Mathiya are stickier and softer as compared to Cholafali. Thus, immense care has to be taken to separate the raw sheets without tearing them.

The separated sheets are then put in a plate till the oil is put to boil. Being exposed to air, the surface dries up partially and they become less sticky.

The mathiya are fried carefully to ensure that they are fried evenly across their surface and that no part is left raw.

After being fried, the mathiya still stays soft for some time. This is when a long pointed rod is put through it.

These pierced mathiyas are left in a curved bowl so that the excess oil drips away. As the fried mathiya become exposed to air, they gradually harden and turn crisp.

Many such mathiyas can be put on the same rod, so that the oil that collectively drips is substantial enough to add back to the frying utensil.

When the level of oil in the frying utensil goes low, the size of the raw mathiya needs to be decreased. Here we can see them cut into halves for the convenience of frying in lesser oil.

Unlike cholafali, mathiyas contain sugar - thus they turn brown very easily at the slightest of delays in being pulled out. Browner mathiyas also absorb more oil, thereby needing a longer drip before being stored.

The ideal state to aim for while frying is to have the mathiyas golden yellow with a slight reddish tinge towards the border.

Here you can see the difference in colour caused by slight changes in the frying time. The more the time, the darker the shade.

The dripped mathiyas are then put onto an absorbing surface like a newspaper or a tissue wrap so that even more oil is sucked away from the mathiyas.

The mathiyas are then filled into an airtight container lined with an absorbing paper. This keeps them fresh till they are devoured!.