How to make Vade - A special puri served with different type of curries.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Rice (चावल), Split bengal gram

Cuisine : Maharashtrian

Course : Breads

Vade Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Vade checkout Adai , Chawal Ka Parantha, Sichuan Egg Fried Rice Parantha, Bhakri . You can also find more Breads recipes like Beetroot Parantha, Matar Ka Parantha, Meethi Puri, Baked Chole Kulche.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vade Recipe

  • Rice 1 kilogram

  • Split bengal gram 250 grams

  • Split black gram skinless (dhuli urad dal) 100 grams

  • Coriander seeds 25 grams

  • Cumin seeds 15 grams

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Oil to deep fry


Step 1

Take the vade flour in a bowl.

Step 2

Add salt, turmeric powder and red chilli power and mix well. Make a well in the centre and pour two tablespoons of oil into it.

Step 3

Slowly mix in the flour. Add enough warm water and knead into a firm dough. Make marble sized balls.

Step 4

Take a piece of banana leaf and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri.

Step 5

To make the vade flour Rice1 kg. Bengal gram split (chana dal)250 gms. Black gram split (udad dal)100 gms. Coriander seeds25 gms. Cumin seeds.

Step 6

Heat oil in a kadai and deep-fry the vade till golden. Drain and serve hot with mutton or chicken curry or kale vatanechi amti.