Mathiya
Ingredients
2 cups
Muth flour
1 cup
Urad flour
1 tsp
White chili powder
(or to taste)
1½ tsp
Salt
1 Tbsp
Ajmo
1 tsp
Sanchoro
¼ cup
Sugar
1 cup
Hot water
Oil
(for frying)
Instructions
1
In a large bowl, mix both flours and chili powder.
2
Melt sugar in half cup hot water, add salt, ajmo and sanchoro and mix.
3
Gradually add this mixture to the flour to bind. Use more warm water if needed to make a hard dough.
4
Pound dough well with a rolling pin or grind in a mincer.
5
Stretch the dough to make it pliable then make into a cylindrical shape, about one inch in diameter.
6
Cut half inch thick slices and coat with the prepared paste.
7
Roll very thin circles about 5 inch diameter and spread on a table cloth making sure not to overlap.
8
Let dry for about 10 minutes, and fry on low heat.
9
Store in an airtight container.
10
Variation: can replace chili powder with crushed green chilies and crushed garlic (to taste), add to the prepared water.
11
Note: dried mathiya can be stacked and stored in the refrigerator or freezer.
Paste
Ingredients
1 Tbsp
Ghee
(melted)
1 Tbsp
Urad flour
Instructions
1
Mix to make a paste.