Saturday, 1 November 2008

Mathiya ~ Mathia and an Award



Mathiya or Mathia is another savoury snack which is a must in a Gujarati household during Diwali. Traditionally Gujaratis prepare many sweets and savoury snacks during Diwali, but in this world of frozen food and ready made items all this are readily available in stores and save the cooking time. But I have always seen my maternal granny cooking all these snacks for us in Diwali. This time I thought will follow her foot steps and take up Herculean task of making our authentic Mathiya or Mathias. Mathiya or Mathias are almost like papad but spicer than papad. I call it a Herculean task as you need to apply lots of pressure in kneading the dough of Mathiyas like papad.

Ingredients:
100g. Muth Dal Flour
100g. Urad Dal Flour
2 Tablespoons of Besan (Bengal Gram Flour)
2 Teaspoons Papad Khar / Soda Khar
1 Teaspoon of Ajwain
1 Teaspoon of Turmeric powder
3 teaspoons of Red Chilly powder
Salt to taste
Water
Oil

Method:
1. Sieve all the flours with salt and Papad khar in a bowl. Papad khar is a type of soda used for in papad, it contributes to the crispiness of the papad.
2. Add 1 teaspoon of oil, 1 teaspoon of red chilly powder, turmeric powder and ajwain to the flour. Add water and knead the dough. Try to pound the dough in a Stone mortar, if you have one. If you don't have stone mortar than pound it with the help of fist of your hand. Pound it for 20 minutes.



3. Stretch the dough and try to make small balls by cutting it with the help of a thread or make small balls the way we make it for puris and rotis. Roll the balls in round shape and size of puris.



4. Deep fry these Mathiyas / Mathias till golden brown.
5. Once they are fried, sprinkle red chilly powder on top and store it in an air tight container.

This is my entry for Priti's Diwali's Celebration Event

[FF+Diwali.JPG]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Yasmeen, and Viki has passed me this cute, cuddly Chocoholic Award and how can one say no to irresistible Chocolates :). Thank you for sharing it with me..



I would like to pass the sweetness of Chocolate to my new friends

Trupti
N33ma
Curry Leaf
Gita's Kitchen
UJ

Congrats girls, lets spread the sweetness of Chocolate in to our new friendship

36 comments:

rekhas kitchen 1 November 2008 at 17:46  

yum yum purva new one to me they looks so crisp yum yum yummy

n33ma 1 November 2008 at 18:59  

Hey Purva....nice crispy mathia,one of my Gujarati neighbor used to make this,lovely.
Thanks so much for the award and calling me your friend....I'm touched:)

Soma 1 November 2008 at 19:02  

Great ones. never heard of Papad Khad before...

thanks for appreciating my spooky post:-))

srikars kitchen 1 November 2008 at 20:29  

wow... nice entry purve.. thxs for sharing...congrats on award..

Priya 1 November 2008 at 21:49  

WOw crispy mathia looks simply superb...will try them for the sure..congrats on ur award dear...

TS 2 November 2008 at 00:17  

Mathias...now you're talking great snacks! that and masala tea go so well!Thank you for your recipe, you've rolled them perfectly.

Thank you for thinking of me for the award..I'll put that on my blog.

trupti
the spice who loved me

Curry Leaf 2 November 2008 at 00:31  

Looks so crisp.Thanks for the recipe.Nice of you to consider me for the sweet award.Thanks a Lot,Purva.

Gita's Kitchen 2 November 2008 at 02:29  

Hi,
Thank you sooo much for passing on the award. Really appreciate it :)

Priti 2 November 2008 at 08:05  

Mathia looks nice dear...we make a bit diff way...Thanks for the entry and Congrats on your award

sowmya 2 November 2008 at 08:08  

nice recipe..looks delicious..congrats on your award..

rekhas kitchen 2 November 2008 at 08:21  

purva i also passed the same choco award to you check my awards lable

DEESHA 2 November 2008 at 08:43  

wow ... they looks soo lovely ...

anudivya 2 November 2008 at 15:21  

These look crisp and delicious. What is Muth flour? Never heard of it before.
Congrats on your award.

