I have been thinking of making something nice and healthy, and not sweet, for my one year old to munch on. A couple of days back, i came across spinach crackers, on a baking group. I absolutely fell in love with the way they looked- “such a pretty pleasing green”. Well, that’s the inspiration behind these methi chips.
These turned out nice and crisp, tasting quite close to our Gujarati thepla.
Baked Methi Chips / Whole Wheat Fenugreek Crackers
I have been thinking of making something nice and healthy, and not sweet, for my one year old to munch on. A couple of days back, i came across spinach crackers, on a baking group. I absolutely fell in love with the way they looked- "such a pretty pleasing green". Well, that's the inspiration behind
Wash and pat dry the methi leaves.
Cook the methi leaves with 1/4 cup of water, mixed with a pinch of baking soda, for about 5 minutes.
Drain the water [ but do not discard it].
Puree the cooked methi into a fine paste, in the mixer.
Add a tsp of sugar to the above and set aside.
Sift the whole wheat flour, cumin powder, kasuri methi, salt and chilli powder together.
Add the butter and rub it into the sifted flour. You would now have a 'bread crumb' like mixture.
Add the pureed methi leaves and curd, and start kneading the mixture into a soft dough.
You can use the 'methi water' [ set aside in step 3], to bring the dough together, in case it is too dry. Knead until the dough becomes soft and workable. [ similar to a poori dough]
Preheat the oven at 180 degrees for 10 minutes.
Grease and line a baking tray.
Take a lemon sized ball of dough, and roll it out into a very thin 'chappati'. Use a cookie cutter or a sharp knife, to cut it into desired shapes.
Prick holes on the shaped chips, using a fork or skewer.
Place the 'chips' on the prepared baking tray.
Bake at 150 degrees for 10-15 minutes, until the lower edges start to turn light brown.
Cool them on a wire rack and store in an air tight jar.
Sometimes, methi leaves are very bitter. To reduce the bitterness, i added the sugar in the puree. It does not affect the final taste of the chips.
This dough should be used immediately. Storing it might end up giving you bitter chips. And we wouldn't want that, would we?
Make the chips as thin as possible. This way they turn nice and crisp
Oven temperature and time may vary. Just keep an eye on the edges of the chips. They must turn just a light shade of brown. [Over baking them would make them very crisp, but bitter]
Take care while kneading the dough. Add only the required amount of water.
In case you use salted butter, reduce the amount of salt you add to the flour.
The baking soda helps to release the chlorophyll [ green pigment ] in the methi leaves. This makes the chips look a lovely green. It is ok, if you don't add it too, since it doesn't really effect the taste or texture of the final bake.
My kids loved these and i am pretty sure, your's will too.