This cripsy delicacy is made during Diwali where I grew up. Ladies of the village in Gujarat get together to make all kinds of Diwali snack and Mathiya is one of them.
Muth or mathia Dal Flour- 100 gm(1cup) - It is brown lentil looks like green gram (Moong)
Urad Dal Flour- 100 gm
Besan- 2tbsp
11/2tspGhee - Clarified Butter
Papad Khar/ Soda Khar– 2 tsp
Ajwain– 1 tsp
White chilli Powder– 1tsp if available otherwise add red chilli powder
11/2tspSalt to taste
¼ - ⅓cupSugar
Water as needed - I used about 1/2 cup
Oil for frying
Instructions
Sieve flours with Chilli powder. To this add one tsp of ghee.
Warm up water. Add Papad Khar, salt, sugar, ajwayan in it. The papar Khar is used to make the mathia crispy and is kind of soda.
Add Water to knead the dough.
The dough then can be pounded either with a stone mortar or with your fist for 20 minutes.
The dough is needs to be stretched and make small balls out of it.
The balls need to be rolled in round shape and in the size of puris.
Then these mathias need to be deep fried till they turn golden brown. Once they are fried, red chilly powder is sprinkled on it and is kept in an air tight continer for freshness.
Notes
If you can get help when you make this recipe, great for you...if not, it's not impossilbe alone even.