Traditional Gujarati Mathiya Recipe

Learn how to make authentic homemade Mathiya, a crispy Gujarati fenugreek cracker perfect for festivals. This best traditional recipe features the perfect balance of spices for an easy baking experience that delivers restaurant-quality results. Master the technique for creating thin, crunchy layers with this foolproof method.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

15 mins

Serves:

25 crackers

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g dried fenugreek leaves (kasuri methi)</li><li class="ingredients-single-item">250g whole wheat flour</li><li class="ingredients-single-item">50g gram flour (besan)</li><li class="ingredients-single-item">50g rice flour</li><li class="ingredients-single-item">2 tbsp sesame seeds</li><li class="ingredients-single-item">1 tbsp carom seeds (ajwain)</li><li class="ingredients-single-item">1 tbsp cumin seeds</li><li class="ingredients-single-item">2 tsp black pepper, freshly ground</li><li class="ingredients-single-item">1 tsp red chili powder</li><li class="ingredients-single-item">1/2 tsp turmeric powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">3 tbsp vegetable oil</li><li class="ingredients-single-item">120-150ml water (approximately)</li><li class="ingredients-single-item">Vegetable oil for deep frying</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Large deep frying pan or kadai</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Kitchen thermometer</li><li class="equipment-single-item">Muslin cloth</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by crushing the dried fenugreek leaves between your palms to make them finer. This helps distribute the flavor evenly throughout the dough and prevents large pieces from tearing the delicate mathiya dough later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the whole wheat flour, gram flour, rice flour, crushed fenugreek leaves, sesame seeds, carom seeds, cumin seeds, black pepper, red chili powder, turmeric, and salt. The combination of three flours creates the perfect texture - whole wheat for structure, gram flour for binding, and rice flour for crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the 3 tablespoons of oil to the flour mixture and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. This step is crucial as the oil coats the flour particles, creating flaky layers in the finished mathiya.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add water, a little at a time, kneading gently to form a smooth, firm dough that isn't sticky but holds together well. The dough should be slightly firmer than chapati dough. Cover with a damp cloth and let it rest for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll thinly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After resting, divide the dough into 12-15 equal portions and shape them into smooth balls. Keep them covered with a damp cloth to prevent drying out while you work with one piece at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Take one ball of dough and flatten it slightly with your palm. Dust your work surface lightly with whole wheat flour and roll the dough into a very thin circle, approximately 15-18cm in diameter. The mathiya should be almost translucent - the thinner you roll it, the crispier your final result will be.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Heat oil in a deep pan to 180°C. To check if the oil is ready without a thermometer, drop a small piece of dough in the oil - it should rise to the surface immediately surrounded by bubbles, but shouldn't brown too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully slide the rolled mathiya into the hot oil. It will sink initially and then rise to the surface. Gently press it down with the slotted spoon to ensure even frying and to prevent it from puffing up too much. We want crisp layers, not a puffy result.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fry for about 30-40 seconds on each side until the mathiya turns light golden brown with some darker spots. Don't let it become too dark as it will continue to darken slightly after removing from the oil and may taste bitter if overcooked.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove with a slotted spoon, allowing excess oil to drain back into the pan, then transfer to a plate lined with paper towels to absorb any remaining oil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Repeat with the remaining dough balls, adjusting the heat as necessary between batches to maintain the correct temperature. Allow the mathiyas to cool completely before storing, as this is when they develop their characteristic crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once completely cooled, store in an airtight container where they will keep fresh for up to 2-3 weeks. For the best texture and flavor, serve mathiya with green chutney or as part of a traditional Gujarati farsan (snack) platter.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Traditional Gujarati Mathiya Recipe?

Traditional Gujarati Mathiya requires dried fenugreek leaves, whole wheat flour, gram flour, rice flour, sesame seeds, carom seeds, cumin seeds, black pepper, red chili powder, turmeric, salt, vegetable oil for the dough, and additional oil for deep frying.

How to cook Traditional Gujarati Mathiya Recipe at home?

Learn how to cook Traditional Gujarati Mathiya by first creating a spiced dough with three types of flour and dried fenugreek leaves, then rolling it paper-thin and deep-frying until golden brown and crispy. The key techniques involve proper kneading, ultra-thin rolling, and maintaining the correct oil temperature for perfectly layered crackers.

Why is the combination of three flours important for authentic Mathiya crackers?

The three-flour blend is crucial for perfect texture - whole wheat flour provides structure, gram flour (besan) offers binding properties and flavour, while rice flour contributes the signature crispness. This traditional combination ensures Mathiya achieves its characteristic delicate crunch and layered texture.

Can I bake these fenugreek crackers instead of deep-frying them?

While traditional Mathiya is deep-fried, you can bake them at 180°C for 10-12 minutes until crisp. Brush with a little oil before baking. The texture will be slightly different—less bubbly and layered—but still delicious and healthier with the authentic fenugreek flavour.

How long do homemade Gujarati crackers stay fresh, and what's the best storage method?

Homemade Mathiya stays fresh for 2-3 weeks when completely cooled and stored in an airtight container in a cool, dry place. For longer storage, place parchment paper between layers to prevent sticking. Avoid refrigeration as it introduces moisture and compromises crispness.

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