Baked Methi Mathri

This baked version of the traditional mathri (mree) skips the frying without losing the flavor or crunch. No maida, no atta—just clean, wholesome ingredients like rice flour, besan, suji, sesame, and flax seeds. Perfect for tea-time or snacking, especially for health-conscious foodies.

Ingredients:

• Dry Ingredients:

  • Rice flour – 1 cup

  • Besan (gram flour) – ½ cup

  • Suji (semolina) – ¼ cup

  • Salt – as per taste

  • Black pepper powder – ½ tsp

  • Hing (asafoetida) – a pinch

  • Red chili powder – ½ tsp

  • Ajwain (carom seeds) – ½ tsp

  • Jeera (cumin seeds) – ½ tsp

  • Coriander powder – 1 tsp

  • White sesame seeds – 1 tbsp

  • Flax seeds – 1 tbsp

• Other:

  • Ghee – 2 tbsp

  • Water – as needed

Instructions:

1. Preheat oven to 180°C (350°F).

2. In a large bowl, mix all dry ingredients: rice flour, besan, suji, spices, and seeds.

3. Add ghee and rub it into the flour mix until it resembles a sand-like texture.

4. Gradually add water to knead into a stiff but soft dough.

5. Roll the dough between two sheets of parchment paper or shape small discs using your palms.

6. Poke holes in each disc with a fork to prevent puffing.

7. Place them on a parchment-lined baking tray.

8. Bake at 180°C for 10 minutes, then flip each piece.

9. Bake again for 10–12 minutes until golden and crisp.

10. Cool completely and store in an airtight container.

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    Storage Instructions:

    • Let the mathris cool completely before storing.

    • Store in an airtight container at room temperature.

    • Stays fresh and crisp for up to 10 days.

    • Avoid storing in the refrigerator to prevent them from going soft.