Healthy Baked Methi Mathri Recipe – Flaky Savory Biscuits

Healthy Baked Methi Mathri recipe – flaky savory biscuits with all-purpose flour, wheat flour, semolina & dried fenugreek leaves.

As I mentioned in my rava laddu post, the next few Diwali recipes will be fuss-free, with no frying or sugar syrups required. And this savory methi mathri is baked, making it healthier and guilt-free. I have used 2 tbsp of ghee and one tbsp of oil for brushing. This baked methi mathri is a perfect tea-time snack.

What is mathri?

Mathri is a flaky, savory biscuit made mainly with flour and is pretty popular in North West India. There are various varieties of Mathri, such as masala mathri, methi mathri, plain jeera mathri, etc. Today, I am going to share the baked version of methi mathri, making it a healthier festive alternative without compromising on flavor.

If there is one recipe I’ve tested the most, it’s this methi mathri. Subtle variations brought about significant change. Please check the variations section below and let me know which version you all tried and which is your favorite.

Ingredients required

Flours – I used a mix of all-purpose flour, whole wheat flour, and chickpea flour (besan).

Semolina – I used just 2 tsp. More semolina would make the mathri hard, so a minimal measure works best.

Spices – Red chili powder, salt, turmeric powder, and dried fenugreek leaves (methi) for that signature flavor.

Ghee – For crispy, flaky mathri. You can substitute oil for a vegan version.

Oil – Less than 1 tbsp of oil for brushing the mathris.

Water – Lukewarm water added gradually. 6 tbsp is usually sufficient, but adjust as needed depending on flour quality.

Please check the recipe card for exact measurements.

Variations

1. Without besan

The first variation I tried was without besan. I went with equal amounts: ½ cup each of whole wheat and all-purpose flour, and the same spice measures.
The mathri came out well, pale and didn’t brown much. Texture-wise, this version was light, flaky, and delicate, perfect if you like a subtle flavor and a crisp bite without added nuttiness.

2. With besan (Featured Version)

For the second variation, I reduced the wheat flour to ⅓ cup and added 2 tbsp of besan. These 2 tbsp of besan gave a crisper, pakora-like texture, and the color turned a beautiful reddish hue. It had a slightly more pronounced flavor, and I recommend not baking for longer than the specified time with this ratio.
👉 This is the variation I have shared in the detailed recipe below.

3. With besan and reduced all-purpose flour

The third variation is the same as above, but I used ⅓ cup all-purpose flour, 2 tbsp besan, and ½ cup whole wheat flour. This one also turned out good. Texture-wise, it was a bit denser and more biscuit-like, while still crisp on the outside. The color was even, and the flavor was balanced.

While all three measurements yielded amazing mathris, the texture varied slightly across versions — from light and flaky without besan, to crisp and pakora-like with besan, and slightly denser yet flavorful with reduced all-purpose flour. You can play with these flour ratios and spices to get the texture you prefer.

👉 When using besan, you can increase the quantity of red chili powder and other spices, but with variation one, I wouldn’t increase the spice levels.

Quick flavor twists

• Add crushed black pepper and fennel for an alternate flavor twist.
• Mix in sesame seeds for extra crunch.
• Sprinkle with chaat masala after baking for extra zing.
• Air fryer method: Bake at 350°F for 10–12 mins, flipping halfway (timing may vary by model)

VVK tips

Try to roll it thin, less than or equal to ⅛ inch. I tried a few pieces with a ½-inch thickness; they took a bit longer to bake, and the next day, they were a bit hard. But the thin ones stayed crisp and crunchy for two plus days. (Being a savory person, I munched them all!)

If you prefer a slightly softer mathri, you can roll them to about ¼ inch and reduce baking time by 2–3 minutes. They will have a biscuit-like texture instead of a crisp cracker finish.

I baked them at 350°F for 20 minutes, flipping them in between at the halfway mark. Make sure you place the oven on the center rack for even baking. I did try baking at 375°F, but I felt that 350°F didn’t make it hard as it cooled.

Pricking with a fork (also called docking) is quite important for baked mathri, for a few reasons:

• Prevents puffing: Especially with all-purpose flour, the mathri can puff like a mini puri in the oven if not pricked.
• Ensures even baking: Steam escapes through the holes, so the inside cooks evenly without forming air pockets.
• Gives that classic flat, flaky mathri look

How to make baked methi mathri

• Pulse the semolina, cumin seeds, and ajwain in a mixer jar or spice grinder. If your semolina is fine, just pulse the cumin and ajwain.
• Sieve the flours into a wide mixing bowl. Add red chili powder, turmeric, salt, and the crushed spice mix. Crush dried fenugreek leaves between your palms and add them in. Mix well.
• Add melted ghee and mix thoroughly to coat the flour. Add lukewarm water, little by little, until a stiff, moist dough forms. Do not add all at once.
• Cover with a bowl or a damp cloth and let it sit for 30 minutes. Meanwhile, line a baking tray with parchment or greased foil.
• Preheat the oven to 350°F (175°C).
• Divide the dough if needed. Roll to ⅛-inch thick, prick with a fork, cut with a cookie cutter, and arrange on the tray.
• Brush the mathris with oil. Bake at 350°F for 10 minutes, flip, brush again, and bake another 10 minutes.
• Cool completely on a rack. Store in an airtight container.

Recipe Notes

• Replace ghee with warm oil for a vegan version.
• Adjust kasoori methi to taste. I used 1 tbsp for this measure.
• Brushing with oil is optional but enhances flavor and browning.
• Baking time depends on thickness—thinner = crispier.

Frequently asked questions

More baked goodies

Loved this recipe?

If you try this methi mathri, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.

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5 from 1 vote

Baked Methi Mathri – A Healthy Diwali Snack Alternative

Baked methi mathri is a wonderful substitute for the fried version. It’s perfect for festive platters, tea-time snacks, or gifting, and stores well in an airtight container for over a week.

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Appetizer, Snack

Cuisine: Indian, North Indian

Servings: 8

Calories: 93kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240 ml; 1 tbsp = 15ml; 1 tsp = 5ml;

• ▢ 2 tsp semolina
• ▢ ½ tsp ajwain
• ▢ ½ tsp cumin
• ▢ ½ cup all-purpose flour
• ▢ ⅓ cup whole wheat flour
• ▢ 2 tbsp besan
• ▢ ½ tsp red chili powder
• ▢ ¼ tsp turmeric powder
• ▢ ¾ tsp salt
• ▢ 1 tbsp dried fenugreek leaves
• ▢ 2 tbsp ghee
• ▢ 6 tbsp lukewarm water or as needed

Instructions

• Pulse the semolina, cumin seeds, and ajwain in a mixer jar or spice grinder. If your semolina is fine, just pulse the cumin and ajwain.
• Sieve the flours into a wide mixing bowl. Add red chili powder, turmeric, salt, and the crushed spice mix. Crush dried fenugreek leaves between your palms and add them in. Mix well.
• Add melted ghee and mix thoroughly to coat the flour. Add lukewarm water, little by little, until a stiff, moist dough forms. Do not add all at once.
• Cover with a bowl or a damp cloth and let it sit for 30 minutes. Meanwhile, line a baking tray with parchment or greased foil.
• Preheat the oven to 350°F (175°C).
• Divide the dough if needed. Roll to ⅛-inch thick, prick with a fork, cut with a cookie cutter, and arrange on the tray.
• Brush the mathris with oil. Bake at 350°F for 10 minutes, flip, brush again, and bake another 10 minutes.
• Cool completely on a rack. Store in an airtight container.

Video

Notes

• Replace ghee with warm oil for a vegan version.
• Adjust kasoori methi to taste. I used 1 tbsp for this measure.
• Brushing with oil is optional but enhances flavor and browning.
• Baking time depends on thickness—thinner = crispier.

Nutrition

Calories: 93kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 222mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 40IU | Vitamin C: 0.03mg | Calcium: 6mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Update notes – earlier posted in 2017. Now updated with new pictures, video and variations.