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Baked Methi Mathri with Green Cooler Recipe By Chef Kunal Kapur

Name: Baked Methi Mathri with Green Cooler Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: Indian
Ingredients: 1 cup multigrain flour; ¼ cup gram flour; 1 tsp carom seeds; 1 tsp white sesame seeds; rock salt to taste; ¼ cup chopped fenugreek leaves; water as required; 2 tbsp ghee; water as required

Baked Methi Mathri with Green Cooler Recipe

Kunal Kapur

Methi Mathri and Green Cooler is an excellent combination of snack and beverage to satisfy your hunger pangs at odd hour ... Read More

Preparation Time

10-15 Min

Cooking Time

10 Min

Meal Type

snack

Difficulty

MEDIUM

Ingredients For Baked Methi Mathri with Green Cooler Recipe

For Methi Mathri
- 1 cup multigrain flour
- ¼ cup gram flour
- 1 tsp carom seeds
- 1 tsp white sesame seeds
- rock salt to taste
- ¼ cup chopped fenugreek leaves
- water as required
- 2 tbsp ghee
- water as required
For Green Cooler
- 5-7 lettuce leaves
- 6-8 lollo rosso lettuce leaves
- 5-6 coral lettuce leaves
- 5-6 baby spinach leaves
- 5-7 beetroot leaves
- 12-15 microgreens
- 5-7 holy basil leaves
- 1 green apple
- 1 orange
- rock salt to taste

How to make Baked Methi Mathri with Green Cooler Recipe?

In a bowl, add 1 cup multigrain flour, 1/4 cup gram flour, 1 tsp carom seeds, 1 tsp sesame seeds, rock salt to taste, 1/4 cup chopped fenugreek leaves, 2 tbsp ghee, water as required and knead it into a dough.
Let the dough rest for 10 minutes, then cut a small ball of it and place it on the baking tray and lightly press it.
Preheat the oven at 190 degree celsius and let the methi mathri bake for 20-25 minutes.
In a juicer add 5-7 lettuce leaves, 6-8 lollo rosso leaves, 5-6 coral lettuce leaves, 5-6 baby spinach leaves, 5-7 beetroot leaves, 12-15 microgreens, 5-7 holy basil leaves and blend it together.
Add 1 green apple and 1 orange to the juicer and blend it as well.
Add rock salt into the juice and mix it well.
Healthy green cooler is now ready to serve with baked mathri.

View Step by Step Recipe

In a bowl, add 1 cup multigrain flour, 1/4 cup gram flour, 1 tsp carom seeds, 1 tsp sesame seeds, rock salt to taste, 1/4 cup chopped fenugreek leaves, 2 tbsp ghee, water as required and knead it into a dough.

Let the dough rest for 10 minutes, then cut a small ball of it and place it on the baking tray and lightly press it.

Preheat the oven at 190 degree celsius and let the methi mathri bake for 20-25 minutes.

In a juicer add 5-7 lettuce leaves, 6-8 lollo rosso leaves, 5-6 coral lettuce leaves, 5-6 baby spinach leaves, 5-7 beetroot leaves, 12-15 microgreens, 5-7 holy basil leaves and blend it together.

Add 1 green apple and 1 orange to the juicer and blend it as well.

Add rock salt into the juice and mix it well.

Healthy green cooler is now ready to serve with baked mathri.

Methi Mathri (Fenugreek leaves cookies) is a baked any time snack that’s healthy and nutritious. It is made from multigrain flour, besan, carrom seeds and the star ingredient methi leaves. Methi leaves are filled with vitamins A, C and K, light on the stomach and easily digestible.

Green Cooler is made from Lollo Rosso Lettuce leaves, Coral lettuce leaves, baby Spinach leaves, Beetroot leaves, microgreens, and Tulsi (basil) leaves. The addition of orange and green apple juice masks the leafy flavour of this power-packed juice.

Green Cooler served at room temperature along with healthy MethiMathri makes for a powerful and nutritious snack.

Baked Methi Mathri With Green Cooler

Kunal Kapur

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