Homemade Mathiya | Diwali Recipe

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.

In a mixing bowl, add 1.5 teaspoons of salt and 4 tablespoons of sugar.

Add 1 teaspoon of papad khar to the bowl.

Pour in 0.5 cups of hot water and mix until the sugar melts.

Set the mixture aside to cool down.

In a separate bowl, take 0.5 kilograms of ready-made mathiya flour and sift it well.

Chop 5-6 green chilies using a chili cutter and add them to the flour.

Add 0.5 teaspoons of ghee to the warm water mixture once it cools to room temperature.

Combine the water mixture with the flour and knead into a stiff dough, adding more water if necessary (1-1.5 tablespoons).

Knead the dough for 5-6 minutes until smooth, then shape it into a long log.

Cut the log into pieces to form small discs, pressing them between your palms.

Spread a little oil on the discs and place them in a separate bowl, covering them to prevent drying out.

Roll out each disc on a plastic sheet to make them thin, similar to making urad dal papads.

Place the rolled mathiya on a cloth to dry for 5-7 minutes, flipping them halfway through.

Heat refined peanut oil in a frying pan until hot.

Fry the mathiya in the hot oil, turning them until they are lightly browned and bubbles appear on the surface, indicating they will be soft.

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

Store the cooled mathiya in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens