Baked beetroot mathri, or spiced fenugreek baked mathri, are crispy and delicious savory North Indian crackers made with simple ingredients like all-purpose flour, whole wheat flour, fresh beetroot juice, and aromatic spices that make these mathri irresistible. Flavored with carom seeds (ajwain) and dried fenugreek leaves, these beautiful pink crackers are a delicious twist on traditional mathri.
If you are looking for something healthier for the festivities this year, serve them with a hot cup of tea or coffee, mango pickle, or chutney.
Mathri is a traditional North Indian tea-time snack that can be enjoyed any time of the day, especially with tea. Mathri is generally made with all-purpose flour, sometimes combined with whole wheat flour or semolina (suji). Different varieties of mathri use different ingredients, but they are essentially Indian-style savory crackers that go really well with hot masala chai, ginger cardamom tea, or a cup of coffee.
Ghee or oil is added to the dough to make the crackers crispy and flaky. Traditionally, mathri is deep-fried and does not usually include flavorings like the beetroot I’m using here. But now that we have modern kitchen appliances, we can put them to use and make a healthier version of mathri. I used beetroot juice instead of water to make the dough, and instead of deep-frying, I baked the mathri. This makes them a lighter option that you can enjoy throughout the year.
The best part about this recipe is that you can customize it according to your taste preferences. You can deep-fry, shallow-fry, air-fry, or bake them. Choose your preferred cooking method, and they will come out delicious, crispy, flaky, and so good.
Festivities are in the air, and what better way to kick them off than with some amazingly spiced crackers in a pretty pink color? So, today I’m sharing my favorite spiced fenugreek beet baked mathri. But you might ask, what is mathri? So, let me tell you.
About Spiced Fenugreek Beet Mathri
Mathri is a classic and delicious North Indian savory snack that can be enjoyed during festivities or any time of the year. Made with all-purpose flour, these crackers have a lovely texture. Ghee adds richness and makes them flaky and crispy, while the spices are what make these crackers so delicious.
Carom seeds (ajwain) have a distinct taste and aroma, while dried fenugreek leaves (kasuri methi) have their own distinctive, slightly bitter flavor that enhances the taste of these beautiful mathri. Salt and pepper are used for seasoning. These are simple spices, but when combined, they take the flavor of these mathri to the next level. It sounds amazing, right?
For this particular recipe, I kept things really simple because I feel that crackers should be easy to make, can be prepared any time of the day, and shouldn’t require too many ingredients. That doesn’t happen every time, but this one is simple for sure.
That’s exactly what I wanted with this recipe. It is easy to make and comes together in just a few minutes. You don’t need to do any of the hard work yourself if you’re using a stand mixer, as the dough comes together there. Then, just make small balls, flatten them, prick them with a fork, and bake. That’s it! Super simple.
Make a whole batch and store them properly in an airtight container at room temperature. They stay crispy for a long time. So, whenever you’re craving something savory or slightly spicy to enjoy with your drinks or as a tea-time snack, these are the perfect thing to keep on hand.
All in all, these crackers are simple but still packed with flavor, nutrients, and a beautiful color that’s pleasing to the eyes and delicious to eat.
So, don’t skip the two magic ingredients—fenugreek leaves and carom seeds—as they give these bites a wonderful, aromatic flavor.
Traditional mathri recipes are deep-fried, but if you’re not a big fan of fried food like me, or you just want to add a healthier option to your repertoire, this baked version is for you.
I have personally never had beetroot mathri anywhere before. But my curious, exploring self persuaded me to try making some, and the outcome was these bright pink beauties! I added freshly made beetroot juice to the flour to give these mathri their gorgeous color and a lovely twist on a traditional snack.
For me, mathri are always darn delicious, whether they are fried or baked.
Mathri are great with a hot cup of tea or coffee. But if you want to give your taste buds an extra flavor punch, eat these with some mango pickle or chutney. Uuummm, the combination is just beyond YUM!
These also make a great snack for picnics. Basically, mathri are the perfect snack anywhere or anytime. Alright, let’s learn to make these delicious bites!
Baked Beetroot Mathri for Festive Snacking
These spiced baked beet mathri, or spiced fenugreek beet mathri, are a lovely addition to any festive snack platter. Their bright pink color, aromatic spices, and savory flavor make them a little different from your usual snacks. If you serve them to your guests, they are definitely going to ask where you bought them, and you can proudly show off your cooking skills!
Whether you are preparing them for Diwali, Holi, a family get-together, or simply for your evening cravings, these baked beetroot mathri are perfect with a cup of hot chai, mango pickle, garlic chutney, or cilantro chutney. For an amazing sweet and spicy flavor combination, you can also enjoy them with some sweet chutney. Or simply spread a layer of butter on top and gobble them up! That’s it. They are also great for picnics or any time you want something to munch on with your evening tea.
