result won’t be as flaky. Cover and set aside for 30 mins.

Methi Mathri-

5) Divide the above prepared dough into small, equal sized balls. Press and flatten these balls using your palm and form into small discs. Make sure all discs are of equal thickness, for even baking. The discs should not be too thick or else they won’t bake well from the inside will.

Methi Mathri-

6) Place these discs on a lightly greased baking sheet and bake at 350° F / 180º C for 20 mins and 375° F/ 190º C for the next 10-12 mins. I baked these for long, because I prefer crisp mathris. You may bake for less time. Flip twice or thrice for even coloring.

Methi Mathr- www.foodbound.wordpress (4)

7) Once baked, cool on a cooling rack and store in an air-tight container. Serve with your favorite Pickle  or with a sprinkle of “Chaat Masala” for that extra kick. Tastes best with Chai ♥ !

Methi Mathri - www.foodbound.wordpress(6)

Tips :

1) The more the amount of ghee / oil – the softer the Mathris will be.

2) These Mathris can also be deep fried on medium – low heat.

3) I tried the triangular mathris – but even after baking them for the above mentioned time – the inside layers of the big triangular Mathi were still half done. The triangular shape is not a good option – if you want to bake them.

4) Thinner mathris take less time to bake.

5) Whole wheat mathris will be harder than the above mentioned combo. You may replace the whole wheat flour with APF. The water quantity required will be different.  Suji helps make the mathris crisp.


Happy Baking !!!


Feel free to like ♥ , love ♥ , share ♥ !


Sonal Kalra 🙂


©Foodbound, 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.

14 thoughts on “Baked Mathri / Mathi | Methi Mathi

  1. Pingback: Aloo Methi | Potato – Fenugreek Stir-Fry | foodbound

    • Thanks Ashita! The freshness of the Mathris will depend on the weather. If it’s humid- I would suggest you bake no more than 2 days prior. Every time I bake them – they finish within a day or two. Never kept them for 10 days 😀


  2. Pingback: Baked, Bite-Sized Savory – Sweet / Chaat Baskets | foodbound

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