Mathiya recipe | mathiya papad recipe | Jada mathiya recipe | Gujarati mathiya

Mathiya recipe

Mathiya or mathiya papad is the most popular Gujarati snack made during Diwali. It is a crispy, crunchy snack made with moth beans plus flour, urad dal flour, and regular spices. In this recipe, I share a thin and spicy jada mathiya recipe. Both are easy to make and stored in airtight containers for up to a week after frying.

I will share the perfect ingredient ratio and a few no-fail tips to help you to make perfect crispy mathiya on the first attempt.

The key to making crispy mathiya at home are :
  • Firstly, making mathiya, I used mathiya flour which is a combination of moth beans flour and urad dal flour. In 1 kg mathiya flour the proportion of moth flour is 800 gram and 200-gram urad dal flour. It is easily available in Indian grocery stores.
  • Mathiya dough should be tight and stiff. Do not knead soft dough, I recommend adding water in batches while kneading so to keep it under control.
  • Also beat mathiya dough until it becomes smooth, pliable, and lighter in color. This process will help to make crispy and soft mathiya.
  • Lastly, for frying, add mathiya on a high flame, and then lower the flame to make it crispy. Once deep-fried, cool down store them in an airtight container for longer shelf life.
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Recipe video

Mathiya recipe

Recipe card for mathiya papad & jada mathiya

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dry snacks
Cuisine Indian
Servings 1 box

Ingredients
  

For mathiya

  • 250 grm or 2.5 cup mathiya flour 200 grm moth flour +50 grm urad dal flour
  • 1 tbsp ajwain
  • 2 tbsp oil
  • 100 ml or ½ cup water
  • 2 tbsp green chilli paste
  • Salt to taste
  • ½ tsp papad khar or ¼ tsp baking soda
  • 2 tbsp sugar
  • 1 tsp ghee

For jada mathiya

  • 200 grm or 2 cup mathiya flour
  • 50 grm or ½ cup wheat flour
  • Salt to taste
  • ¼ tsp turmeric powder
  • Pinch of hing
  • 1.5 tbsp red chilli powder
  • 1 tbsp ajwain
  • 3 tbsp white sesame seeds
  • 2 tbsp + 1 tsp oil
  • 100 ml or ½ cup water or as required
  • 3 tbsp sugar

Instructions
 

Making mathiya

  • In a bowl add mathiya flour, ajwain, and oil. Mix well.
  • Now in a pan, add water, green chili paste, salt, papad khar, and sugar. Boil mixture on low flame till sugar is completely dissolved. Switch off the gas and add 1 tsp ghee to it.
  • Add water mixture gradually and knead stiff dough.
  • On a kitchen platform or plastic sheet, apply some oil on it. Place dough on it and make it smooth with a rolling pin or pestle for 8-10 min till it becomes pliable and the color turns a little lighter. You can alternatively knead it with your hands.
  • Starch the dough and make a log from it. cut it into equal parts.
  • Take a lemon size ball and using some rice flour roll it thinner than chapati.
  • Dry mathiya for 5-10 minutes.
  • Heat oil for frying and add mathiya on high flame, then lower the flame and fry mathiya till it becomes crispy. It takes 1-2 minutes.
  • Remove on a wire rack and fry all mathiya in the same way.
  • Serve or fried mathiya, cool down store them in an airtight container for longer shelf life.

Making Jada mathiya

  • In a bowl add mathiya flour, wheat flour, salt, turmeric powder, hing, red chili powder, ajwain, white sesame seeds, and oil. Mix well.
  • Now in a pan, add water and sugar. when sugar is completely melted Switch off the gas and adds 1 tsp oil to it.
  • Add water mixture gradually and knead stiff dough.
  • On a kitchen platform or plastic sheet, apply some oil on it. Place dough on it and make it smooth with a rolling pin or pestle for 8-10 min till it becomes pliable and the color turns a little lighter. You can alternatively knead it with your hands.
  • Starch the dough and make a log from it. cut it into small equal parts.
  • Take a small size ball and roll slightly thick and small puri size mathiya. Do not dry-rolled mathiya.
  • Heat oil for frying and add mathiya on high flame, then lower the flame and fry mathiya till it becomes crispy. It takes 4-5 minutes.
  • Remove on a wire rack and fry all mathiya in the same way.
  • Serve or fried mathiya, cool down store them in an airtight container for longer shelf life.

Notes

For mathiya
  • knead the very tight and stiff dough for mathiya.
  • beat mathiya dough until it becomes smooth, pliable, and lighter in color.
  • roll mathiya dough into very thin roti.
  • dry rolled mathiya for 4-5 minutes, do not over dry it.
  • for frying, add mathiya on a high flame, and then lower the flame to make it crispy.
For jada mathiya
  • roll mathiya into medium thickness, do not roll it thin
  • do not dry roll jada mathiya, fry immediately.
  • when mathiya is puffed up into hot oil, then lower down the flame and make it crispy.

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