Ella Walter
Mathia is a traditional Gujarati snack made with mathia flour, or moth flour, during Diwali. The dough is rolled out thinly and deep-fried to create a crispy texture. While non-stick pans are designed to prevent food from sticking without the use of oils or butter, greasing and flouring the pan can create a nice crust and prevent the food from sticking. Greasing a pan with butter or oil and flouring it can create a physical barrier between the food and the pan, preventing sticking and browning. Therefore, you can cook Mathia flour in a non-stick pan, but greasing and flouring the pan may enhance the flavour and texture of the final product.
Can you cook Mathia flour with a non-stick pan?
| Characteristics | Values |
|---|---|
| Grease the pan | Yes, with butter, oil, or a non-stick spray |
| Flour the pan | Yes, by sprinkling a small amount of flour into the greased pan |
| Use a non-stick pan | Yes, but some sources say a light coating of grease can enhance performance |
| Use a regular pan | Yes, but grease and flour the pan to prevent sticking |
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What You'll Learn
Mathia flour ingredients and preparation
Mathia is a traditional Gujarati snack, often made during the festive season of Diwali. It is similar to a papadom and is made using mathia flour, which is made of peas and lentils.
Mathia flour can be purchased from Indian grocery stores, such as Patel Brothers, where it is sold under brand names like SWAD.
To make Mathia, you will need:
- Mathia flour
- Sesame seeds
- Carom seeds
- Salt
- Chili powder
- Asafoetida
- Sugar
- Oil for frying
- Water
Preparation:
- Grind or crush the sesame seeds and add them to a medium-sized bowl containing the mathia flour.
- Add carom seeds, salt, chili powder, and asafoetida to the flour.
- Dissolve sugar in 1/3 cup of water in a separate bowl.
- Add the sugar water to the flour mixture and knead the dough. The dough should not be too hard or too soft.
- Stretch the dough with your hands to smoothen it out.
- Apply a few drops of oil to your palms and knead the dough again.
- Make cherry-sized balls from the dough and roll them out as thin as desired.
- Heat oil in a pan for deep frying.
- Fry each mathia on a medium flame for about 15 seconds on each side, or until slightly golden.
- Drain the excess oil and transfer to a serving plate.
- Garnish with a sprinkle of chili powder and serve hot.
Note: Do not stack the rolled mathias on top of each other, as they will stick. Instead, lay them out on a large platter or cookie tray lined with cloth.
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Non-stick pan alternatives
Mathia is a traditional Gujarati snack, made with mathia flour, moth flour, sesame seeds, carom seeds, salt, chilli powder, and asafoetida. The dough is rolled out into thin papads, deep-fried, and served with a sprinkle of chilli powder.
To cook mathia, a neutral oil like canola is heated in a pan or pot suitable for deep frying. The heat is then reduced to medium, and each mathia is fried for about 15 seconds on each side.
While non-stick pans are convenient for frying, they may need to be replaced every few years. If you are looking for alternatives, you could consider the following:
Ceramic-coated pans
Ceramic pans are a good alternative to traditional non-stick pans, especially those containing hazardous chemicals like PFAS. They are generally non-stick, durable, and induction compatible. However, they may not be as durable as traditional non-stick pans and can be slow to heat up.
Cast iron pans
Cast iron pans are having a moment, and for good reason. They are Teflon-free, supplement your iron intake, and can last a lifetime with proper care. To maintain a cast iron pan, it needs to be seasoned by coating it in fat and baking it in the oven at high temperatures. However, cast iron pans are heavy and continue to hold heat for an extended time.
Stainless steel pans
Stainless steel pans are another viable alternative to non-stick pans. They can be used in a dishwasher, unlike non-stick or seasoned cast iron. To prevent food from sticking, heat the pan, add fat, and then add the food. Stainless steel pans are also lighter than cast iron and easier to clean.
Carbon steel pans
Carbon steel pans are lighter than cast iron, durable, and can last a lifetime.
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Greasing and flouring a non-stick pan
To grease and flour a non-stick pan effectively, follow these steps:
- Start by choosing a suitable greasing agent such as butter, oil, or cooking spray. Butter or oil can be applied using a stick of butter or a pastry brush, ensuring that all surfaces of the pan are coated evenly. If using cooking spray, hold the can at least 5 inches (13 cm) away from the pan and spray a thin layer over the entire surface.
- After greasing the pan, it's time to add the flour. Use a flour type that is already included in your recipe. This could be all-purpose flour, cornstarch, cake flour, or even cocoa powder, especially if you're making a chocolate cake.
- Take a handful of flour and throw it into the greased pan. Rotate the pan until all sides are coated with a thin layer of flour. You can also use a sifter or a fine-mesh strainer to lightly dust the flour over the greased surface, ensuring an even coating.
- Once the pan is greased and floured, gently pour your batter into the pan. Use a spoon to scrape the bowl if needed. The flour and grease will create a non-stick layer, ensuring your baked good doesn't stick to the pan.
- Bake your creation according to your recipe's instructions. Enjoy the benefits of easier food release and a delicious crust on your baked goods!
While greasing and flouring a non-stick pan are not mandatory steps, they can enhance your baking experience and the final result. It's worth experimenting with this technique to find what works best for your specific recipes and pans.
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$3.54
Heating oil for deep frying
Mathia, a traditional Gujarati snack, is made by deep frying rolled-out mathia flour in oil. The oil is heated in a pan over high heat, and then the heat is reduced to medium before frying the mathia one at a time.
When heating oil for deep frying, it is important to use a pan or pot that can evenly distribute and retain heat. The ideal vessel should have a heavy metal bottom to heat oil slowly and be at least 5 inches deep. A cast iron Dutch oven is a good choice for frying on the stove because it is both heavy and deep. You will need at least 3 inches (4 to 6 cups) of oil to deep fry most items, and the oil should be heated to a temperature between 350 and 365 degrees Fahrenheit. This can be measured with a thermometer, or by dropping a kernel of popcorn into the oil and observing if it pops, indicating the oil is between 325 and 350 degrees Fahrenheit. Another method is to stick the end of a wooden spoon into the oil and observing if bubbles form and float up, indicating that the oil is ready for frying.
It is important to note that olive oil, despite being the healthiest of all the oils, is not ideal for deep frying due to its low smoke point. Additionally, it is recommended to set up a draining station next to the frying station to allow excess oil to drip off the fried food. This can be done by lining a baking sheet with paper towels and placing a wire cooling rack on top.
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Rolling out the dough
Mathia is a traditional Gujarati snack, often made during Diwali. It is made with mathia flour, or moth flour, and is rolled out thinly before being deep-fried to create a crispy texture.
Once you have prepared the dough, it is time to roll it out. Before you begin, ensure your work surface is clean and dry. You can use a wooden board or a clean kitchen counter. Lightly dust the surface with flour to prevent the dough from sticking.
Take a rolling pin and also dust this lightly with flour. You can use a regular rolling pin, or a traditional Indian belan, which is thinner and longer. Begin rolling out the dough, starting from the centre and working outwards. Apply even pressure to ensure the dough rolls out evenly. You may need to add a little more flour to the rolling pin and work surface as you go, to prevent sticking.
Roll the dough to your desired thickness. For Mathia, the dough should be rolled out very thinly, but for other recipes, you may want a thicker dough. If you are making Mathia, be careful not to make the dough too thin, as it may break when you try to pick it up.
Once the dough is rolled out, cut it into your desired shape. For Mathia, you can use a knife or a pizza cutter to cut the dough into squares or rectangles. You can also use cookie cutters to create different shapes.
Now your dough is ready for cooking. For Mathia, the dough pieces are deep-fried, but for other recipes, you may want to bake the dough.
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Frequently asked questions
Yes, you can cook Mathia flour with a non-stick pan. Mathia is a traditional Gujarati snack made with mathia flour, also known as moth flour. The dough is rolled out thinly and deep-fried in oil to create a crispy texture.
First, mix the Mathia flour with sesame seeds, carom seeds, salt, chilli powder, and asafoetida. In a separate bowl, dissolve sugar in water and add this to the flour mixture. Knead the dough, ensuring it is not too hard or too soft. Stretch the dough with your hands to smoothen it out, and then apply a few drops of oil. Roll out the dough thinly, ensuring the rolling pin does not stick. Heat oil in your non-stick pan over medium flame and fry the Mathia one at a time for about 15 seconds on each side, or until golden.
Greasing and flouring a non-stick pan is not always necessary, but it can enhance the release of the food and prevent sticking. It is recommended to refer to the manufacturer's instructions, as some brands may advise against greasing. If you choose to grease, use oils or sprays specifically designed for baking.
If you decide to grease and flour your non-stick pan, apply a light coating of grease first, followed by a thin layer of flour. This step is particularly useful for delicate cakes. Ensure an even layer of both grease and flour to prevent sticking. You can use butter or non-stick spray for greasing, but some sources recommend against butter as it can separate and become sticky at higher temperatures.
