Healthy 7 Grain Methi Mathri -Baked & Air Fryer Recipe

Healthy 7 grain Methi Mathri-Baked and Air Fryer Recipe/Baked Masala Crackers-These Methi mathris are healthy for two reasons-they use a combination of 7 different grains instead of maida(APF) and they are not deep fried like their traditional counterparts. With lots of flavor from Kasoori methi and  Indian spices,these mathris make an amazing tea time snack. Move over boring rusk and Parle G cookies! Also makes a wonderful addition to kids lunch boxes.

This Healthy 7 grain Methi Mathri-Baked and Air Fryer Recipe/Baked Masala Crackers  is inspired by Rupalis Multigrain Baked Methi Mathri.  The 7 grains used in this recipe are-whole wheat flour(atta) ,gram flour(besan) , Jowar, Bajra, Ragi, Almond Flour and All purpose flour. I have used kasoori methi though that can be replaced by fresh methi, see details in notes below. I also used the more granular Ladu Besan instead of regular besan/gramflour for texture.

I must tell you about the flavor of these mathis, my gosh the whole house was smelling awesome. My husband had a meeting in the evening and I decided to use that time to try these out. When he came home, the first response was- what’s cooking today, he could smell the delicious aroma in the garage!

Some other healthy low fat recipes to try out are-

Moong Dal Toast-Vegan High Protein Breakfast

Lauki ke Appe/Kofte

Moong Dal Appe-South Indian style

Mixed Dal Instant Idli-No Rice No Fermentation

Moving on to the recipe here is the written recipe followed by the step by step pictorial one-

Healthy Methi Mathri with 7 Grains-Baked and Air Fried/Baked Masala Crackers

Aanchal Gupta

These Methi mathris are healthy for two reasons-they use a combination of 7 different grains instead of maida(APF) and they are not deep fried like their traditional counterparts.

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Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 39 minutes mins

Servings 40 -45 mathris

Equipment

• 1 large bowl
• 1 measuring cups and spoons
• 1 baking tray

Ingredients

  

1x2x3x

• 1 1/2 cups Whole Wheat Flour/Atta
• 1/4 cup All Purpose Flour/Maida
• 1/4 cup thick granular Gramflour/Ladu Besan
• 1/4 cup Pearl Millet Flour/Bajra flour
• 1/4 cup Finger Millet Flour/Raagi flour
• 1/4 cup Sorghum Flour/Jowar flour
• 1/4 cup Amaranth Flour/Rajgira flour
• 1 cup Blanched Almond Flour/Badam ka atta
• 1 cup ghee/oil for vegan option Fat/Moen needed to make khasta mathris
• 1/2 cup plus 2 tsp milk/water for vegan option
• 3/4 cup Dried Fenugreek/Kasoori methi

Spices

• Salt as per taste-I used 2 1/4 tsp
• 1 tsp carom seeds/ajwain
• 1 tsp carom seed powder/pisa ajwain powder
• 2 tsp fennel seed powder/pisa sauf powder
• 1/2 tsp Red chili powder/lal mirch powder
• 1/4 tsp turmeric powder/haldi powder
• 1 tsp Dry Ginger powder/saunth
• 1.5 tsp Dry mango powder/Amchur
• 1/2 tsp Baking powder
• 1/4 tsp Baking Soda

Instructions

 

• In a large bowl mix all the flours and spices
• Add ghee and mix with hands till fully incorporated into the flour,mixture will be crumbly. When you hold a small fistful of dough in your hand, it should hold together.
• Add milk little by little and keep kneading the dough, knead for 10-15 minutes
• Cover and rest the dough for 30 minutes for the gluten to activate
• Meanwhile, preheat oven at 375 F/190 C and line a baking sheet with parchment paper
• After 30 minutes, make small mathris/discs and place on parchment lined baking tray
• Bake for 12 minutes, remove from oven, flip the mathris and bake for additional 12 minutes(total 24 minutes)
• Let the mathris cool completely,they will become crunchy once they cool down

For Air Fryer

• Preheat Air Fryer at 330 F/166 C
• Place the mathris/discs in a single layer and air fry for 10 minutes
• Flip the mathris and air fry again for 4 minutes

Video

Notes

The original recipe calls for 1 cup whole wheat flour and 1/2 cup thick granular whole wheat traditionally used for halwa and laddoos. I have used ladu Besan/granular gramflour for texture, but you can use regular gramflour/besan. Since these mathris are baked, do not reduce the amount of ghee/oil(moen). Also,the almond flour adds the much needed fat.Do knead the dough for 10-15 minutes and since most of the flours used are gluten free, the resting time of 30 minutes is a must to activate the gluten in the whole wheat flour and all purpose flour/maida. I have used kasoori methi, but you can substitute with 2 cups fresh methi/fenugreek. If using fresh fenugreek,wash and chop finely before mixing. You may need less milk as the fenugreek leaves water when mixed with salt. Can substitute any of the flours used with buckwheat,oat,water chestnut or quinoa flour except for the whole wheat flour. Keep the total flour quantity the same. When you replace any flour, the amount of liquid needed can change as all flours have different absorption levels. After kneading the dough, the dough will never come together like regular chapati dough as there is very little gluten in the dough.It should however be elastic enough to shape into discs. All purpose flour can be replaced by whole wheat flour if you are trying to omit all white flour from the recipe.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

In a large bowl Mix all the flours

and spices

Add kasoori methi/dried fenugreek leaves

Add ghee and mix with hands till fully incorporated into the flour, mixture will be crumbly

When you hold a small fistful of dough in your hand, it should hold together

Add milk little by little and keep kneading the dough, knead for 10-15 minutes

Cover and rest the dough for the gluten to activate

Meanwhile, preheat oven at 375 F/190 C and line a baking sheet with parchment paper
After 30 minutes, make small mathris/discs and place on parchment lined baking tray

Bake for 12 minutes, remove from oven, flip the mathris and bake for additional 12 minutes(total 24 minutes)

For Air Fryer
Preheat Air Fryer at 330 F/166 C

Place the mathris/discs in a single layer and air fry for 10 minutes
Flip the mathris and air fry again for 4 minutes

Let the mathris cool completely, they will become crunchy once they cool down

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