HomeSnacksDry Namkeen RecipesMathiya recipe | mathiya papad recipe | Jada mathiya recipe | Gujarati...

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

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 helps you to make perfect crispy mathiya on the first attempt.

The key to making crispy mathiya at home are
  • Firstly, in 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 grm and 200 grm urad dal flour. It is easily available in Indian grocery stores.
  • Mathiya’s dough should be tight and stiff. Do not knead soft dough, I recommend adding water in batches while kneading so as 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 high flame, and then lower the flame to make it crispy. Once deep fried, cool down and store them in an airtight container for longer shelf life.
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Recipe video

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

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Course Dry namkeen
Cuisine Gujarati, Indian
Servings 1 box5

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 the 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 gas and add 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 the 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 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 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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