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makai na khatta vada
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5 from 1 vote

Makai Na Khatta Vada

Makai na khatta vada-Fried corn bread -specialty from the state of Gujarat
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish, snacks/starters, Tiffin recipes
Cuisine: Gujarati Cuisine
Keyword: makai, vada
Servings: 3
Author: anjanaskc


  • 1 cup Corn Meal/ Makki ka aata
  • 1/2 cup Corn Kernel/ Makki ka dana crushed
  • 2 tbsp Whole corn Kernels
  • 2 Green Chilies chopped
  • 1 tsp Ginger/ Adrak
  • 1 tsp Cumin seeds/ Jeera
  • 1/4 tsp Asafoetida/ Hing
  • Pinch Turmeric/ Haldi
  • 1 cup Yogurt/ dahi
  • To taste Salt


  • Grind together green chilies,ginger and 1/2 cup fresh corn kernals and make a paste.
  • Take corn meal/makki ka atta in a wide bowl and add the ground corn paste in it.
  • Now add fresh whole corn kernels,cumin seeds,asafoetida and salt and mix well.
  • Add curd and make a medium soft dough.(no need to add water,can use some more curd if needed)
  • Take a thick polythene sheet and apply some oil on it. Place a small ball from the dough and press it with your palm or with another piece of polythene to make a round medium thick vada/disc.
  • Heat enough oil in a deep pan or kadhai.
  • Add the vada in hot oil and deep fry on medium hot oil till crisp and golden in colour.
  • You can also half fry the vada first and then refry them when you want to serve.(pic is of half fried vadas,I refried them again)
  • Serve hot with potato curry,fried green chilies and coriander chutney.


If you want to avoid deep frying then can also shallow fry it in little oil or make paratha.