Air fryer recipe · Snacks · Gujarat
Roasted Gujarati Mathiya
Paper-thin moth bean crisps with ajwain and pepper, a Gujarati Diwali staple usually fried. Here they are roasted in the air fryer, so they blister less and eat like a crisp papad.
- 40 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
- GujaratState
Part of the Diwali across India collection
Nutrition per serving
- 115kcal
- 2.9 gprotein
- 21.9 gcarbs
- 1.5 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Moth bean flour (math flour)1 cup
- Urad dal flour1/4 cup
- Ajwain (carom seeds)1/2 tsp
- Black pepper, crushed1/2 tsp
- Sugar1 tsp
- Baking soda (in place of papad khar)a pinch
- Oil1 tsp + spray
- Salt1/2 tsp
Method
Make sweet-salt water
Warm 1/3 cup water and dissolve the sugar, salt and baking soda in it. The baking soda stands in for papad khar and helps the crisps blister. Let it cool slightly.
Knead a very stiff dough
Mix the moth flour, urad flour, ajwain and pepper. Add the warm water slowly and knead into a very stiff dough. Rub 1 tsp oil over it, then pound it with a rolling pin or the base of a steel bowl for 3 to 4 minutes. Pounding makes the dough smooth enough to roll paper-thin.
Roll paper-thin
Divide into small balls and roll each as thin as you can into a 10 cm round, using a little oil, not flour. Thin is the key, as thick mathiya stay hard and chewy in the centre.
Dry briefly
Lay the rolled rounds on a cloth for 10 minutes to dry slightly on the surface. Slightly dry rounds roast crisp and flat instead of curling into chewy cups.
Roast in batches
Spray each round very lightly with oil. Air-fry two at a time at 180°C for 5 min, flipping once, until they look blistered and dry with no soft patches. Watch closely after 4 minutes, as thin crisps go from golden to burnt quickly. Cool on a rack before stacking.
