Mathia (Mathiya) Recipe – Crispy Gujarati Papad for Diwali

Crispy, crunchy, and full of flavor! This Mathiya recipe for Diwali is a traditional Gujarati snack for the holiday. Made with mathia flour, or moth flour, these delicious papads are rolled very thin and deep fried fast to create a super crispy texture.

Trouble finding Mathiya Flour? SWAD has you covered! Visit your local Patel Brothers to find a wide variety of bulk products including SWAD Mathiya Flour and so much more.

Watch our recipe video for step by step instructions on how to make Mathiyas. We’ve included demonstrations and pro tips to help you out in the kitchen! For mathia calories and nutrition information, see the recipe card below. We also have an option to view our mathiya recipe in hindi!

Prep Time40 minsCook Time15 minsTotal Time55 mins
DifficultyBeginner

Ingredients:

Mathiya Flour (moth / muth flour) - 1 3/4 cup
Urad Dal Flour - 1 cup + 1 tbsp
White Chili Powder - 1 tsp
Asafetida (hing powder) - ½ tsp
Ghee - 1 1/2 tsp + 1 tbsp
Water - 1/2 cup, hot (6-8 tbsp as needed)
Salt - 1 1/2 tsp
Sugar - 1/3 cup
Papad Khar - 1 tsp
Green Chili Paste - 2 tbsp
Carom Seeds - 1 tbsp
Oil - 1 cup + 2 tbsp

Instructions:

How to Make Mathiya Dough:

1) In a liquid measuring cup, add 1/2 cup of hot water.

2) Add 2 tbsp green chili paste, 1 1/2 tsp salt, 1/3 cup sugar, 1 tsp papad khar, and 1 1/2 tsp of ghee to the water.

3) Mix well in order to dissolve the sugar completely, and then set aside.

4) In a large sieve positioned over a large mixing bowl, add 1 3/4 cup mathiya (moth / muth) flour, 1 cup urad dal flour, and 1 tsp white chili powder. Sift the flour mixture into the bowl and break up any clumps.

5) Add 1 tbsp carom seeds and mix gently.

6) Slowly add the water mixture 1-2 tbsp at a time into the flour mixture, thoroughly working it into the flour between each pour. You are looking for a relatively dry dough, so you may not need to add all of the water mixture before it comes together.

7) Once the dough has come together, stop adding the water mixture. Transfer the dough to a flat oiled surface and knead for 3-5 minutes.

PRO TIP: Oil your hands so the dough doesn't stick!

8) Using a mortar, pound the dough for 5 minutes until the dough is smooth and all of the dry parts are gone.

9) Twist and stretch the dough with your hands for about three minutes. The dough should become more soft and stretchy as you work it.

10) Divide the dough into two equal portions. Roll each portion with your hands on a flat surface into a tube that is 1 inch thick.

PRO TIP: Lightly brush the mathiya tubes with oil to prevent drying.

11) In a medium mixing bowl, add 1 tbsp urad dal flour and 1 tbsp of ghee.

12) Using your fingers, mix the flour and ghee to form a smooth paste in the bowl.

13) Cut the mathiya tubes into 1 inch pieces and add them to the bowl with ghee and flour.

14) Mix the mathiya pieces with your hands to ensure each piece is coated evenly and they are not sticking.

Rolling Mathiya's:

1) On a smooth flat surface, roll out each piece of mathiya dough with a rolling pin. Roll each piece into a smooth ball between your palms before rolling. They should be very thin so that you can begin to see through the dough.

PRO TIP: Do not stack the rolled mathiyas on top of each other, they will stick! Lay them out on a large platter or cookie tray lined with cloth.

How to Deep Fry Mathias:

1) In a pan or pot good for deep frying over high heat, add about 1 cup of a neutral oil like canola. Once the oil is hot, reduce the heat to medium.

2) Fry each mathiya one at a time for about 15 seconds on each side. The edges should be slightly golden, but not golden brown. Drain off the extra oil and transfer to a serving plate.

3) Garnish with a sprinkle of chili powder and serve hot and fresh with your favorite pickles!

Ingredients

 Mathiya Flour (moth / muth flour) - 1 3/4 cup
 Urad Dal Flour - 1 cup + 1 tbsp
 White Chili Powder - 1 tsp
 Asafetida (hing powder) - ½ tsp
 Ghee - 1 1/2 tsp + 1 tbsp
 Water - 1/2 cup, hot (6-8 tbsp as needed)
 Salt - 1 1/2 tsp
 Sugar - 1/3 cup
 Papad Khar - 1 tsp
 Green Chili Paste - 2 tbsp
 Carom Seeds - 1 tbsp
 Oil - 1 cup + 2 tbsp

Directions

How to Make Mathiya Dough:
1

1) In a liquid measuring cup, add 1/2 cup of hot water.

2

2) Add 2 tbsp green chili paste, 1 1/2 tsp salt, 1/3 cup sugar, 1 tsp papad khar, and 1 1/2 tsp of ghee to the water.

3

3) Mix well in order to dissolve the sugar completely, and then set aside.

4

4) In a large sieve positioned over a large mixing bowl, add 1 3/4 cup mathiya (moth / muth) flour, 1 cup urad dal flour, and 1 tsp white chili powder. Sift the flour mixture into the bowl and break up any clumps.

5

5) Add 1 tbsp carom seeds and mix gently.

6

6) Slowly add the water mixture 1-2 tbsp at a time into the flour mixture, thoroughly working it into the flour between each pour. You are looking for a relatively dry dough, so you may not need to add all of the water mixture before it comes together.

7

7) Once the dough has come together, stop adding the water mixture. Transfer the dough to a flat oiled surface and knead for 3-5 minutes.

PRO TIP: Oil your hands so the dough doesn't stick!

8

8) Using a mortar, pound the dough for 5 minutes until the dough is smooth and all of the dry parts are gone.

9

9) Twist and stretch the dough with your hands for about three minutes. The dough should become more soft and stretchy as you work it.

10

10) Divide the dough into two equal portions. Roll each portion with your hands on a flat surface into a tube that is 1 inch thick.

PRO TIP: Lightly brush the mathiya tubes with oil to prevent drying.

11

11) In a medium mixing bowl, add 1 tbsp urad dal flour and 1 tbsp of ghee.

12

12) Using your fingers, mix the flour and ghee to form a smooth paste in the bowl.

13

13) Cut the mathiya tubes into 1 inch pieces and add them to the bowl with ghee and flour.

14

14) Mix the mathiya pieces with your hands to ensure each piece is coated evenly and they are not sticking.

Rolling Mathiya's:
15

1) On a smooth flat surface, roll out each piece of mathiya dough with a rolling pin. Roll each piece into a smooth ball between your palms before rolling. They should be very thin so that you can begin to see through the dough.

PRO TIP: Do not stack the rolled mathiyas on top of each other, they will stick! Lay them out on a large platter or cookie tray lined with cloth.

How to Deep Fry Mathias:
16

1) In a pan or pot good for deep frying over high heat, add about 1 cup of a neutral oil like canola. Once the oil is hot, reduce the heat to medium.

17

2) Fry each mathiya one at a time for about 15 seconds on each side. The edges should be slightly golden, but not golden brown. Drain off the extra oil and transfer to a serving plate.

18

3) Garnish with a sprinkle of chili powder and serve hot and fresh with your favorite pickles!

Mathia (Mathiya) Recipe – Crispy Gujarati Papad for Diwali
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