Baked Mathri

Healthier version of crispy savoury crackers made of flour, carom seeds and spices which are usually deep-fried. This recipe uses less than half of the oil used in the regular recipe.

Time: 30 minutes

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  1. 1 cup plain flour
  2. 1 tablespoon semolina (suji)
  3. 1 tablespoon kasuri methi (dried fenugreek leaves)
  4. 1 teaspoon carom seeds (ajwain)
  5. 1/2 tsp red chilli flakes (optional)
  6. 3 tablespoons oil + 1 teaspoon for greasing
  7. Salt to taste


  1. Combine all the ingredients in a large bowl and knead into a stiff dough using little water. Keep it aside 15 minutes.
  2. Divide this dough into 2 equal portions and roll out each portion of the dough into a large disc of the thickness of a roti. Cut into square shaped pieces.
  3. Grease a baking tray and place the matri on it. Brush it slightly with oil.
  4. Bake in a pre-heated oven at 180°c (160°C for fan oven) for 15 to 20 minutes or till the puris turn golden brown, turning them once in between.
  5. Let the matri cool completely. Store it in an air-tight container.

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