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.

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