Mukand wadi

Seitan made from wheat gluten is spiced up, poached and fried to make curry.


  • 3 cups flour
  • 1 pinch hing
  • red chilli powder
  • 1/4 teaspoon Cumin seeds
  • Salt to taste
  • 1 pinch baking soda
  • 1/2 teaspoon Ginger, crushed
  • black pepper corns
  • 2 green chillies
  • 2 cloves
  • Cinnamon, half inch stick
  • carrots, french beans, spinach leaves (4-6)


  1. Mix flour and salt. Knead with water into stiff dough.
  2. Place dough in water undisturbed for 10 minutes. Drain. Knead dough and continue the process 3-4 times. Only one fourth of dough would be remaining.
  3. Knead this gluten or mukundwadi along with spices. Make small balls of this gluten.
  4. Make vegetable stock by heating water with ginger, peppercorn, cloves, chillies, cinnamon and vegetables. Once it boils, add mukundwadi pieces. Boil them till they float.
  5. Drain wadis and let them cool.
  6. Deep fry in oil till golden brown. Serve mukundwai with rice or curries.

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