This is a traditional spicy snack recipe which can be stored for weeks and enjoyed with evening tea. The flour-based round discs are stuffed with roasted Khus Khus (poppyseeds), steamed and then deep fried to a crispy finish.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 4
Ingredients
For Dough
- Besan (chickpea flour) – 2/3 cup
- Maida (plain flour) – 1½ cup
- Chilli powder – 1 tsp
- Hing (asafoetida) – ¼ tsp
- Salt to taste
Mixture For Stuffing
- Jeera (cumin seeds) powder – ½ tbsp
- Dhania (coriander) powder – ½ tbsp
- Khuskhus, roasted – 100 gm
- Coconut, grated – 200 gm
- Green chillies – 3 no.
- Adrak (ginger), chopped – 2 tsp
- Dhania (coriander), chopped – ¼ cup
- Chilli powder – 2 tsp
- Haldi (turmeric powder) – ½ tsp
- Hing (asafoetida) – ¼ tsp
- Salt to taste
- Oil for deep frying
Method
- Sieve the besan, refined flour, chilli powder, asafoetida and salt together and transfer in a bowl.
- Knead into a stiff dough along with 2 tsp oil and using little water. Keep aside.
- Divide the stuffing into equal portions and keep aside.
- Divide the dough into equal portions as the stuffing and roll out each portion into a small circle for 2″ diameter.
- Place a portion of the stuffing and roll out like a cylinder.
- Make more such vadis using all the stuffing and dough.
- Arrange all the flutes in a plate and steam for 20 minutes.
- Cool and cut them into 2 cm round discs.
- Heat the oil in a kadhai and deep fry these vadis till they turn golden brown and crisp.
- Serve hot or store in an air-tight container.
