Mathia

Ingredients list for Mathia

• 1 cup Moth flour
• ½ cup Black gram split (urad dal dhuli)
• 2 teaspoons Red chilli powder
• 2½ teaspoons Ghee
• to taste Salt
• 2 tablespoons Castor sugar (caster sugar)
• 1½ teaspoons Papad khar
• 2 teaspoons Carom seeds (ajwain)
• for deep-frying Oil

Method

1. Take the moth flour in a bowl. Add the urad dal flour, chilli powder and ghee and mix well.
2. Combine the salt, castor sugar, papad khar and carom seeds in another bowl. Add one-fourth cup of warm water and mix.
3. Add the papad khar mixture to the dry mixture and knead into a stiff dough. Pound the dough using a pestle for fifteen minutes. Set aside for fifteen minutes.
4. Divide the dough into twelve small equal portions and roll out into thin discs.
5. Heat sufficient oil in a kadai. Deep-fry the discs till golden and crisp. Drain on an absorbent paper.
6. Serve.

Nutrition Info