A little personal story: I had never seen beetroot mathri anywhere before making these. When I showed the pictures to my brother, he wanted to eat them right then! He’s in India, and I am in Europe, so I could only wish he could taste them.
My brother loves beetroot and enjoys healthier treats, so I had a feeling these bright pink mathri would be right up his alley. I promised to make these for him the next time I visit India. He liked the idea!
Store these in an airtight container at room temperature and enjoy them over the next couple of weeks. Mine don’t last that long, though. I have a mathri-crazy family, so no matter how many pieces I make, they disappear into thin air very soon.
Why You’ll Love This Recipe
These Spiced Fenugreek Beet Mathri:
✔ Have a beautiful pink color from fresh beetroot juice
✔ Are baked, but can also be deep-fried or air-fried
✔ Have aromatic flavors from the spices
✔ Use basic ingredients
✔ Are great for gifting
✔ Make a lovely savory snack for tea time and picnics
✔ Are perfect for festive gatherings
✔ Can also be made vegan
Ingredients
All-purpose flour (maida): For this recipe, you need 2 cups of all-purpose flour as the main base for the mathri.
Whole wheat flour: I used ½ cup of whole wheat flour to complement the all-purpose flour and add a slightly nutty flavor.
Semolina: Two tablespoons of semolina help make the baked beetroot mathri crispier.
Ghee: I added 4 tablespoons of ghee for richness and to give the mathri their characteristic flaky texture. If you prefer not to use ghee or follow a vegan diet, you can substitute it with a neutral oil.
Fresh beetroot juice: I used about ½ cup of fresh beetroot juice to give these mathri their beautiful pink color. Add it gradually while kneading the dough to avoid making it too wet. Depending on the moisture content of your beetroot and flour, you may not need all of it.
Carom seeds (ajwain): I added 2 teaspoons of carom seeds for their distinctive, warm flavor, which works beautifully in savory Indian snacks.
Ground black pepper: Two teaspoons of freshly ground black pepper add a noticeable peppery kick. You can use finely ground black pepper or coarsely crushed peppercorns, depending on your preferred texture.
Kasuri methi (dried fenugreek leaves): This is one of the key flavoring ingredients in this recipe. I prefer to lightly toast the kasuri methi in a dry pan before adding it to the dough, as this helps enhance its aroma. You can add the leaves whole or crush them lightly between your fingers to release more of their flavor.
Asafoetida (hing): A pinch of asafoetida adds a distinctive savory aroma that complements the other spices.
Baking powder: I use 1/2 teaspoon of baking powder to give these baked mathri a slightly lighter texture. It is optional, so you can omit it if you prefer a denser texture.
Salt: I used Himalayan pink salt to season the mathri. You can use regular table salt or sea salt instead, adjusting the quantity to your taste.
Oil for brushing: You will need approximately 1–2 tablespoons of oil to brush the mathri before baking. Alternatively, you can use a non-stick cooking oil spray.
Warm water: Depending on the flour and how much beetroot juice the dough absorbs, you may need a little extra moisture. Keep some warm water handy and add it gradually, starting with 1–2 tablespoons, until the dough comes together. The dough should be firm rather than soft or sticky.
How to Make Spiced Fenugreek Beet Mathri
1. Mix the dry ingredients: To make the mathri, take a large mixing bowl and add the all-purpose flour, whole wheat flour, semolina, carom seeds, ground black pepper, salt, toasted kasuri methi, baking powder, and a pinch of asafoetida. Mix everything well to distribute the ingredients evenly.
2. Rub in the ghee: Add the ghee and rub it into the flour mixture evenly using your fingertips. Keep rubbing until the mixture resembles breadcrumbs. To check if it is ready, take a small portion and press it between your fingers. If it holds its shape, the mixture is ready. If it feels too dry and doesn’t hold together, add a little more ghee.
3. Make the dough: Gradually add the beetroot juice, mixing as you go. Start with about ½ cup and add more only as needed. The amount of juice required may vary depending on your flour and beetroot. If the dough feels too dry, add warm water, 1 tablespoon at a time, until it comes together. The dough should be firm and pliable, not soft or sticky.
4. Rest the dough: Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the flour to absorb the moisture and makes the dough easier to roll.
5. Shape the mathri: Once the dough has rested, divide it into small portions and roll each portion into a ball. Flatten and roll each ball into a small disc about 2–3 inches in diameter and approximately ⅛ inch thick. Don’t worry about making perfectly round discs; slightly uneven edges give homemade mathri their rustic appearance.
6. Prick the mathri: Prick each disc evenly with a fork. This helps prevent the mathri from puffing up like puris during baking and allows them to bake more evenly.
