Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻🍳😊
Diwali is here, and while the thin, crispy snacks get all the buzz, today we're celebrating the unsung hero that truly satisfies: Jada Mathiya! Don't get me wrong, I love the classic, paper-thin crispness, but there's a unique joy in biting into this thicker, heartier version. These wonderful, savory wheels offer an incredible chew and a dense, perfectly spiced crunch that makes them the ideal snack to power you through all the festive visiting and decorating. This year, trade the light bite for the full Mathiya experience!
Forget dainty dipping—it's time to get down with a serious snack! Introducing Jada Mathiya, the thick, bold, and brilliantly satisfying cousin of the classic Diwali crisp. If you like your snacks to have some substance, these hearty wheels are about to become your new festive obsession. Trust me, one bite of this dense, spiced deliciousness and you'll understand why thickness matters!
Basically we Gujarati people makes this home made recipe of mathiya during Diwali or any festival. But now it's common to make mathiya any time as popular anytime snack. It is very easy and crispy munching. It depends upon the choice to make it crisp or soft. But personally me & my family likes crispy. So to avoid extra oil and hard work I tried to add sooji - semolina to it, and it was very nice. As we know muth flour takes more time in digesting I always use the same quantity of whole wheat flour with it. So try this dry snack Mathiya today. And yes it gives filling effect in kid lunch box also.
So there you have it—the secret to my Jada Thick Mathiya, ready to bring that unmistakable crunch and flavor to your Diwali celebrations.
Your search for the perfect Diwali Mathiya ends here. It’s thick, it’s crispy, and it’s pure festive joy. Give this recipe a shot, and your snack plates will thank you! Don't forget to save this post and share it with a friend who needs a little extra Diwali spice in their life! Enjoy cooking 😋 ☺️
Preparation time - 20 to 25 minutes
Cooking time - 15 to 20 minutes
Cooking time - 15 to 20 minutes
Ingredients to make Mathiya:
250 gram muth dal flour
1 cup whole wheat flour
( I used multi-grain)
1/4 tablespoon semolina
2 tablespoon oil
2 tablespoon ghee
Salt to taste
2 tablespoon kashmiri red chilli powder
2 tablespoon jaggery
2 tablespoon sesame seeds
2 tablespoon ajwain
1/8 cup water
Oil for frying
Method to make Mathiya:
- Heat water and dissolve salt and jaggery to it.
- Meanwhile dry roast ajwain, sesame seeds and semolina at the slow flame for 2 minutes. Let them cool and then churn coarsely.
- Now mix all dry ingredients, ghee and oil in a big bowl and stiff hard flour with the help of above jaggery water. Add extra water if needed.
- Keep aside covered for 5 minutes.
- Now make an equal size small balls from them. And roll semi thick mathiya from it.
- Dip fry them in hot oil.
- Let them cool and store in airtight container.
- Crisp and delicious Matiya is ready to eat.
