Diabetes-friendly methi mathri (fenugreek crackers)
Methi mathri is a savoury Indian snack made with fenugreek leaves and whole wheat flour, bursting with aromatic spices. This diabetes-friendly version uses less oil and includes whole grains for added fibre.
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 12
Serving size: 2 mathris
Ingredients
- Whole wheat flour, 1 cup (250g)
- Fresh or dried methi (fenugreek leaves), ¼ cup (45g), chopped
- Ajwain (carom seeds), ½ tsp (2.5g)
- Jeera (cumin seeds), ½ tsp (2.5g)
- Haldi (turmeric powder), ½ tsp (2.5g)
- Red chilli powder (optional), ½ tsp (2.5g), adjust to taste
- Salt, ½ tsp (2.5g), or to taste
- Olive oil or ghee for dough, 2 tbsp (20ml)
- Oil for deep frying
Method
- Combine the whole wheat flour, fenugreek leaves, carom, cumin, turmeric, chilli and salt.
- Add the olive oil or ghee, and mix to form crumbs.
- Gradually add water, kneading the mixture into dough.
- Let the dough rest for 10 minutes.
- Divide the dough into 12 portions
- Roll the dough portions into balls, then flatten into discs.
- Fry the discs in hot oil until golden and crisp.
- Drain and cool before storing.
Storage: Store methi mathris in an airtight container at room temperature. They stay fresh for about a week and are best enjoyed with tea or as a crunchy snack.
Nutritional information
Per serving:
Calories - 80kcal
Fat - 3g
Carbohydrate - 11g
Protein - 2g
Sodium - 120mg
Sugar - 3g
Fibre - 2g
Looking for more recipes like this?
Searching for some comfort food? Bhindi masala is a vegetarian Indian delicacy made with okra, tomatoes and onions that pairs beautifully with hot rotis.
With a delightful blend of protein-rich quinoa, wholesome lentils and aromatic Indian spices, this meal is vibrant, satisfying, and full of flavour.
South Indian-inspired, buckwheat dosa with beetroot chutney is tasty and nutritious. High in protein and fibre, it's a great addition to a diabetes meal plan.