Laavanya 2 November 2008 at 17:01  

How delicious.. i'm all for savoury snacks!

raaji 2 November 2008 at 18:08  

purva what is muth dal???they sounds gr8

Uma 2 November 2008 at 22:37  

what a delicious mathiya! Looks so tempting.

Uj 3 November 2008 at 01:07  

Hi dear...Crispy Mathia looks inviting. Never tasted this. Looks really good. Thanks for the award buddy :)

Mahimaa's kitchen 3 November 2008 at 04:28  

Wow.. hearing about mathias for the first time.. is it same as matris? when u deep fry, won't they fluff like puris?

Sukanya 3 November 2008 at 06:38  

Lovely Mathiyas...looks so crispy and yummy...I have an award waiting for you in my blog.

Kitchen Flavours 3 November 2008 at 12:38  

Yummmmmmmmmmmmmmmy. Need i have to say more.

Lakshmi Venkatesh 3 November 2008 at 14:14  

yummy & crispy Mathiya. I used to leave in Baroda for 3 three years. There everyone used to make this for diwali.
Congrats on ur award

Usha 3 November 2008 at 14:21  

Mathia looks yum...congrats on your award :-)

Jaishree 3 November 2008 at 14:54  

Mathia nice recipe..looks delicious..congrats on your award..Thank you Purva for your wishes:)

Yasmeen 3 November 2008 at 16:05  

Crispy savory snack time munch:)

Malar Gandhi 4 November 2008 at 01:36  

Congrats on the award. Interesting recipe...as usual!:)

Ramya Vijaykumar 4 November 2008 at 02:09  

Mathiyas are calling my name... I wish I get a grab of a few of them...

Viki Xavier. 5 November 2008 at 03:41  

Nice mathiya recipe.
I used your technique in kneading the chapathi flour and came out well. Published your tips in my blog too.Thank you my friend.

Sireesha 5 November 2008 at 12:21  

Mathiya sounds very delicious and amazing...Its new for me..Will try it...

Anupama 5 November 2008 at 13:31  

Hi Purva,
First time over on your blog. You have a very colourful blog going here. I have eaten Mathia in Pune . My Father-in-law hails from Baroda and he just loves them.

VIDYA JOSHI 5 November 2008 at 22:34  

Mathia r looking so crisp. i was wondering howcome u have stacked wet(not fried)mathia.Don't they stick?

And secondly... I know U already have recived the chocoholic award..U r again rewarded..by me ..Pl read my post Awards!

Purva Desai 6 November 2008 at 10:16  

Thank you all for ur lovely comments....
Now with regards to few query raised....
Muth Flour is a flour made from Muth which is a kind of a pulses...
Mathiyas when fried will not get fluffy like puris as the art is in kneading the dough....it is very similar to papad and dough is pounded like papad....
And Vidya mathiyas are deep fried...

VIDYA JOSHI 6 November 2008 at 15:48  

Hey Purvi there is a confusion... actually i am talking about the 3rd picture .. the picture after 3rd step. They r unfried right?.. that is what I meant by wet.I thought we have to keep them separate before frying !That is my point.

Purva Desai 6 November 2008 at 15:51  

You can keep mathias together as you roll them with help of a flour like puris or roti. They wont stick to each other....

Shama Nagarajan 7 November 2008 at 03:29  

FIRST TIME TO UR BLOG.........YUMMY RECIPES.....THANK YOU FOR VISITING MY BLOG.........HV ADDED U TO MY LIST

Madhavi 7 November 2008 at 18:25  

Oh I loveeeeeeeee mathia, never made t home. Thanks for the recipe dear. Looks delicious and will try soon!!!

Dr. Ajay Panchal (Eye Surgeon) 28 November 2010 at 13:08  

i have seen mathiya like papers...those were getting melt when v put them in mouth.. even had to use a thin iron rod to hold them immediately after frying...those were yummy..

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