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

Chorafali / Fafda

Chorafali or fafda is another Diwali specialty in Gujarati households. This gluten free crispy vegan snack is perfect for munching at anytime during the day.

Prep time: 30 minutes
Cooking time: 15 minutes
Serving: 4 to 6

Ingredients:

• 1 cup gram flour / besan / chana dal flour
• 1/2 cup split urad dal flour
• Pinch carom seeds
• 1 teaspoon oil
• Pinch soda (baking soda)
• Pinch crushed black pepper 
• Salt to taste 
• 1 teaspoon red chili powder and 1/2 teaspoon black salt to sprinkle (mix it in a small bowl)
• Oil for frying
• 1/4 cup water to 1/3 cup water approx

Directions:

1. Boil 1/3 cup of water and add baking soda into it. In a bowl mix both flours, add salt, oil, black pepper and carom seeds
2. When water gets warm, add into flour and knead the dough (dough should be stiff ). Keep aside for 20 minutes
3. If your dough is still dry, add some oil and pound with stone mortar and stretch to make it soft and smooth. do not add more water 
4. Make small balls of dough and roll out each ball to very thin roti size (about 5 inches in diameter)
5. Within each circle, make about 4 to 5 cuts in the middle only while avoiding cutting to the edges OR you can cut them all of the way into wide individual strips
6. Deep fry in oil on medium flame until golden brown 
7. Sprinkle red chili powder and black salt on top before serving

Notes:

Once cool, store in a airtight container. They will keep fresh for about fifteen days.

Khajoor Rolls

On to the Diwali sweets! This recipe is for Khajoor (dates) Rolls with nuts. Dates and nuts always make a great combination and provide tremendous amount of nutritious value. While considered a dessert, these rolls are not overly sweet and can also be eaten as a snack. During Diwali, I usually make a roll to add variety to the other snacks and sweets. I just love Diwali as it brings lots of happiness!

Prep time: 10 minutes
Cooking time: 15 minutes
Serving: 4 (32 pieces)

Ingredients:

• 1 cup chopped pitted dates (khajoor)
• 1/4 cup roughly chopped pistachios
• 1/4 cup roughly chopped almond
• 1/4 cup roughly chopped walnut
• 1/4 cup roughly chopped cashew
• 1 tablespoon ghee
• 1 tablespoon condensed milk (optional)
• Approximately 3 tablespoons Almond, pistachio and coconut powder (to coat the roll)

Directions:

1. Heat ghee in a pan, add dates, and saute for 3 to 4 minutes. Mash the dates a little bit using a potato masher
2. Add chopped nuts, and continue to saute for 2 to 3 minutes over low to medium heat. 
3. Add condensed milk (by adding it the texture of roll will be creamy and soft)
4. Cook for 2 to 3 minutes and then turn off the stove. 
5. Apply ghee on the palm of your hand and shape the mixture into a log. Make sure the log is tight and free of air bubbles
6. Coat the roll with pistachios, almond and coconut powder mixture, 
7. Cover the roll with plastic wrap and refrigerate for 30 to 45 minutes
8. Take this roll out of the refrigerator and cut it up into 1/4" thick pieces
9. Khajoor rolls are ready to serve

Notes:

You can store it into air tight container up to 15 days. You can also mold this roll in any shape you like.

Ghughra / Gujia

Ghughra is a traditional Gujarati and popular Diwali sweet. It is also known as Gujia or Karanji. Ghughra is a fried dessert in a dumpling shape filled with coconut and dry fruits. You can also use mawa/ khoya to make the filling. This sweet is a "must have" in our family every Diwali as it is Anisha's, my daughter in-law, favorite. I dedicate this recipe to her.

