Gujarati Jada Mathiya / Diwali Special Crispy & Tasty Gujarati Nasto/ Thick Mathiya / Thapda Recipe

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is gluten-free and high in protein.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and add a similar crunch.

In a pan, add 1/4 cup water and 1/4 cup sugar, keeping the flame on medium.

Continuously stir the sugar in the water until it dissolves and the mixture is slightly warm, then turn off the heat.

Set the sugar water aside to cool completely.

In a mixing bowl, add 250 grams (2 cups) of gram flour, 1/4 cup wheat flour, 1/2 teaspoon crushed sesame seeds, and 1/2 teaspoon crushed caraway seeds.

Add 2 tablespoons of oil, 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, and 1/2 teaspoon red chili powder to the flour mixture.

Mix all the dry ingredients thoroughly.

Add 2 pinches of asafoetida and mix again.

Gradually add the cooled sugar water to the mixture, kneading until a stiff dough forms.

Ensure to add the sugar water little by little while kneading to achieve the right consistency.

Once the dough is ready, cover it and let it rest for a few minutes.

Divide the dough into small portions and roll each into a large flat disc.

Use a cutter to shape the discs into smaller pieces as desired.

Heat oil in a frying pan on medium-low heat for frying.

Once the oil is hot, carefully add the rolled discs into the oil, frying them in batches.

Fry until they are golden brown and crisp, turning them occasionally for even cooking.

Remove the fried mathiyas with a slotted spoon and drain on paper towels.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens