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.


  • 1 1/2 cups sorghum flour / jowar flour
  • 1/2 cup whole wheat 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, whole wheat 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 between low to medium. 


  • Grease a plastic sheet with oil, place a portion of the dough onto it, apply a little oil on the top portion of the dough, then place another plastic sheet on the dough and gently roll it. As you roll, gently move the sheet to roll out the dough into a circle. The disc should neither be thick nor thin. Once done gently remove the top plastic sheet, then remove the disc gently and slide it into the hot oil. Gently press with a slotted spoon so that the disc puffs up. Once golden on the underside, turn over and fry the side till golden. Vade are thicker than puris, hence will take a little longer to fry . The flame should be adjusted between low and medium, if not the vade won’t get fried properly inside.


  • 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 the disc into the hot oil, press it lightly with a slotted spoon so that it puffs up, once golden turn over and fry until golden brown on other side on low to 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 onto a slotted container below which an absorbent paper is kept. This prevents the vade from sticking to the paper. Continue in the same manner with the rest of the flattened discs.Serve hot with chutney of your choice or spicy gravied vegetable.
  • This proportion yeilds 14 vade.


  • I follow method 1 since its easier to roll the vade gently. I’d like to very frank out here, not all the vade that I roll puff up, some puff up partially, but yes I can vouch for the taste.
  • As per method 2, 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.

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