Baked Parmesan Mathri


Mathri, the classic Indian spiced whole wheat crackers, that are quite popular in the northern part of the country, get a brand new makeover with some unusual ingredients like Parmesan cheese, turmeric, red pepper flakes and dried parsley mixed in the dough. 

In addition, this is a healthier recipe, since the crackers are baked and not deep fried, making them quicker and easier to make and leaving you feeling guilt free about indulging in them. 

They’re a perfect snack with your afternoon tea or coffee or are great on your cheeseboard along with a crisp, white or rosé wine. 

Our Rotito Rolling Board makes the process for rolling out the dough and cutting out the crackers effortless, with its textured surface that is heat resistant, results in less use of oil or dusting flour when rolling and is strong enough for using a pastry wheel cutter on it. It has a non-skid bottom to prevent sliding and is also dishwasher safe!

Here’s the recipe:

Baked Parmesan Mathri

Cuisine: IndianDifficulty: Medium


Prep time


Cooking time


Resting Time




  • 1 cup whole wheat flour

  • ¼ cup grated Parmesan cheese

  • ⅛ tsp baking soda

  • ¼ tsp turmeric 

  • ¼- ½ tsp red pepper flakes

  • ½ tsp black pepper

  • ½ tsp cumin seeds

  • ½ tsp salt or as needed

  • 1 tsp freeze-dried parsley (or use the classic, dried fenugreek leaves (methi))

  • 2 tbsp oil

  • ¼ – ⅓ cup water


  • Combine all the ingredients, except the water in a medium bowl. Feel free to add or substitute with any other seasonings of your choice, like dried cilantro, basil, rosemary or thyme, granulated garlic, etc. 
  • Mix well with your clean hands, making sure oil is evenly distributed and the mixture looks like wet sand. 
  • Add the water in small quantities so as to incorporate it in the flour and form it into a medium-firm dough. 
  • Cover with a damp kitchen paper towel and let it rest for about half an hour.
  • Preheat the oven to 400°F (200 °C)
  • Rub some oil onto your palms and knead the dough once again on the Gitadini Rotito rolling board. This will make the dough a little bit softer and easier to roll. Divide it into 4 pieces. 
  • On the rolling board/surface, with the help of a rolling pin, roll each ball of dough into a 2-3 mm thick, flat, circles. Using a knife a pizza wheel or a pastry wheel, cut dough into 1-1 1/2 inch squares. Save the scraps. 
  • Transfer onto a parchment paper lined baking sheet. 
  • Form a ball out of the dough scraps and follow the same process, using it to make crackers. 
  • Using a fork, prick each square to prevent the crackers from puffing up during the baking process. 
  • Bake in the preheated oven for 12-15 mins on the middle rack until there are golden brown and crispy. 
  • Take the baking sheet out of the oven and let the crackers cool on it for about 5-7 minutes. 
  • Serve immediately or store in an airtight container. They will keep fresh at room temperature for up to a couple of weeks. 

Watch the recipe video on our Instagram page!

This lovely recipe has been created by Vasanti, creator of the Indian food blog Signature Concoctions. On her blog she shares a modern take on Indian cuisine that is cooked at home for family and friends, using new techniques and fresh ingredients, while staying true to its authenticity.

Find more delicious recipes in her new cook book!

You can also follow Vasanti on

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