Wholesome Crispy Methi Puri Crackers

This Diwali, skip the deep-fried snacks and bake something that’s just as festive — but lighter, wholesome, and full of flavour! These Crispy Baked Methi Puri Crackers are made with wholewheat flour, jaggery, dried fenugreek leaves (methi), and a hint of spice. They’re a perfect balance of sweet, savoury, and spicy, making them an irresistible tea-time or festive munchie.

If you love the traditional flavours of Indian snacks but want a healthier, baked version, this recipe will quickly become your favourite.

Let’s look at the main ingredients

Wholewheat Flour

Rich in fiber and essential nutrients, wholewheat flour adds a hearty texture and nutty taste. It makes the crackers wholesome and keeps them crisp without needing refined flour.

Jaggery

It gives a subtle caramel-like sweetness while helping balance the heat of spices and the bitterness of fenugreek.

Dried Fenugreek Leaves (Kasuri Methi)

Known for their digestive benefits and unique aroma, methi leaves bring depth of flavour and a slightly bitter note that complements the jaggery beautifully.

Carom Seeds (Ajwain)

Ajwain supports digestion and adds a sharp, earthy taste that pairs wonderfully with methi.

Red Chilli Powder & Spices

These give the crackers their warmth and mild heat, balancing sweetness and adding a festive punch. You can skip the chilli powder if you are making it for kids.

Cold Butter

Butter adds richness and helps create that light, flaky texture. When rubbed into the flour, it forms small pockets of fat that bake into delicate, crispy layers.

Asafoetida (Hing)

A tiny pinch goes a long way! Hing aids digestion and brings a subtle umami depth to the dough water, elevating the overall flavour profile.

If you like making crackers at home, check out these recipes:

Wholewheat Crackers

Wholewheat Cheese Crackers

Gluten free Buckwheat Crackers

Here is the link of all savoury recipes.

Why You’ll Love This Recipe

• Made with wholesome, everyday ingredients — no maida, no refined sugar
• Baked, not fried, yet perfectly crisp and flaky
• Sweet, spicy, and savoury — all in one bite
• Easy to make ahead and store for days
• Perfect for Diwali gifting, chai-time snacking
• Kid-friendly and loved by everyone at home

These Baked Methi Puri Crackers bring together everything you love about festive snacking — warmth, crunch, and that nostalgic methi aroma — but in a lighter, wholesome way. Whether you’re baking for your family, gifting for Diwali, or adding to your home bakery menu, these crackers are sure to be a hit!

Wholewheat Baked Methi Puri Crackers

Serves: 20 crackers Prep Time: 10 min Cooking Time: 15 min 15 min

Rating: 5.0/5

( 1 voted )

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Ingredients

1.5 cup (200g) - Wholewheat Flour

1/2 tsp -3/4 tsp - Salt (Based on preference)

1-2 tbsp - Powdered Jaggery

1/2 tsp - Coriander Powder

1/2 tsp - Cumin Powder

1/2-1/4 tsp - Chilli Powder

1/2 tsp - Ajwain/Carom seeds

3 tbsp - Kasuri Methi

1/2 cup (100g) - Cold Butter

1/4 cup (60ml/60g) - Cold Water

Pinch of Asafoetida/Hing

Instructions

1. In a mixing bowl, add wholewheat flour, salt, powdered jaggery, red chilli powder, carom seeds, coriander powder, cumin powder and dried fenugreek leaves.

2. Add cold butter and rub it into the flour with your fingertips, pressing the butter and breaking it into smaller pieces. Stop when you have pockets of butter throughout the flour.

3. Dissolve a pinch of asafoetida in cold water. Gradually add this water to bring the flour together into a firm dough. Do not over-knead the dough.

4. Wrap the dough in plastic wrap and refrigerate for around 30 minutes to an hour.

5. Roll the chilled dough between two sheets of parchment paper until evenly thin, around 2-3mm in thickness.

6. Use a cookie cutter to cut out small circles. You can als cut them into squares or rectangles.

7. Transfer onto a parchment-lined baking tray and bake in a preheated oven at 180°C for 15–20 minutes, or until crisp and golden.

8. Let them cool completely on a wire rack before storing in an airtight jar for upto a month.

Notes

1. This recipe is a sweet, savoury and spicy one. But based on your preference, you can skip the jaggery and/or chilli powder completely too.
2. Different flour absorbs different amount of moisture. So start with 2 tbsp of cold water and add extra only if needed to form a firm dough. You may need upto 6 tbsp of water in total. Add one tbsp at a time just until a tough dough comes together.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.