Mixed flour poori recipe | How to make hittina vade | North Karnataka style multi flour poori
By Latha on December 19th, 2016
Mixed flour recipe or hittina vade recipe explained with step by step pictures and a video. Hittina vade is a very popular recipe from North Karnataka and is prepared using mixed flours like rice flour, maida, wheat flour, gram flour and jowar flour. Mixed flour poori or hittina vade is very very tasty. Apart from these flours a spice paste prepared using onion, curry leaves, cumin seeds and green chilies is added. And that makes these pooris or hittina vade spicy and tasty.
Hittu translates to flour in Kannada language and this type of spiced pooris are called by name vade, so is the name "hittina vade". These pooris are very tasty as compared to regular plain pooris. I am sure, you all will love this and this is going to be in your favorite list soon.
Pooris are generally served with potato curry or aloo bhaji. But it goes well with any curry, sambar or even you can serve it along with chutney. But these pooris are best served with coconut chutney.
In my earlier posts I have explained sweet banana poori, spicy rice flour poori and plain poori recipes.
Or if you are looking for more Karnataka style breakfast recipes, then do check our breakfast recipes page.Now let us get on to the tasty mixed flour poori recipe.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 15 min
Cooking time: 15 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1/4 cup wheat flour
- 1/4 cup maida or all purpose flour
- 1/4 cup gram flour or besan
- 1/4 cup rice flour
- 1/4 cup jowar flour
- Salt as per your taste
- Oil for deep frying
Ingredients for grinding: (measuring cup used = 240ml)
- 1 onion chopped
- 2 spring curry leaves
- 1 - 3 green chili
- 1 tsp cumin seeds
- 1/4 cup grated coconut
Instructions for making mixed flour poori or hittina vade:
- Take all five flours in a wide bowl or in a plate.
- In a frying pan heat a tsp of oil and fry chopped onion, slit green chili and curry leaves until onion turns soft.
- Wait until cool and transfer it to mixie jar. Also add in grated coconut and cumin seeds. Add minimum required water and grind it into a fine paste.
- Add the ground paste and salt to the flours and knead it into a stiff dough having regular poori dough consistency.
- Make small lemon or gooseberry sized balls.
- Dust very little flour and roll the dough into small palm sized pooris. The rolled pooris should neither be too thin nor too thick. Or I would say slightly thicker than chapathi. Roll all the pooris and keep it ready if you are not having a helping hand.
- Now heat the oil in a frying pan for deep frying the rolled pooris. When the oil is hot drop the rolled poori one at a time. Now either press the poori gently using the back of the frying spatula or throw the hot oil over the poori using the frying spatula. Within seconds poori will puff up nicely.
- Turn the puffed poori and fry on both the sides until you get light golden brown colour. Serve it hot with potato curry (aloo bhaji) or coconut chutney.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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