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Deep-fried Savory Buns


Vades are a traditional Maharashtrian preparation of a mix of ground pulses made into a dough, rolled into roundels and deep-fried till golden crisp. Like rotis and appams, vades are served with meals to mop up a curry.

Indian Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Style: Maharashtrian Vegetarian

800  teaspoon(s) red chilli powder
1  teaspoon(s) turmeric powder
1  tablespoon(s) oil
salt to taste
warm water as required to knead dough
oil to deep fry
Dry-roast the following separately, cool,
then grind dry and fine to get vade powder:

12  cup(s) raw rice
2  cups(s) split bengal gram (chana dal)
1  tablespoon(s) split black gram (urad dal)
1  tablespoon(s) coriander seeds
1  teaspoon(s) cumin seeds

  1. Mix well the salt, turmeric powder and red chilli powder along with the vade powder. Make a hole in the centre and pour in the oil. Gently mix into the flour and knead into a firm dough with warm water.
  2. Divide into marble-sized balls. Spread each ball into a flat roundel with greased palms. Heat the oil till hot. Put in the roundel and deep-fry on medium heat till well-puffed, crisp and golden. Drain on absorbent kitchen paper.


  • The vade powder can be made in larger quantities in advance and ideally stored in airtight containers to be used as required.

Serve hot with : recipes such as
Eggplant and Potato Curry (Vagan Bateta nu Shak),
Bottle Gourd Yakhni (Al Yakhin), and
Green Peas Curry (Vatanyachi Bhaji).

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