Ingredients
Method
For Cookies
- 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.
- Take a ½ cup of warm water and add papad Kharo, salt, sugar, pepper powder and ajwain in it.
- Mix the liquid mixture till sugar get dissolved completely.
- Now take the flour mixture, add the liquid mixture little by little in it and make a dough.
- Add 2-3 tbsp of water if required, dough should be stiff but smooth.
- 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.
- Now divide the dough into small-small lime size balls.
- 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.
- Now heat the oil for dip frying. Once oil is heat enough, fry each rolled mathia till golden brown.
- Let it cool down completely then sprinkle some red chili powder and black salt over it.
- 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.