Malvani Wade are deep-fried, thick flatbreads from the Malvan region of Maharashtra, serving as a staple in Konkani cuisine. They are traditionally paired with spicy Malvani curries like kombdi rassa (chicken curry) or mutton curry. This dish is a must-have during festivals, weddings, and family gatherings in the coastal Konkan belt.
Known for their crispy exterior and soft, chewy interior, the thickness of the wade ensures they remain fluffy even after deep-frying. Malvani cuisine draws influences from both Maharashtrian and Goan culinary traditions, incorporating coconut, seafood, and fiery spices. The wade adds texture and depth to these richly flavored curries. The combination of wade and kombdi rassa is beloved as a comfort food for locals.
Malvani Wade
Ingredients
- Rice (short grain): 500 grams
- Sorghum: 250 grams
- Split Bengal Gram: 100 grams
- Black Gram: 100 grams
- Flattened Rice: 1 cup
- Fennel Seeds: 1 tbsp
- Grated Onions: 2
- Coriander Seeds: 50 grams
- Cumin Seeds: 3 tbsp
- Fenugreek Seeds: 2 tbsp
- Black Pepper: 1 tsp
- Salt: as required
- Water: as required for kneading
- Oil: as required for frying
Method:
- Dry roast each ingredient separately on low heat to ensure even cooking without altering their color. Patience is key—keep the flame low to avoid burning or browning.
- Once the roasted ingredients have cooled completely, blend them into a slightly coarse flour using a blender.
- Add salt to taste and a pinch of turmeric powder to the flour. Gradually add water and knead the dough until it becomes soft and smooth. Let the dough rest for 20 minutes to allow the flavors to develop.
- After resting, incorporate a little oil into the dough and knead again for about 5 minutes until the oil is fully absorbed and the dough becomes elastic.
- Divide the dough into small balls (roundels) of your preferred size. Grease your hands and the working surface with a bit of oil. Gently pat each roundel into a thick disc—aim for at least ¼-inch thickness to retain the wade’s signature texture.
- Heat oil in a deep pan. Once hot, carefully fry each disc until golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve the wade hot with meat curry—traditionally paired with a flavorful Malvani chicken curry.
Watch this recipe here – Malvadi Vade
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