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



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



  1. Sieve the besan, refined flour, chilli powder, asafoetida and salt together and transfer in a bowl.
  2. Knead into a stiff dough along with 2 tsp oil and using little water. Keep aside.
  3. Divide the stuffing into equal portions and keep aside.
  4. Divide the dough into equal portions as the stuffing and roll out each portion into a small circle for 2″ diameter.
  5. Place a portion of the stuffing and roll out like a cylinder.
  6. Make more such vadis using all the stuffing and dough.
  7. Arrange all the flutes in a plate and steam for 20 minutes.
  8. Cool and cut them into 2 cm round discs.
  9. Heat the oil in a kadhai and deep fry these vadis till they turn golden brown and crisp.
  10. Serve hot or store in an air-tight container.

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