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"Mathiya" refers to a type of crisp, thin cracker or wafer that is a popular snack in Gujarat, a state in western India. Made primarily from math flour (also known as moth bean flour), these snacks are often enjoyed during festivals such as Diwali. The crackers are typically spiced and can be both salty and slightly spicy, making them a savory treat.
"Papad" also known as Papadam or Appalam, is a thin, crispy Indian wafer often served as an accompaniment to meals. It is made from various legumes, such as urad dal, chickpea, lentil, or rice flour. Papad can be roasted, fried, or microwaved.
"Chorafali" has a unique combination of being both crispy and melt-in-the-mouth at the same time. It is typically seasoned with a special spice mix that includes black salt and chili powder, enhancing its savory flavor profile. The contrast of the crispy exterior and the light, airy interior makes it a delightful snack.
Gayatriraj Mathiya
Prepare urad dal flour and mooth dal flour in separate bowl under Mixing the Dough. Season with spices, salt and a drizzle of oil. Mix and little by little add water to make a tight dough.
Rolling and Cutting: Bend small sums of the dough into thin circles or shapes to be cut out using a rolling-pin.
Deep Frying: Heat oil in a deep frying pan. Drop the rolled dough in hot oil. Fry till they are golden brown and becomes crispy.
Packaging Unless or otherwise Gayatriraj Mathiya offered in various retail family packing (usually small pouches) and multiple bulk packaging.
Where To Find: You can easily finds this brand in Indian grocery stores, and even you can order it through different online platforms.
Kneading the Dough: In a pan, put urad dal flour. Add spices, salt a little oil Stir well and slowly add water to create a tough dough.
Heat a skillet over medium flame and cook these rolled portions until done or light brown in color on both side.Once it is cooked take the tortilla out of heat, allow to cool down completely before you store.
Deep fry — heat oil in a deep frying pan. Gently drop the rolled dough into hot heated oil. Fry well till crispy and golden brown.
Packaging: Gayatriraj Papad can typically come in either personal size packets or larger family packs for household consumption and bulk purchases.
Where sold: You will find this brand in any Indian grocery store and also on online platform. Thus it is also locatable in the stores which may be present
Usage: Gayatriraj Papad can be enjoyed as a snack on its own or served alongside main meals as a crunchy accompaniment. It’s often paired with chutneys, pickles, or used as a garnish.
Gayatriraj Chorafali
Gayatriraj Chorafali
Dough Preparation: The flours are mixed with spices like black salt, white pepper, and carom seeds (ajwain), along with a pinch of baking soda and water to form a dough.
Rolling and Cutting: The dough is rolled out into thin sheets and cut into strips.
Frying: The strips are then deep-fried until they puff up and turn golden, creating a light, airy, and crispy snack.
Products Packaging
Products Packaging
Papad
Papad
Chorafadi
Chorafadi
Mathiya
Mathiya
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