Chorafali and Mathiya

 If Chorafali and Mathiya sounds Greek and Latin, then you are not alone. My neighbour had called us over for a breakfast. Wonderful breakfast it was, with us asking her what is that, what is this and how is it made. Chorafali requires lot of work in beating up the dough. I am told that sometimes its put in a cover and rolled under the car.
When I heard of Mathiya, I was thinking of my favourite Matri and wondered why they weren't matching up. These papads like the one made with urad dal have a stick to the teeth and tongue feel.
Lets talk more papad. Every kid learns of Lijjat Papad with Lijjat Papad eh heh eh. Even as a kid one thing that I had against the Lijjat Papad over the one other - sticky feeling is its spice from pepper flecks.

I love Gujarati food because that is the kind of Indian cuisine that most westerners don’t know about says Padma Lakshmi of Top Chef. But there are many more Indians too that dont know of it. Gujarati cuisine is like that mysterious person who constantly intrigues you with but wait there's more.
The breakfast was a wonderful culture tete-a-tete with words like fafda and papdi thrown around. we even got to have a different shaped papdi with a tall cup of tea, for which I said a mental no but thanked myself for keeping it internal.