Ingredients
Equipment
Method
- Prepare the spice mix: In a small pan, dry roast cumin seeds, fennel seeds, coriander seeds, and black peppercorns for 1-2 minutes until fragrant. Let cool, then grind coarsely. Set aside.
- Make the dough: In a large mixing bowl, combine all-purpose flour, whole wheat flour, besan, semolina, salt, crushed kasuri methi, and the prepared spice mix. Add ghee or oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky texture.
- Gradually add cold water, a little at a time, and knead into a stiff, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
- Shape the mathiya: Divide the rested dough into small, equal-sized balls (about 20-25). Take one ball, flatten it slightly, and roll it out into a small disc of medium thickness (about 2-3 inches in diameter). Do not roll too thin.
- Using a fork, prick the rolled disc gently all over. This prevents them from puffing up while frying. Repeat with all dough balls.
- Fry the mathiya: Heat oil for deep frying in a kadai over low-medium heat. The oil should be moderately hot but not smoking. To test, drop a small piece of dough; it should come up slowly without browning immediately.
- Gently slide 4-5 mathiya into the oil, depending on the size of your kadai. Do not overcrowd. Fry on low-medium heat, turning occasionally, until they are golden brown and crisp on both sides (about 4-5 minutes). The slow frying ensures they cook through and become flaky.
- Remove with a slotted spoon and drain on paper towels. Let them cool completely. They will become crispier as they cool.
- Once completely cooled, store Mathiya in an airtight container. Serve with tea, pickles, or chutney.
Notes
Dough Consistency: The dough must be stiff. A soft dough will absorb more oil and the mathiya will not be flaky. Using cold water helps achieve the right texture.
Resting: Resting the dough relaxes the gluten, making it easier to roll and resulting in a more tender, flaky mathiya.
Frying Temperature: This is the most critical step. Fry on LOW-MEDIUM heat. High heat will brown the outside quickly while the inside remains undercooked. The mathiya should sizzle gently, not vigorously.
Pricking: Pricking with a fork prevents air pockets and ensures even frying.
Variations: You can add ajwain (carom seeds) instead of the spice mix for a different flavor. For a spicier version, add 1/2 tsp red chili powder to the dough.
Storage: Mathiya have an excellent shelf life. Store in an airtight container at room temperature for up to 3-4 weeks.