Spicy Spinach crackers – (baked masala palak mathari)

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Spicy spinach crackers
Spicy spinach crackers

These spicy spinach crackers with flavours of ginger, garlic, chillies and dried fenugreek leaves are the baked version of my mum-in-law’s awesome masala palak mathari.

Needless to say, I am in love with them since I have had them for the first time after my marriage. They taste amazing and I bet you cant resist them. As I like creating baked version of all fried stuff,

here’s my trial of baking my sasu maa’s world’s BEST palak mathari.

The baked version turned out superb too. I was happy to treat my family with healthy stuff. Now I leave this to you to decide what would you prefer? A healthy baked version or the deep fried one?

These crackers are pretty easy to make and tastes heavenly with some mango pickle. Well, that’s my way of munching on them. You can enjoy them with any pickle, or without it, with a hot cuppa. Teatime couldn’t be more exciting than this!

How to make spicy spinach crackers

Spicy spinach crackers
Spicy spinach crackers

Preparation time: 45 minutes (including resting time)
Baking time: 15-18 minutes
Baking equipment used: two baking trays
Makes 30-36 crackers

Ingredients :

150 grams or 1 cup wholemeal flour (chapati aata in Hindi)
125 grams or 1 cup plain flour (maida in hindi)
1/2 teaspoon baking soda
4 tablespoons or 1/4 cup clarified butter (known as ghee)
1 and 1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1 green chilli, chopped finely (or more as per preference)
100 gram spinach, washed and chopped finely (makes about 1 cup after chopping)
1/2 teaspoon red chilly powder
1 tablespoon dried fenugreek leaves (kasoori methi)
Salt to taste
3 tablespoons lukewarm water to knead the dough

[1 cup = 250 ml]

Method :

  • Preheat the oven to 180 C/160 C fan/350 F/gas 4.
  • Line 2 baking trays with baking parchment.
  • Mix both the flours and baking soda together and keep aside. If you want you can use only plain flour.
  • Heat clarified butter (ghee) in a non stick pan on a medium heat. Add minced garlic, ginger and chopped green chillies.
  • Fry them till they start getting crisp and look pink. Do NOT brown them.
  • Add in chopped spinach and fry for a minute. You will see the oil oozing out from the sides. Switch off the flame and add red chilli powder, dried fenugreek leaves and salt. Mix nicely.
  • Add the spinach mixture to the flour and stir with a wooden spoon. DO NOT TOUCH the flour with bare hands as the mixture will be very HOT. Keep mixing till they combine well and feel warm to touch.
  • Mix the dough with hand and sprinkle 1 tablespoon lukewarm water. Mix and sprinkle another tablespoon of water. Mix well and add the last tablespoon of water. I used 3 tablespoon of lukewarm water. You may need more or less depending on the quality of the flour.
  • Knead to a hard dough. Cover with cling film and keep aside for 30 minutes at room temperature.
  • Divide the dough in halves and then each half into 12-15 equal parts. Make balls and roll them to 1 cm thick circle. Use cookie cutter to shape them but it’s completely optional. I ended up making 36 crackers.
  • Make 2-3 slits using knife for even baking and avoiding the puffed up centre.
  • Spread the discs on lined baking trays and bake them in the preheated oven for 15-18 minutes or until the edges and top start getting golden brown. Baking time may vary according to the oven.
  • Take the trays out and leave to cool down for 10 minutes then transfer the crackers on to a wire rack to come to room temperature.
Process pics
Process pics

Note:

  1. These crackers/mathari can be made without spinach too. Use a little more kasoori methi for more flavour.
  2. Make sure you make a tight dough otherwise crackers/mathari would turn a little soft.
  3. Try to roll them as thin as you can for crispier crackers but not too thin.
  4. Add the chillies as per taste and the hotness of the chilli.
  5. Leave them to cool down completely before munching them.
  6. Store them in an air-tight container.
  7. If the crackers turn out soft after cooling down then it means they are under baked. Bake them again on same temperature for 3-5 minutes or until you see a lovely golden brown colour on top.
  8. Cutting the crackers using a cutter is completely optional. I made few crackers without cutting them and they looked more rustic!
Baked palak masala mathari
Baked palak masala mathari

I enjoyed them with some mango pickle. I am not a tea-coffee person but you can enjoy them with a hot cup of tea/coffee. Pure bliss!

Baked masala palak mathari
Baked masala palak mathari

Try ’em out and share your feedback on my Facebook page The Baking Sutra. I would love to hear from you.

These crackers are highly addictive and I bet you will make the second batch soon. DO TRY. This one is highly recommended.

Hope you liked my previous post of Anzac biscuits. Try other bakes too if you haven’t yet. How about baking a healthy banana and orange loaf this weekend or a double chocolate and dates cake with walnuts?

Keep baking till we meet again.

Happy weekend!

Jxx

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Jayshree

A self-taught baker and an iPhone photographer who believes passion is the necessary ingredient in baking and every step must be savoured and enjoyed! I feel baking is therapeutic and easy. All you have to do is to gather your ingredients, measure them, mix them with a pinch of love and let the magic work!! Thank you for stopping by and going through my work. Let me know how you find them? All inputs and suggestions are highly appreciated. Thanks!

8 thoughts on “Spicy Spinach crackers – (baked masala palak mathari)”

    1. Saakhi they are not yellow but greenish because of palak and get the color from red chilli powder too hence that look. When you add red chilli powder to ghee it becomes yellowish isn’t it? Hope I have cleared your doubt ?

    1. Thank you Komal. They can keep well for long time if you cover them using cling film and store them in airtight container. But you won’t be able to store them for more than a week as they are quite irresistible ?

    1. Thanks Ooshmi. You can try ajwain but seperately. Not sure how it would taste with spinach. You can make these cracker with ajwain flavour sans spinach. Tell me how do they taste 🙂

Tell me what do you think about it!