Mathiya or Mathiya Papad

As Diwali approaches, I'll be sharing a few recipes to help you celebrate the holiday! In many Gujarati households, it is a custom to make a variety of snacks and sweets during Diwali to enjoy with your loved ones.

The first recipe is for Mathiya, a type of savory papad that has a spicy yet sweet crunchy taste.

Prep time: 20 minutes
Cooking time: 10 minutes
Serving: 4

Ingredients:

• 1/2 cup mathiya flour / math dal flour
• 1/2 cup urad dal flour
• 1 tablespoon gram flour/besan
• 1 teaspoon ghee
• 1 teaspoon carom seeds/ ajwain
• 1/4 cup sugar
• 1 teaspoon white chili powder or coarse black pepper
• 1 teaspoon papad kharo (soda khar)
• Salt to taste
• Oil for frying 
• Warm water as needed (approx 1/4 cup + 1 tablespoon )

Directions:

1. In a bowl mix the three flours, ghee, carom seeds, white chili powder and sugar
2. Add papad kharo to warm water 
3. Add water to knead the dough. In order to get dough stiff, it will need to be pounded with a stone mortar or with your fists. 
4. After pounding the dough for at least 15 minutes, create small round balls with the dough 
5. With a rolling pin, roll out the balls into a thin round shape (slightly bigger than the size of a puri)
6. In a deep wok/kadai, heat the oil on a medium high setting. Fry the mathiya one at a time until they are golden brown
7. Mathiya is ready to serve

Notes:

Store mathiya in an air tight container for freshness