Guilt-Free Baked Methi MathriVeg

1

Combine all dough ingredients (whole wheat flour, chopped fenugreek leaves, spices, salt, and oil) in a bowl and knead into a hard dough using water as needed. Cover the dough with a cloth and let it rest for 5-10 minutes.

2

Once rested, divide the dough into 18-20 equal portions. Roll each portion out as thin as possible using a rolling pin, keeping the unused portions covered with a cloth.

3

Use a round cookie cutter to cut out the mathris (optional) and place them on a well-greased cookie sheet.

4

Prick each mathri with a fork to prevent them from puffing up while baking, then brush them with a little oil.

5

Place them in a preheated oven and bake at 180°C for 15-20 minutes.

6

Once finished, remove from the oven and let them cool completely. They can be stored in an airtight container for up to two weeks.