Mathri is a popular Indian snack that’s generally made using refined flour (maida) and is deep fried. It has a nice crispy, flaky texture and can be enjoyed with a cup of evening tea.
Here’s my take on the healthier version of Mathri(Crackers) that I’ve made using whole wheat flour and baked them in an oven instead of deep frying. I have also added some besan (chickpea) flour to these mathris for taste and texture. The main flavour of these Mathris come from the dried fenugreek leaves (kasurimethi) and carom seeds (ajwain).
This is a simple recipe with ingredients that can be easily available at your home. Also, there is no resting time required for making these mathris, so they are super quick too.
For baking the Mathris, I pre-heated my oven at 180 degrees for 10 mins with both rods and fan on. Later I have baked them at the same temperature and settings for 20-25 mins. If you are using a microwave, bake these mathris (crackers) on convection mode in a pre-heated microwave using the same temperature and time.
Meanwhile, preheat your oven on convection mode at 180 degree for 10 mins.