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Crispy and peppery snack, a “must make” during Diwali!


  • 1 ½ cup chana flour / gram flour

  • ½ cup urad flour

  • 1 teaspoon sanchoro or bi-carbonate soda

  • 1 teaspoon salt

  • 1 teaspoon ajmo (ajwain)

  • 1 teaspoon black pepper, coarsely ground, or per taste

  • 1 teaspoon white chili powder (optional)

  • ½ cup water

  • 1 tablespoon oil

Take a small saucepan on low to medium heat. Add the sanchoro and salt and roast for 1 minute. Add the water and heat till it starts boiling. Remove from heat and let it cool completely.

In a mixing bowl, add the chana flour, urad flour, aajmo, black pepper and white chili powder. Mix well.
Add in the cooled down water mixture and make a tight dough. Now take the oil in your palm and smoothen the dough. Roll it out in a straight and even log on a chopping board. Cut little discs to roll the thabda in the size of a small puri. Once all the thabdas are rolled out, start frying immediately.

Heat some oil in a wok at medium to high heat. Fry the thabda till golden brown. You should just see some bubbles appear on each thabda, just as shown in the photo.

[Makes approximately 40 pieces]