Ukad pendi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Maharashtrian recipes from 

Ukadpendi or Ukad Pendi is a traditional Maharashtrian one-dish meal that makes a great breakfast. But it can also be served for lunch, dinner, or as a snack. 

The roasted wheat flour and the bite of cabbage add a rustic touch to this dish.  

Use coarse wheat flour for best results. You can replace cabbage with boiled peas or potatoes for a variation of this Ukadpendi recipe.

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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  • 2 cups - wheat flour
  • 2 - tomatoes
  • 1.5 - onion
  • 1/2 tsp - ginger (shredded)
  • 1/2 tsp - garlic (shredded/chopped)
  • 1/2 cup - cabbage (chopped fine)
  • 25 g - powdered ground nuts
  • 1/2 cup - coriander
  • 5 tsp - refined oil
  • 3 tsp - ghee
  • 4 cups - water

How to Make Ukad pendi

  • Heat ghee in a deep-bottom vessel.
  • Fry wheat flour till it is red.
  • In another pan, add refined oil, chopped tomato, onion and cabbage. Shallow fry.
  • Add powdered ground nuts and shallow-fry.
  • When the all ingredients are fried, add water.
  • When the water boils, add the fried flour while stirring slowly till it thickens and cook till it's done.