Crispy Gujarati Mathiya (Mathia Papad)Veg
Celebrate Diwali with homemade Mathiya, a traditional, crispy Gujarati snack. This classic recipe uses moth bean flour (mathia flour) and urad dal flour to create a distinct, light, and crunchy texture similar to papad. Expertly spiced with white chili powder, carom seeds, and a hint of sugar, these golden-fried delicacies are a festive favorite. Follow this step-by-step guide to master the art of kneading, pounding, and rolling for the perfect authentic Mathia at home.
Ingredients
2 cups Mathiya flour
1 cup Sugar
1 tsp Carom Seeds (Ajwain)
1 tbsp White Sesame Seeds
1 tsp Red Chilli Powder
6 tsp Groundnut Oil
as needed Lukewarm water
For deep frying Groundnut Oil
Instructions
1
Dissolve the sugar in a small amount of lukewarm water. Let it cool slightly.
2
In a large bowl, combine the Mathiya flour, ajwain, sesame seeds, turmeric, and chili powder. Add 2 tablespoons of oil and mix until crumbly.
3
Gradually add the sugar water to the flour and knead into a very hard, stiff dough. It should be much firmer than regular roti dough.
4
This is essential for the texture. Use a pestle or a heavy object to pound the dough for 10–15 minutes until it becomes light in color and more pliable.
5
Divide the dough into smaller portions and roll them into long cylinders (padi). Slice the cylinders into small, equal-sized discs (loya).
6
Apply a little oil to a rolling pin and surface. Roll each disc into a very thin, circular papad.
7
Heat oil in a deep pan on medium-low heat. Fry the Mathiya one by one. They will puff slightly and turn golden very quickly.
8
Let them cool completely on a paper towel. They will become crisp as they cool down.
Nutrition Facts
30 servings per recipe
