Mathiya Papad Recipe| मठिया पापड़ बनाने का तरीका | ઘરે મઠિયા બનાવાની રીત | How to make mathiya Papad

urad dal flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is high in protein and fiber.

oil for frying

🥗Healthier: air fryer

💰Cheaper: vegetable oil

Air frying reduces calories without sacrificing texture.

Start by boiling water in a container.

Add 1.5 teaspoons of red chili paste to the boiling water.

Cook the mixture until the water reduces by half.

Filter the mixture to remove the chili pieces.

Add 3 tablespoons of ghee into the filtered water.

Add salt to taste and a pinch of asafoetida into the mixture.

In a separate bowl, measure out 125 grams of urad dal flour and 500 grams of Mathiya flour.

Sift the flours together.

Once the water mixture is ready, let it cool slightly and add 1 tablespoon of white sesame seeds.

Knead the flour mixture with the ghee until it becomes soft, for about 30 minutes.

If the dough is not well-kneaded, continue kneading for an additional 15-20 minutes.

Cover the dough and let it rest for 10-15 minutes.

Prepare the satta by mixing 4 tablespoons of flour with 3 tablespoons of ghee until smooth.

Roll the satta into small pieces and then roll them thinly between plastic sheets to prevent sticking.

Heat oil in a pan for frying the Mathiya.

Once the Mathiya are rolled out, fry them in the hot oil until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens