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

Author Nehas Cook Book
4.75 from 4 votes
Prep Time 5 minutes
Cook Time 30 minutes
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.