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Kondule / Spicy Mix grain puris

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Kondule /Dahi Dhapate/ Maharashtrian Dhapate/paratha/ Mix grain flat bread also known as kondule in Marathi. These puris are a very healthy snack. Be it tea time , travel or evening snacks they are a perfect menu every time. Just like the kanda thalipeeth and the kothimbir vadi these puris are made with bhajani which is made by mixing various grains and flour. Also check our other Maharashtrian recipes on the blog links below

  1. Kanda Thalipeeth
  2. Kondule
  3. Puranpoli
  4. Katachi Amti
  5. Kothimbir vadi
  6. Vada Pav
  7. Pav Bhaji

This is authentic and a famous bread from the Maharashtrian cuisine. Growing up in Maharashtra we had a lot of kondule. My grandma and my mom makes the yummiest kondule. Traditionally it is fried and made with a combination of 5 or more grains and millet.

These little Puris are enjoyed with fresh yogurt, pickle, hot tea and fresh cream or curry of your choice. We usually had it with Loni / Makkhan (Fresh cream derived from the fat accumulated on top of the creamed milk). Also check recipes of veg puff /pattice and cream rolls to be served with tea time snacks.

What goes in kondule

These flat puris are made with a multi grain flour called as bhajani. We add a number of spices to make it flavourful. A considerable amount of oil (moyan) and non flavoured yogurt goes in this dough. This helps the puris to remain soft and crisp.

The multi grain flour used to make is popularly known as bhajani which is made from rice, wheat germ seeds, Jowar, bajra, ragi and lentils like chana Dal and corn (optional). They are lightly roasted and grounded to form a flour. I used the bhajani that my mom made. You can even buy it in any Indian grocery stores.

Storing the kondule

Kondule are fried puris and contain yogurt. Due to which if kept at room temperature they can stay fresh up to 3 days enclosed in an airtight box. If refrigerated they stay good for a week. They taste the best when consumed fresh and hot!

Substitute for mix grain flour/Bhajani

  • Mix the following flours to make bhajani
  • ½ cup rice flour
  • ½ cup chickpea flour
  • ½ cup jowar flour
  • ½ cup bajra flour / ½ cup cornmeal (optional) For Vegan and gluten free
  • ½ cup wheat flour
  • ½ cup of poha grind to a fine powder
  • (You can skip 1 or 2 ingredients and increase the quantity in proportion with what you have)

Let’s check the recipe in detail for the same.

Kondule / kondavle/ kondugule (spicy mixed grain puris)

Rasika Dhadiwal @veggie-bites
These flat puris are made with a multi grain flour called as bhajani. We add a number of spices to make it flavourful. These little Puris are enjoyed with fresh yogurt, pickle, hot tea and fresh cream or curry of your choice. We usually had it with Loni / Makkhan
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Breakfast, Festive, Main Course
Cuisine Indian, Maharashtrian
Servings 4 People


  • 2 cups bhajani flour/ mix grain flour
  • 3 tbsp fresh yogurt OR 1 ripe and mashed avocado
  • 2 tbsp oil
  • 1 tsp green chilli paste
  • 1 tsp turmeric powder
  • 1 tsp Asafoetida
  • 4 tbsp chopped coriander /methi (Fenugreek leaves) or even Kasuri methi in less quantity will taste good
  • 2 tbsp Peanut crush(optional)
  • 2 tbsp Sesame seeds (optional)
  • Salt as to taste
  • Water to knead the dough
  • Oil for frying


  • Take 2 cups of flour in a mixing bowl.
    Add yogurt / avocado , and all the spices, salt and coriander leaves and mix it.
  • Add water with turns to knead the dough. The dough should be soft than the regular if we are making these by pressing our fingers.
    We can knead a dough little harder like for our regular puris if you want to roll with a Rolling Pin.
  • On a rolling board line up a parchment sheet. Apply water to it.
  • Make small balls of the dough and place them on the parchment paper. Now start pressing it with fingers gently. It's sticky so you need to wet your palms and fingers everyone you make one.
    For rolling pin Make the hard dough balls and roll them between two parchment papers.
  • Then you can either carve a hole in the middle of the Puri or leave it.
  • Heat oil in a wok.
    Add about 3-4 Puris depending upon the wok size and fry them golden brown on medium slow and high flame.
    * Do not leave the flame high as it will get brown soon and remain uncooked inside.
  • It is ready to joy with your choice of dip.


  • It’s raining here today and I served it with the sides of a warm cup of tea.
  • It’s a perfect snack and nutritious too.
  • You can make it with coriander, Fenugreek(Methi)leaves or even kasuri methi but in less quantity.
  • With all types of grains and millet it’s high in protein and rich in fibers.
  • It’s even gluten free if made without wheat flour.
  • Vegans can skip yogurt and replace it with mashed avocado or add a non dairy yogurt..
  • It’s deep fried but you are allowed a few cheat days
  • Especially cold rainy days are incomplete without hot fried fritters.
Keyword dhapate, Kodavle, kodugule, kondule, spicy puris, thikhi puri


Kondulas are primarily made with mix grain/ Millet flour. These are rich in fibers, High in protein and contain a good amount of carbohydrate. For Gluten free option replace wheat flour with oatmeal and it becomes gluten free too.

Do check the other breakfast recipes on the blog

If you like and try this recipe do write reviews in the comment section below.

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7 thoughts on “Kondule / Spicy Mix grain puris

  1. Thanks for this amazing recipe.
    I tried it today with a little change of flour …. it came out awesome

  2. I don’t even understand how I ended up right here, but I assumed this publish used to be great. I do not recognise who you’re but definitely you are going to a well-known blogger for those who are not already 😉 Cheers!

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