Snacks · Nashta
Thabak Variyun
Spiced dumplings
Small round fried dumplings of a very thick, pourable gram-flour batter with a little wheat flour, green chilli and dried fenugreek leaves, hand-dropped into hot oil until golden and then stored dry. Savoury, slightly bitter-aromatic and tikho; traditionally served with Naram Khichadi (soft khichdi).
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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In a bowl, combine the gram flour, whole wheat flour, salt, chopped green chillies, dried fenugreek leaves, coriander powder and the 2 tbsp oil. Mix well.
Add water to make a very thick batter of pouring consistency.
Heat the frying oil in a kadai (deep frying pan). Take some batter by hand, shape it round and drop it into the oil. Fry until golden brown.
Remove the variyun and drain off the excess oil.
Let them cool, then store in an airtight container.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Traditionally served with Naram Khichadi (soft khichdi).
Recipes mentioned here
Nutrition
EstimatedPer serving
360 kcal
- Protein
- 12 g
- Carbohydrate
- 33 g
- Fat
- 20 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
1,090 kcal
- Protein
- 36 g
- Carbohydrate
- 100 g
- Fat
- 61 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos