Jolada Hittina Poori ~ A to Z Indian Pooris

Jolada Hittina Poori

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Jolada Hittina Poori is a delicious mixed flour poori from North Karnataka. The flour is majorly made of Jowar flour, with the addition of few other flours to make a healthy version.

This poori or vade can also be referred to as five flours vade as it is made with a mix of five different whole grains and lentils. Typically these are milled in large quantities and stored. When you require to make the pooris, a spicy mixture of spices and chili is added to the flour and deep fried. In the North Karnataka, they call this as Jolada Vade and I too went along with this as the person who shared this recipe did.

These deep fried Jowar Poori can be served with amla chutney and gasagase payasa on the side. I served it with Coconut chutney and kesari. The measurement of the poori yields 20 number of big sized vade/poori.

We are starting the week 2 of BM 112 and I am doing A to Z Indian Poori, for this week it is J, K and L. I have few other recipes with Jowar like the Jowar Rotti, Jonna Sangati, Jonna Pelalu Ladoo

Jolada Hittina Poori

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How to make Jolada Hittina Poori

How to make Jolada Hittina Poori 1 How to make Jolada Hittina Poori 2   Jolada Vade

Ingredients Used

Though this is a deep fried dish, the whole grains or flour used makes it an interesting one. You can go ahead and add the whole grains and get it milled. I used the flour instead.

Though the flour is measured in kilos, when measured in cups, you will have to use 4 cups of sorghum/Jowar, 2 cups of wheat, 1 cup of rice, 1 cup of split bengal gram/chickpeas and 1 cup of split black gram mixed together and floured in the mill.

Instead of using cups, I used the ingredients in the same ratio. With the measurement I have given below, I got about 10 pooris.

Rolling out these discs are quite tricky as the dough tends to stick to the board. Each time you roll out, make sure you dust it well.

Jowar Vadi

Jolada Hittina Poori ~ A to Z Indian Pooris

Course Breakfast
Cuisine Karnataka
Keyword AtoZ Puri Recipes
By Cook Method Deep Fried
Occasion Weekend Special
By Diet Vegetarian
Dish Type Deep Fried Dishes, Indian Flatbread, Millets, Poori Recipes
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 10 numbers
Author Srivalli


For the Flour

  • 4 tbsp Jowar Flour
  • 2 tbsp Wheat Flour
  • 1 tbsp Rice Flour
  • 1 tbsp Besan
  • 1 tbsp Urad Dal Flour
  • Cooking Oil for deep Frying
  • Salt to Taste

To grind into a paste :

  • 1/2 tsp Ajwain / Carom seeds
  • 1 tsp Cumin Seeds
  • 1/4 tsp Pepper Powder
  • 1/2 tsp Coriander Powder
  • 5 nos Green Chilli
  • 1/2 cup Coriander Leaves
  • Salt to taste


  • Take all the ingredients listed for the spice paste and grind to a smooth paste using little water.
  • Take all the flour listed in a bowl, add salt and mix well.
  • Now add the ground paste to the flour and combine everything well and knead into a soft but stiff dough using required water
  • Divide into small balls and dust with flour and roll out to a 5 inch disc. While rolling out, please make sure you dust the balls well and gently roll out.
  • Heat kadai with oil and when oil, gently slide these discs and deep fry on both sides.
  • Serve the jolada vade/poori with any chutney.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#112

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