Super Crispy and Crunchy Gujarati Mathia Recipe | Mathiya Diwali Special Recipe | મઠિયા બનાવવાની રીત

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is a healthier alternative with similar properties.

black sesame seeds

🥗Healthier: white sesame seeds

💰Cheaper: none

White sesame seeds are more common and less expensive.

oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option.

sugar

🥗Healthier: honey

💰Cheaper: none

Honey can be a natural sweetener alternative.

Boil 1/2 cup water and 4 tablespoons green chilli paste for 3 minutes. Then turn off the stove. Let the mixture cool down until it is cool to touch.

Add 1/4 cup sugar or to your taste to the green chili mixture. Add salt to taste. Let it dissolve completely.

Add 1 tablespoon ghee and let it melt.

Before making the mathia dough, set 1/4 cup of math dal flour aside. This will be used for a later step.

Mix 3 cups of math dal flour, 1 cup urad dal flour, 1 tablespoon carom seeds, and 1 teaspoon asafoetida. Add the prepared mixture from step 3. When the dough is formed, it should be very dry and hard. This is the right consistency. Do not add any water or any other liquid to the dough.

Cover and let the dough sit for 1 hour.

After an hour, the dough will be ready to work with. Add 2 tablespoons of cream. Knead the dough for 8 minutes.

Grease your hands. Take a small part of the dough. Twist and pull the dough. Initially, when you twist and pull the dough, it will break. However, as you keep working with the dough, the dough will not break. The dough pull will be similar to cheese when you pull it.

Form the dough into a log that is 1 inch thick.

Mix 1 tablespoon of ghee and 1 1/2 tablespoons of math dal flour together. You can take the 1 1/2 tablespoons of math dal flour from step 4 (the part where you set aside 1/4 cup of math dal flour). Combine the ghee and flour together.

Cut 1/2 inch pieces from the dough logs. Coat each piece from the ghee and flour mixture from step 10.

Take 1/2 inch piece and roll it into a thin circle. The thinner you roll out the dough, the better your mathia texture will be after frying. The thin circle will be translucent.

Lift the mathia gently with a rolling pin. Set it aside on a plate. Roll out a few more mathia. Let all the mathia dry for 15 minutes.

Fry the mathia quickly on medium to high heat.

Cooking Techniques

Spice Level:

Allergens