Authentic Chhattisgarh Aloo Mathiya with Warm Tamatar Chutney
Crispy, spiced sun-dried wheat wafers are deep-fried to golden perfection and paired with a tangy, roasted tomato chutney. This rustic Chhattisgarhi snack offers a delightful crunch and bold regional flavors.
35min
Total Time
4
Servings
Chhattisgarhi
Cuisine
Recipe
1
Heat adequate vegetable oil in a deep frying pan over medium flame.
2
Carefully slide the sun-dried mathiya into the hot oil and fry until they expand and turn light golden.
3
Remove the fried mathiya with a slotted spoon and drain excess oil on paper towels.
4
For the chutney, roast the tomatoes and green chilies directly over an open flame until the skins are charred.
5
Peel the charred tomatoes once cooled slightly, and transfer them to a mortar along with garlic, ginger, and cumin seeds.
6
Pound the mixture coarsely using a pestle to retain a rustic texture.
7
Heat mustard oil in a small pan until smoking point, then pour it over the pounded tomato mixture and mix well.
8
Season the chutney with salt and garnish with freshly chopped coriander leaves.
9
Serve the crispy aloo mathiya immediately while warm alongside the tangy tamatar chutney.
Ingredients
2 cups sun-dried raw mathiya or aloo papad
3 large ripe tomatoes
2 green chilies
4 cloves garlic
1 inch ginger
1 tsp cumin seeds
1 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnishing
Vegetable oil for deep frying
*This AI-generated recipe may contain inaccuracies.