Gujarat

Mathiya

Moth bean discs rolled paper thin, fried crisp. Gujarat's Diwali papad, made at home.

80 minTime

7 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

195kcal

7 gprotein

4 gfibre

80minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Moth bean flour1⅔ cups moth bean flour

Urad dal (split black gram)⅓ cup urad flour

Sugar2 tsp

Ajwain (carom seeds)1 tsp

Sesame seeds1 tsp

Black pepper½ tsp, crushed

Asafoetidaa pinch

Salt1 tsp

Waterabout 1/2 cup

Cooking oil (vegetable oil)about 1 litre for deep frying, about 5 tbsp absorbed

6 steps

1Dissolve the sugar and salt in the water.
2Mix the flours, ajwain, sesame, pepper and asafoetida. Knead with the sugar water to a stiff dough.
3Pound the dough with a pestle for 5 minutes, folding, until smooth and pliable.
4Roll small balls into paper thin discs. Dry on a cloth for 30 minutes, turning once.
5Heat the oil in a kadai, no more than half full, to 170°C. Fry one disc at a time for 15 to 20 seconds, pressing gently. Keep children away.
6Drain upright and cool. Store airtight.

Serve it like this

Stack in a tin, serve whole with chai or break over a plate of chaat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.