Mathiya Recipe | मठिया बनाने की विधि | મઠીયા બનાવવાની રીત | Diwali Special Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more economical.

Welcome to the channel and introduction to the recipe.

Take 2 cups of moong dal flour (also known as matki dal flour) and sift it.

Add 0.5 cup of urad dal flour and sift it as well.

Crush 10-12 green chilies in a small mixer jar with 1 tablespoon of water.

Strain the crushed chili mixture to remove excess water.

Return the strained chili paste to the mixer and add 1/4 cup of water to grind it well.

Add 1 tablespoon of sugar, 1 teaspoon of salt, and 1/4 teaspoon of asafoetida to the chili water and mix well until the sugar dissolves.

Heat the chili water mixture until it comes to a boil, then turn off the heat and add 2 tablespoons of ghee, mixing well.

Let the chili water cool down to lukewarm.

In a mixing bowl, combine 2 cups of moong dal flour and 0.5 cup of urad dal flour.

Add 1 teaspoon of crushed caraway seeds and mix.

Gradually add the lukewarm chili water mixture to the flour, mixing continuously to form a dough.

If the dough is too dry, add a little plain water as needed, totaling about 1/2 cup of water.

Knead the dough until it is smooth and firm, about 8-10 minutes.

Divide the dough into two parts and roll each part into a long log.

Cut the logs into small balls, similar in size to dough balls for chapati.

Grease a container with 2 tablespoons of ghee and 2 tablespoons of rice flour to prevent sticking.

Place the dough balls in the container and coat them with the ghee and rice flour mixture.

Roll out each dough ball into thin discs, ensuring they do not stick together.

Heat oil in a frying pan over medium heat until hot.

Fry the discs in batches, ensuring the flame is medium to avoid them becoming oily or burnt.

Use a slotted spoon to turn the mathiya while frying until they are golden brown and crispy.

Remove the fried mathiya and drain on paper towels to remove excess oil.

Allow the mathiya to cool completely before storing them in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens