Photo: Subhransuphotography · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Snack

Mathiya

Traditional 6. Mathiya recipe

🧺 Ingredients

• Moth flour (derived from mothbeans): 250g (if unavailable, use: 200g whole wheat + 50g urad dal flour)
• Urad dal flour: 100g
• All-purpose flour (maida): 50g
• Salt: 10g (2 tsp)
• Turmeric powder: 2g (¼ tsp)
• Asafoetida (hing): 3g (½ tsp)
• Red chili powder: 3g (¾ tsp)
• Ajwain (carom seeds): 5g (1 tsp)
• White sesame seeds: 15g (1 tbsp)
• Oil: 30ml (2 tbsp) + 500ml for frying
• Water: 80-100ml to knead

👩‍🍳 How to make Mathiya

1. In large bowl, sift together moth flour, urad flour, and maida.
2. Add salt, turmeric, asafoetida, red chili, ajwain, and sesame seeds. Mix well.
3. Add 30ml oil. Rub in with fingers until breadcrumb texture.
4. Add water gradually, kneading into stiff dough (should hold together but not be sticky).
5. Knead for 4-5 minutes until smooth and oil distributes evenly. Dough should feel slightly greasy.
6. Cover with damp cloth. Let rest 15 minutes.
7. Divide dough into 30-35 portions (about 15g each). Roll into tight balls.
8. On lightly oiled surface, flatten each ball into thin disc (7-8cm diameter, 2-3mm thick).
9. Use fork to prick each disc 4-5 times (prevents puffing during frying).
10. Heat 500ml oil in deep pan on medium heat (3 minutes). Oil should be 170-180°C.
11. Test oil: Drop tiny piece of dough—should sizzle and sink initially, then rise after 5 seconds.
12. Carefully place 1-2 mathiya in hot oil. Fry on low-medium heat 2-3 minutes until golden-brown and crispy, turning once midway.
13. Should float and be crispy throughout.
14. Remove to paper towels.
15. Repeat with remaining dough.
16. Color: Golden-brown (not dark)
17. Texture: Very crispy, makes crunching sound
18. Should not be chewy or limp
19. Floats easily in oil

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