RECIPE: Baked Methi Mathri (Fenugreek Crackers)

I don't know how I stumbled on this recipe but it's fantastic!  And easy!  The original recipe made a larger cracker, eaten with a cup of chai.  I made mine smaller and used them as dippers for Tamarind Chutney Quark Dip.  It was a match made in heaven!

Original Recipe: Baked Methi Mathri

Baked Fenugreek Crackers

Makes 40-80 small crackers

INGREDIENTS:

• 1.5 cups atta flour
• 1/2 cup chana dal flour or chickpea flour (I used chickpea)
  
• 2 T. dried fenugreek leaves slightly crushed
• 1/4 t. red chile powder or to taste
• 1/8 t. turmeric
• 1/4 t. ajwain seeds
• 1 t. sesame seeds
• 1 t. salt (see notes in recipe*)
• 1/4 t. baking powder (use yogurt instead?)
  
• 1/3 cup oil or ghee (I used ghee)
• about 1/2 c. water
  

INSTRUCTIONS:

Sift the flour before measuring.  In a large bowl, combine the atta and dal flours.  Add all the seasonings and mix to combine.

Add the fat and rub it into the flour.  It should be well incorporated and turn the mixture crumbly.

Start adding the water, little by little, to knead the dough.

Once the dough comes together, knead it for 5 minutes (I used my food processor for this).  Cover and rest for 15-20 minutes.

Preheat the oven to 375F.

After the dough has rested, divide it into smaller pieces, roll each one out 1/4" thick, and cut into cracker shapes using a knife or pizza cutter.  (I rolled mine out very thin - 1/8" - and cut them with a knife.  Some I cut into 1" squares, others into elongated diamond shapes.  Because mine were so small, I got over 80 crackers!)

*If you like a salty cracker, sprinkle the crackers with additional salt and roll the salt into them.

Using a fork, poke holes in each cracker to prevent puffing.  I used a cocktail fork.

Fenugreek crackers about to go into the oven

Place the crackers on a parchment-lined baking sheet and bake for 20-22 minutes, flipping them once half-way.  I baked mine in our toaster oven, which preheats faster than the big oven.  Because mine were so thin, they were done in 15 minutes and I didn't need to flip them.

Let cool and store in an airtight container.