7. Preheat the oven: Preheat your oven to 180°C (350°F). Arrange the shaped mathri on a greased baking sheet or a baking tray lined with parchment paper. Brush both sides lightly with oil or use an oil spray to coat them evenly.
8. Bake the mathri: Bake for approximately 25–30 minutes, flipping the mathri halfway through baking so both sides cook evenly. Start checking them after 20 minutes, as baking time can vary depending on your oven and the thickness of the mathri. Bake until they are firm, crisp, and lightly golden around the edges. Keep a close eye on them toward the end to prevent overbaking.
9. Cool completely: Remove the baked mathri from the oven and transfer them to a wire rack. Let them cool completely before storing, as they become crispier as they cool.
10. Serve and store: Your delicious baked beetroot mathri are ready to enjoy! Serve them with mango pickle, chutney, or a hot cup of tea or coffee. Once completely cool, store them in an airtight container in a cool, dry place away from direct sunlight. They can stay crisp for several weeks when baked thoroughly and stored properly.
Serving Suggestions
These Spiced Fenugreek Beet Mathri taste best with a hot cup of tea or coffee. You can also enjoy them as savory crackers with your favorite drink or simply munch on them as they are.
With mango pickle: These mathri taste especially delicious with mango pickle. The tangy, spicy pickle pairs beautifully with their crispy, savory texture. If you love pickles and savory snacks, this combination is a must-try!
For festive gatherings: Serve these colorful beetroot mathri as part of a savory snack platter for Diwali, Holi, parties, and family get-togethers. Pair them with aloo bhujia, traditional mathri, namak para, besan paare, or any of your favorite Indian snacks.
For picnics and on-the-go snacking: These baked mathri make a lovely homemade indian snack to pack for picnics, road trips, and outings. Enjoy them on their own or serve them with your favorite chutneys, such as mango chutney or mint-cilantro chutney.
Make mathri chaat: Want to turn these crispy mathri into something extra special? Use them as a base for a delicious papdi chaat-inspired snack! Pack the toppings separately and assemble everything just before serving. Break the mathri into bite-sized pieces and top them with boiled potatoes, chopped onion, carrot, cucumber, pomegranate seeds, and yogurt. Drizzle with tamarind chutney and mint-cilantro chutney, then sprinkle with chaat masala, roasted cumin powder, and red chili powder. Finish with a handful of sev for extra crunch, and your delicious mathri chaat is ready to enjoy!
How to Store Beetroot Mathri
Let the mathri cool completely before storing them in an airtight container. Make sure they have cooled to room temperature, as storing them while they are still warm can trap moisture and affect their crispiness.
You can line the bottom of the container with parchment paper or a paper towel to help absorb any residual moisture, although this step is optional. The most important thing is to ensure that the mathri are completely cool and the container is properly sealed.
Store the container in a cool, dry place, such as a kitchen cupboard, away from direct sunlight and moisture. When baked thoroughly and stored properly, these mathri can stay crisp and delicious for a couple of weeks. However, exposure to moisture or improper storage can cause them to lose their crispness over time.
Tips to Make the Best Baked Beetroot Mathri
- Add the beetroot juice gradually: Flour absorbs liquid differently depending on its type and quality. Start by adding about half of the beetroot juice, then gradually add more as needed until the dough comes together. This gives you better control over the moisture and prevents the dough from becoming too wet.
- Keep the dough firm: Mathri dough should be firm and stiff rather than soft or sticky. Add warm water only if the dough feels too dry to come together or is difficult to shape and roll. A firm dough helps the mathri hold their shape and develop a crisp texture.
- Rub the ghee into the flour: For the best flaky, crispy texture, rub the ghee evenly into the flour mixture before adding any liquid. This distributes the fat throughout the flour, helping create the characteristic crumbly, flaky texture of mathri.
- Prick the mathri with a fork: Prick each mathri evenly with a fork before baking. This helps prevent excessive puffing in the oven, allowing the mathri to bake more evenly and maintain their shape.
- Roll the mathri evenly: Roll each mathri to an even thickness of approximately ⅛ inch. Keeping them uniform in thickness and size helps them bake evenly. Thicker mathri may take longer to crisp, while thinner ones can brown or burn more quickly.
- Flip halfway through baking: Turn the mathri halfway through the baking time so both sides bake evenly. Keep an eye on them toward the end, as baking times can vary depending on your oven and the thickness of the mathri.
- Cool completely before storing: Transfer the baked mathri to a wire rack and let them cool completely before placing them in an airtight container. Trapped steam can introduce moisture and make the mathri lose their crispness.
FAQ
What Is Baked Beetroot Mathri?
Baked beetroot mathri is a colorful variation of traditional North Indian mathri, a savory, flaky cracker made with flour and spices. This version uses fresh beetroot juice to give the mathri a beautiful pink color, along with the earthy flavors of carom seeds, black pepper, and kasuri methi. Unlike traditional mathri, which is usually deep-fried, this version is baked until crisp and golden around the edges.
Can I Deep-Fry Beetroot Mathri Instead of Baking Them?
Yes! Deep-frying is the traditional way to prepare mathri, and you can use this method for the beetroot version, too. Heat oil over medium-low heat and fry the mathri in batches until they are crisp and cooked through. Avoid using high heat, as the outside may brown too quickly before the inside becomes crisp. Drain on a paper towel and let them cool completely before storing.
Can I Air-Fry Beetroot Mathri?
Yes, you can air-fry these beetroot mathri for a crispy finish. Preheat your air fryer to 180°C (350°F) for about 3–5 minutes, or follow your appliance’s instructions. Arrange the mathri in a single layer, lightly brush or spray both sides with oil, and air-fry for approximately 15–20 minutes, flipping halfway through. Check them toward the end and add a few more minutes if needed, as cooking times vary depending on the thickness of the mathri and your air fryer.
Why Is Semolina Added to Baked Mathri?
Semolina helps give baked mathri a crispier texture. It adds a slight bite that complements the flaky, savory dough.
Why Should I Prick the Mathri Before Baking?
Pricking the mathri with a fork helps prevent them from puffing up excessively during baking. This allows them to bake more evenly and helps them retain their traditional cracker-like shape.
How Should I Store Baked Beetroot Mathri?
Let the mathri cool completely on a wire rack before storing them in an airtight container at room temperature. Never seal them while they are still warm, as trapped moisture can soften their texture.
Keep the container in a cool, dry place away from direct sunlight. When baked thoroughly and stored properly, these Spiced Fenugreek Beet Mathri can stay crisp for a couple of weeks. Enjoy them with your favorite pickle and a hot cup of chai!
Recipe Card
Spiced Fenugreek Beet Mathri (Baked) [Recipe]
★★★★★
(Rating: 5 from 39 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Snacks | Indian | 28 mathris |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 72 calories | 1 mathri |
INGREDIENTS
For Spiced Fenugreek Beet Baked Mathri
- 2 cups all-purpose flour (maida)
- 1/2 cup whole wheat flour
- 2 tablespoons semolina
- 4 tablespoons ghee
- 1/2 cup fresh beetroot juice
- 2 teaspoons carom seeds (ajwain)
- 2 teaspoons ground black pepper
- 2 tablespoons dried fenugreek leaves (kasuri methi)
- A pinch of asafoetida (hing)
- 1/2 teaspoon baking powder
- Salt to taste
- 2 tablespoons oil, for brushing
INSTRUCTIONS:
Make the Dough
- Take a large mixing bowl and add the all-purpose flour, whole wheat flour, semolina, carom seeds, black pepper, salt, dried fenugreek leaves, asafoetida, and baking powder. - Mix everything well.
- Add the ghee and rub it evenly into the flour mixture using your fingertips.
- Continue rubbing until the mixture resembles breadcrumbs. To check, press a little of the mixture between your fingers; it should hold its shape.
- Gradually add the 1/2 cup of beetroot juice, a little at a time, while kneading the dough.
- You may not need all the juice, depending on the flour and its moisture absorption. Add a little warm water if needed. The dough should be firm and pliable, not soft or sticky.
- Cover the dough with a damp cloth and set it aside for 30 minutes.
- Divide the dough into small balls. - Now. roll them into discs about 2-3 inches in diameter and approximately 1/8 inch thick. Don't worry about making perfectly round discs; slightly uneven edges are fine.
- Prick each disc evenly with a fork to help prevent the mathri from puffing up during baking.
Bake the Beet Mathri
- Preheat the oven to 180°C (350°F).
- Arrange the mathri discs on a greased baking sheet or a tray lined with parchment paper.
- Brush them lightly with oil.
- Bake the mathri for 25-30 minutes, or until they are crisp.
- Turn the mathri over and bake for another 10 minutes.
- Remove the mathri from the oven and transfer them to a wire rack to cool.
- Allow them to cool completely, then store them in an airtight container.
- Enjoy these delicious baked mathris with Punjabi mango pickle and tea.
NOTES:
- Flour absorbs liquid differently, so you may not need all the juice. Add warm water a little at a time if the dough feels too dry.
- You can use a stand mixer to bring the dough together instead of kneading it by hand.
- Let the mathri cool completely before storing them in an airtight container at room temperature. You can also deep-fry or air-fry them instead of baking. For a vegan version, replace the ghee with neutral oil.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/spiced-fenugreek-beet-baked-mathri/
