Tikhat Jwari chya pitha che Vade / Spiced Sorghum/jowar flour deep fried bread
Spicy deep fried sorghum flour vade are a welcome change from the routine pooris, polis, rotis, bhakris. These vade make a great tea time snack along with spicy chutney or can be served with spicy gravied vegetables. I serve these vade as a tea time snack and also to go along with mushroom masala or any spicy vegetable.


  • 2 cups sorghum flour / jowar flour
  • 1 tbsp hot oil
  • 1/8 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp green chilli paste (optional)
  • 1 tsp finely grated ginger
  • 6 to 8 sprigs of finely chopped coriander leaves
  • Salt to taste 
  • Oil for deep frying
  • Plastic sheet or banana leaf to pat the vade


  • In a mixing bowl mix sorghum flour, turmeric powder, red chilli powder, salt, grated ginger, finely chopped coriander leaves, add hot oil, mix well, add lukewarm water in stages to knead the dough. Knead well to make a soft but slightly firm dough. The dough should be such that you can pat a portion of the dough into a poori shape on a plastic sheet.
  • Heat oil in a kadai till smoking hot then reduce the flame to medium. 
  • As the oil gets heated, grease a plastic sheet or a banana leaf with oil,apply a little oil to your palms, fingers, take a small portion of the dough, roll it between your palms to make a round. Pat it with your palm on the greased plastic sheet evenly on all sides to form a circle of about 3″ diameter. Vade are a little thicker than pooris.
  • Gently slide it into the hot oil, press it lightly with a slotted spoon so that it puffs up, turn over and fry until golden brown on both sides on medium flame. 
  • Once done remove the vada with the slotted spoon draining excess oil by holding the slotted spoon against the inside of the kadai. Transfer on absorbent paper. Continue in the same manner with the rest of the flattened discs.Serve hot with chutney of your choice or spicy gravied vegetable.


  • A little practice is required to pat the dough evenly. After patting one or two vade you get an idea how thick the disc should be patted for the vade to puff up. 
  • To check if the oil is hot enough to fry the vade, slide a small piece of the dough into it, if it comes up instantly, the oil is hot enough to fry the vade.
  • Vade take a little extra time to fry than pooris as they are thicker, so they need to be fried properly.
  • Use oil with high smoke point for deep frying so that it can sustain high temperature. Refined groundnut oil has high smoke point, hence I use it for deep frying.