Recipe by Naiya Sheth: 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.
Preparation time - 10 minutes
Cooking time - 15 to 20 minutes
Preparation time - 10 minutes
Cooking time - 15 to 20 minutes
Ingredients to make Mathiya:
1 cup muth flour
1 cup whole wheat flour
( I used multi-grain)
1 tablespoon semolina
1 to 1 1/2 tablespoon oil
Salt to taste
1 tablespoon red chilli powder
1 to 1 1/2 tablespoon sugar
1 tablespoon sesame seeds
1/2 teaspoon ajwain
1/8 cup water
Oil for frying
Method to make Mathiya:
- Heat water and dissolve salt and sugar 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 and oil in a big bowl and stiff hard flour with the help of above warm 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.
