Mathiya recipe | mathiya papad recipe | Jada mathiya recipe | Gujarati mathiya
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.
- 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.