જાડા મઠિયા | Diwali Special Snacks | Gujarati Thick Mathiya | Thabra | Gujarati Recipes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a unique flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar freshness.

Start by taking 400 grams of all-purpose flour and sifting it.

Add 4 tablespoons of sugar to a pot with 1/2 cup of water and heat it until the sugar melts, then set aside.

In a large bowl, add 2 tablespoons of oil to the sifted flour and mix well.

Add 2 tablespoons of red chili powder, 1 tablespoon of caraway seeds, and 3 tablespoons of salt to the flour mixture and mix thoroughly.

Gradually add the melted sugar water to the flour mixture while kneading it into a dough, ensuring it remains firm and not too sticky.

Knead the dough for 10 to 15 minutes until it is smooth and firm.

Once kneaded, cover the dough and let it rest for a while.

Take a portion of the dough, roll it into a long shape, and cut it into pieces according to your desired size.

Roll out each piece into a thick circle, ensuring it's not too thin.

Use a cutter or a lid to cut the rolled dough into smaller pieces, resembling the shape of mathiya.

Heat oil in a frying pan over medium heat, then lower the heat to ensure the mathiya fry evenly and become crispy.

Fry the mathiya until they puff up and turn golden brown, adjusting the heat as necessary to prevent burning.

Once fried, remove them from the oil and allow them to cool completely before storing them in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens