By Jyoti Jain | Posted: November 01, 2019

Diwali is right around the corner. It is one of my favorite festivals to celebrate, and brings back so many fond memories. Growing up, I remember the time spent with my mom in her kitchen, making sweet and savory treats to distribute to family and friends. 

Even if you don’t celebrate Diwali, these savory crackers are a great accompaniment to a cup of chai, and are the perfect cold-weather treat. I have tweaked my mom’s recipe to create a healthier version without compromising on the taste. These crackers are baked, but are every bit as crispy, flaky and flavorful as their fried counterparts. Dried fenugreek pacifies kapha dosha and in small amounts will pacify vata dosha. In Ayurveda, fenugreek is used to enhance digestion. Both Ajwain and black peppercorns are pungent and heating, and will calm vata and kapha dosha. The coconut oil will pacify both vata and pitta dosha.

Baked Savory Fenugreek Crackers (Methi Mathi)

(makes 16 crackers)

Ingredients (everything organic) 

1 cup whole wheat flour

½ cup millet flour

¼ c chickpeas flour

¼ c almond flour

2 tbsp semolina

3 tbsp dried fenugreek leaves (Kasoori methi)*

1 tsp ajwain (carom) seeds

1 tbsp black peppercorns, coarsely crushed in motar and pestle

1 tbsp sesame seeds

½ tsp baking powder

½ cup coconut oil, cold pressed

Water ( as required to make a stiff dough) 

Salt to taste

Olive oil, brush on top

*Kasoori methi can be found in any Indian ethnic store.

Method

Preheat oven to 350 degrees. Warm coconut oil in a stainless pot over a gas stove till it melts.

Combine all the ingredients in a stainless bowl and using as little water as required knead into a stiff dough. Cover and let it rest for 15 mins. Divide into 16 balls. Flatten each ball in the palm of your hands into 2 inches diameter discs. Put them on a baking sheet and using a fork prick holes all over the discs. This will prevent them from puffing up and ensure even baking. Brush both sides of the discs with olive oil and bake in the oven for 20 mins. Half-way through the baking, once the bottoms are browned make sure to turn them over. When browned evenly on both sides remove from the oven. On cooling you can transfer and store them in an airtight container. Enjoy with chai!

As the weather gets cooler, do give these savory treats a try. Invite your friends over for a hot cuppa of chai and enjoy! Don’t forget to like, comment and share. After all sharing is caring.

Jyoti Jain is a culinary instructor, food blogger, and food photography enthusiast and has been teaching the Art of Wholesome Eating (AWE) class through the Art of Living Foundation for over 12 years. You can view more recipes at her personal blog www.jyotisorganickitchen.com.