Prep time: 30 minutes
Cooking time: 30 minutes
Serving: Make 35 to 40 pieces, depending on the shape

Ingredients:

• 1/2 cup rava/ sooji/ cream of wheat
• 1/4 cup grated coconut (dry)
• 1/4 cup raisins (cut it in half)
• 1/4 cup almonds (chopped in food processor)
• 1/4 cup cashews (chopped in food processor)
• 1/4 cup pistachios (chopped in food processor)
• 1/2 teaspoon cardamom powder/ elaichi
• Pinch of  nutmeg powder
• 4 to 5 strands of saffron 
• 3/4 cup sugar
• 3 1/2 tablespoon ghee
• Ghee for frying

Dough:

• 2 cups maida flour
• 1 1/2 tablespoons ghee

Directions:

1. Roast the rava in ghee in a pan at low heat, until it becomes light brown in color
2. Add cardamom powder, almonds, cashews, pistachios, coconuts, raisins, saffron and sugar and mix it all well together. Keep it to a side once mixed.
3. In a bowl add maida flour, add ghee and mix it well
4. Knead the dough and divide into small balls (the dough should be stiff)
5. Keep the dough covered, so it doesn't dry out
6. Take one ball and roll out into a puri shaped circle. Add some stuffing on the dough and then close it to create a half moon shape.
7. Keep twisting around the edges to make ghughra in various shapes (you can use ghughra mold to give shape. See picture below)
8. After you make four to six ghughra, begin frying process. Ghee should be heated in a pan on low/medium heat. Fry thoroughly.
9. Continue steps 6-8 for remaining dough balls.
10. Ghughras are ready to serve

Traditional shape and different shapes of ghughra:

Ghughra stuffing:

Ghughra Mold:

Cereal Chevda

Being healthy and staying healthy is easy with this recipe for cereal chevda. It will take care of your munching needs without all the unhealthy calories and fat from fried snacks. This is relatively quick to make and the recipe is easy to follow. It is comprised of a mix of different cereals, some dry fruits and is mildly spiced. It makes quite an enjoyable snack.

Prep time: 5 minutes
Cooking time: 10 minutes
Serving: 4

Ingredients:

• 4 cups Corn Flakes
• 2 cups Rice Krispies cereal
• 1 cup potato sticks
• 1/2 cup roasted peanuts
• 1/2 cup roasted chana dal
• 2 tablespoons raisins
• 1/4 cup almonds
• 1/4 cup cashews
• 3 green chillies chopped (adjust to taste)
• 10 to 12 curry leaves
• 1/2 teaspoon fennel seeds (saunf)
• 1/2 teaspoon amchoor powder (mango powder)
• A pinch of garam masala
• 1 teaspoon sesame seeds
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 3 tablespoons oil
• 1 teaspoon sugar
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

Directions:

1. Heat oil in a wide saucepan or kadai over medium high heat. When the oil is hot, add mustard seeds.
2. As the mustard seeds crack, add asafoetida, green chillies and curry leaves. Cover the pan for few seconds after you add curry leaves as the mixture will spray outwards.
3. Lower the heat to medium low and stir fry for about 30 seconds to 1 minute. Add raisins, cashews, almonds, peanuts and chana dal. Stir-fry for an additional minute or two.
4. Add fennel seeds, sesame seeds, turmeric powder, amachoor powder, garam masala, red chili powder and salt. Mix well for 30 seconds.
5. Add both cereals and potato sticks. Stir the mixture gently and mix it well for a minute.
6. Turn off the heat and add sugar. Mix it well. The chevda is now ready.
7. Let the chevda cool to room temperature before you transfer into a container.

Note:

Cereal chevda can be kept for several days in an airtight container.

Sesame Veggie Toast

For my first blog post, I've selected a recipe inspired by Tarla Dalal.

This Sesame Veggie Toast can be eaten for breakfast. I, personally, enjoy this meal with a cup of Indian tea or coffee. With only 10 minutes of preparation time, it is simple to make - even for beginners!

Prep time: 10 minutes
Cooking time: 10 minutes
Serving: for 4 people

Ingredients:

• 1/3 cup cream of wheat/Semolina 
• 2 plum tomatoes (diced)
• 1 red capsicum (diced)
• 1 green capsicum (diced)
• 1 teaspoon ginger (finely chopped)
• 4 green chili (finely chopped)
• 1/2 cup coriander leaves (fined chopped)
• 1/4 cup sesame seeds
• 8 slices of bread (your choice of bread)
• 2 tablespoons of oil (any oil will do)
• pinch of asafoetida (also known as hing)
• 1/4 stick of butter OR 6 teaspoons of olive oil
• 1 cup water
• sandwich masala (to taste)
• salt (to taste)
• ketchup and/or green chutney

Directions:

1. Heat oil in pan 
2. Once oil is warm (not bubbling), add asafoetida/hing 
3. Immediately after, add tomatoes, red and green capsicums and cook for 2-3 minutes
4. Now add in ginger and green chilies and cook for 15 seconds
5. When ready, add cream of wheat and saute for 2-3 minutes
6. Add salt to taste and mix
7. On the side, boil water. Then, slowly add the water to the mix while stirring to create a buttery consistency so it can easily spread on the bread. Note, you might not need the full cup of water. 
8. Add chopped coriander and mix
9. Now, spread the mixture on lightly toasted bread
10. Sprinkle sesame seeds and sandwich masala on top of the mixture. Do the same with remaining toasted slices.
11. On a medium heated pan, spread butter or olive oil
12. Next, put the bread with mixture facing down into the pan until it is golden brown
13. Flip the bread until the other side is also golden brown. Repeat the process with the rest of the bread.
14. Serve hot with ketchup or green chutney

Enjoy and let me know what you think!

Aloo Paratha

Aloo Paratha is an Indian flat bread made of whole wheat flour stuffed with potatoes. It is perfect for a weekend breakfast or brunch. Potato dishes are my husband's favorite. Literally any dish I make with potatoes, he just loves it. Pair this paratha with yogurt or a mango pickle. A must try!!

Prep time: 10 minutes + 20 minutes for boiling the potatoes
Cooking time: 30 minutes
Serving: 4 (8 parathas)

Ingredients:

For the Dough:

• 1 1/2 cups whole wheat flour
• 1 tablespoon melted ghee
• salt to taste

For the Stuffing:

• 4 potatoes boiled, peeled and mashed
• 4 green chilies, minced
• 1 inch ginger, grated
• 1 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon pomegranate seed powder (anar dana powder)
• 1/2 teaspoon garam masala (optional)
• 1/3 cup fresh green coriander leaves, chopped
• Pinch of sugar
• 1 teaspoon cumin seeds
• 2 teaspoons ghee or oil and some additional oil or ghee for cooking and greasing
• salt to taste

Ingredients:

1. Mix the flour, ghee and salt in a bowl and mix well. Add enough water and knead into a semi stiff dough. Cover and let it rest for 10 minutes
2. Boil the potatoes. Once boiled, peel and mash
3. Heat 2 teaspoons ghee/oil in a broad nonstick pan and add the cumin seeds. When seeds crackle, add the green chilies, ginger, and sauté on a medium flame for 30 seconds
4. Add the potatoes, chili powder, turmeric powder, garam masala, pomegranate powder, sugar and salt. Mix well. Add green coriander leaves, mix and let it cool
5. Divide the stuffing into 8 equal portions and keep aside
6. Now divide the dough into 8 portions. Take one portion and roll the dough into a three inch diameter
7. Place one portion potato mixture on the dough and again make it into a ball, seal the edges so the mixture does not come out
8. Flatten this ball, sprinkle a little flour and with a rolling pin create approximately a six inch diameter
9. Heat the tawa/griddle, place the rolled paratha on it, and cook on a medium heat for two to three minutes. Flip it and pour half of a teaspoon ghee/oil. Spread it on the paratha and shallow fry over low heat
10. Flip it again, pouring half of a teaspoon ghee/oil on other side. Cook on low heat until golden brown. 
11. Follow the same steps for the remaining dough and stuffing.
12. Serve hot with fresh yogurt, fried chili and mango pickle

Aloo Paratha