Masala Mathia Papad
 
 
Masala Mathia Papad is savory snack. Masala Mathia Papad is crispy, spicy, salty, slightly sweet. Masala Mathia Papad is all about taste that lingers in the mouth. Masala Mathia papad is very similar like regular Papad, but taste little bit different than regular ones. Unlike regular one, Masala Mathia Papad has added sugar, so taste slightly sweeter.
Author:
Recipe type: Snack
Cuisine: India
Ingredients
  • 1 ½ cup Moth Dal Flour/Mathia Flour
  • ½ cup Urad Dal Flour
  • 1 tsp Papad Kharo
  • 1 tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • 1 tsp Ajwain/Carom Seeds
  • ½ tsp White Pepper Powder
  • 2 tbsp Ghee
  • ¼ cup Sugar
  • Salt
  • Oil for Dip Frying
For Garnishing
  • Red chili Powder (As per taste)
  • Black salt (As per taste
Instructions
For Cookies
  1. Sieve moth dal flour and urad dal flour, and mix it well. Add red chili powder, turmeric and ghee, mix it well using your hands and keep aside.
  2. Take a ½ cup of warm water and add papad Kharo, salt, sugar, pepper powder and ajwain in it.
  3. Mix the liquid mixture till sugar get dissolved completely.
  4. Now take the flour mixture, add the liquid mixture little by little in it and make a dough.
  5. Add 2-3 tbsp of water if required, dough should be stiff but smooth.
  6. Take the dough on working place and knead it about 15-20 minutes or till it becomes elastic texture, apply few drops of oil if its sticky while kneading.
  7. Now divide the dough into small-small lime size balls.
  8. Roll each ball into the thin circle and arrange separately over the big cloth or plastic and keep aside for 1-2 hrs. till little bit dry, in between you can turn upside down to dry both sides.
  9. Now heat the oil for dip frying. Once oil is heat enough, fry each rolled mathia till golden brown.
  10. Let it cool down completely then sprinkle some red chili powder and black salt over it.
  11. Masala Mathia Papad is ready, serve as a snack or enjoy it with a cup of hot tea.
Notes
• You can store fried mathia into the air tight container up to 2-3 weeks.
• You can store rolled mathia into the freezer up to 10-15 days using zip lock bag, but use wax paper between each rolled mathia to avoid sticking.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/masala-mathia-papad-recipe-mathiya/