Mathia is one of the special snack food of Gujarat made during Diwali festival.
INGREDIENTS
2 Cups of Moth Beans flour (Muth no lout)
1 Cup of White Lentils (Urad no lout)
2 teaspoon gram flour (Besan no lot)
1 teaspoon carom seeds (Ajmo)
5-6 Green Chilies finely chopped (leela marcha)
1 teaspoon turmeric powder (Haldar)
1 teaspoon red chili powder (lal marchu)
1 teaspoon white chili powder (lavingiya marcha)
2 teaspoon sugar powdered (Khand)
Salt to taste (Mithu)
Oil for frying
Salt to taste
Water as requirement
PROCEDURE
Take green chilies and make a paste, now in a vessel add 1 cup water, salt and green chilies and boil it for 5-6 minutes and then remove it from heat. Add sugar and boil it for 2-3 minutes. Keep it aside.
Now, mix moth beans flour and white lentils flour and add both in boiled water with carom seeds, red chili powder, white chili powder, turmeric powder, sugar and salt into mixed flour and make a tough dough from it. Knead the dough well and make a small balls from it. Take a dough balls and roll out in medium sized (3"-4") round shaped thin puris and repeat the same procedure for all the dough balls.
Now, heat an oil in a frying pan and fry the till it turns light golden brown in color on medium flame. You can store it in airtight container for 20-30 days. Mathia is ready to serva along with tea or coriander chili chutney.
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INGREDIENTS
2 Cups of Moth Beans flour (Muth no lout)
1 Cup of White Lentils (Urad no lout)
2 teaspoon gram flour (Besan no lot)
1 teaspoon carom seeds (Ajmo)
5-6 Green Chilies finely chopped (leela marcha)
1 teaspoon turmeric powder (Haldar)
1 teaspoon red chili powder (lal marchu)
1 teaspoon white chili powder (lavingiya marcha)
2 teaspoon sugar powdered (Khand)
Salt to taste (Mithu)
Oil for frying
Salt to taste
Water as requirement
PROCEDURE
Take green chilies and make a paste, now in a vessel add 1 cup water, salt and green chilies and boil it for 5-6 minutes and then remove it from heat. Add sugar and boil it for 2-3 minutes. Keep it aside.
Now, mix moth beans flour and white lentils flour and add both in boiled water with carom seeds, red chili powder, white chili powder, turmeric powder, sugar and salt into mixed flour and make a tough dough from it. Knead the dough well and make a small balls from it. Take a dough balls and roll out in medium sized (3"-4") round shaped thin puris and repeat the same procedure for all the dough balls.
Now, heat an oil in a frying pan and fry the till it turns light golden brown in color on medium flame. You can store it in airtight container for 20-30 days. Mathia is ready to serva along with tea or coriander chili chutney.
Visit: http://gujarativangi.weebly.com
Please do take a little time to comment on the recipes, as your feedback means a lot to me. And don't forget to share the recipes on your favorite social networks. Thanks.