Jalpur Mathiya Flour
Jalpur Mathiya Flour
You can make crispy, tasty traditional Mathiya at home with Jalpur Mathiya Flour. Mathiya is a light and tasty treat that is popular during holidays and other special occasions. This flour is ground to get the right mix for making a smooth dough that rolls out easily and fries into thin, crunchy discs. Mathiya is known for its crispiness and savoury flavour, which comes out when it is seasoned with spices and fried just right.
The quality of the flour is important for getting the right texture of mathiya. This mix offers a consistent result every time. Jalpur Mathiya Flour makes it easier to make this classic snack while keeping the real taste. You can use it to cook for holidays or to make savoury snacks at home all year long. This flour is dependable and easy to use. Stock it in your kitchen to make traditional Mathiya that is crispy, tasty, and great for sharing with family and friends.
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Ingredients
Ingredients
Nutritional Value
Nutritional Value
Allergens Info
Allergens Info
Shipping and Policy
Shipping and Policy
UK Nationwide Delivery.Order Before 12:00 PM for same‑day dispatch.UK Mainland (Except Scottish Highlands)
- Under £30 - £6.99
- Between £30 to £57.99 - £4.99
- Above £58 - Free Delivery
- Weekend Delivery Surcharge - £3.99
Northern Ireland
- Under £30 - £10.00
- Between £30 to £57.99 - £6.99
- Above £58 - Free Delivery
- Weekend Delivery Surcharge - £3.99
Contact Details - Phone number: 02084886655 WhatsApp: 07427324324
- Once you place your order, you will receive an email confirmation.
- Shipping may take 2-3 days for Scottish Highland and Northern Ireland postcodes after dispatch.
- Once your order is shipped, you will again receive a notification with Tracking Details. We use DPD's Next-day delivery service.
- Next-Day Morning you will receive a 1 hour delivery slot.
*Please note deliveries can be delayed due to unforeseen reasons. We will try our level best to get it delivered in the given time. Same-day dispatch is done subject to all products in stock.



