Recipe

In a saucepan, combine half a cup of water and 3 tbsp of sugar. Heat the mixture on a low flame until the sugar dissolves completely. This process creates sugar water. Set it aside to cool.
While the sugar water cools, prepare the additional ingredients. Take carom seeds and half-crush them.
Take a bowl, add mathia flour, wheat flour, 1 tbsp of half-crushed carom seeds, half tbsp asafoetida, half tbsp turmeric powder, 1 tbsp red chilli powder, salt, and 2 tbsp of oil. Thoroughly mix the ingredients.
Gradually add the cooled sugar water to the flour mixture while kneading to form a proper dough.
If the dough feels too hard after it has formed, beat it with a pestle (a utensil).
Prepare large, round-shaped dough portions known as "luvas" from the dough.
Knit the large luvas to shape them uniformly.
Use a cookie cutter to shape the Mathiya in a round shape from the prepared dough.
Collect the remaining dough scraps, knead them back together, and repeat the process until there is no leftover.
Heat oil in a deep pan or container on medium to high heat.
Carefully place the Mathiyas into the hot oil one by one for frying.
Fry the Mathiyas until they turn golden brown, ensuring they cook evenly.
Once fried, remove the Mathiyas from the oil and place them on paper towels to absorb excess oil.
Tips:
Ensure the dough has the right consistency - not too soft or hard.
Maintain the oil temperature for even frying.
Shape Mathiyas uniformly for consistent cooking.
Knead leftover dough properly for reuse.
Store cooled Mathiyas in an airtight container.
Cautions:
Be cautious while handling hot oil to prevent burns.
Avoid overcrowding the frying pan/container.
Check for allergies to ingredients.
Supervise children in the kitchen.
Immediately clean oil spills for safety.