Mathiya Papad | Quick & Easy Diwali Snack | Tasty Gujarati Papadums Recipe

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.

In a liquid measuring cup, add 1/2 cup of hot water.

Add 2 tbsp green chili paste, 1 1/2 tsp salt, 1/3 cup sugar, 1 tsp papad khar, and 1 1/2 tsp of ghee to the water.

Mix well in order to dissolve the sugar completely, and then set aside.

In a large sieve positioned over a large mixing bowl, add 1 3/4 cup mathiya (moth / muth) flour, 1 cup urad dal flour, and 1 tsp white chili powder. Sift the flour mixture into the bowl and break up any clumps.

Add 1 tbsp carom seeds and mix gently.

Slowly add the water mixture 1-2 tbsp at a time into the flour mixture, thoroughly working it into the flour between each pour. You are looking for a relatively dry dough, so you may not need to add all of the water mixture before it comes together.

Once the dough has come together, stop adding the water mixture. Transfer the dough to a flat oiled surface and knead for 3-5 minutes.

Using a mortar, pound the dough for 5 minutes until the dough is smooth and all of the dry parts are gone.

Twist and stretch the dough with your hands for about three minutes. The dough should become more soft and stretchy as you work it.

Divide the dough into two equal portions. Roll each portion with your hands on a flat surface into a tube that is 1 inch thick.

In a medium mixing bowl, add 1 tbsp urad dal flour and 1 tbsp of ghee. Using your fingers, mix the flour and ghee to form a smooth paste in the bowl.

Cut the mathiya tubes into 1 inch pieces and add them to the bowl with ghee and flour. Mix the mathiya pieces with your hands to ensure each piece is coated evenly and they are not sticking.

On a smooth flat surface, roll out each piece of mathiya dough with a rolling pin. Roll each piece into a smooth ball between your palms before rolling. They should be very thin so that you can begin to see through the dough.

In a pan or pot good for deep frying over high heat, add about 1 cup of a neutral oil like canola. Once the oil is hot, reduce the heat to medium.

Fry each mathiya one at a time for about 15 seconds on each side. The edges should be slightly golden, but not golden brown. Drain off the extra oil and transfer to a serving plate.

Garnish with a sprinkle of chili powder and serve hot and fresh with your favorite pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens