Mukand wadi
Prep time
Cook time
Total time
Mukund wadi or seitan , made from wheat gluten is spiced up, poached and fried to make mukundwadi curry.
For Dough
  • 3 cups of flour
  • Water to knead the dough
To spice up the dough
  • 5-6 slightly crushed black peppercorns
  • A generous pinch of Asafoetida
  • Some red chilli powder (optional)
  • ¼ tsp Cumin seeds
  • Salt to taste
  • A pinch of baking soda (Optional)
For the stock
  • Crushed Ginger 1"
  • Few black pepper corns
  • 1-2 green chillies
  • 1-2 clove/s
  • ½ inch stick of Cinnamon
  • Few chunks of carrots, some french beans, cut, spinach leaves (4-6)
  • Salt (optional)
  • Water
  1. Mix salt and flour and knead a stiff dough using water. Let the dough rest for an hour or so.
  2. You can wash the dough in different ways;
  3. Place the dough carefully, in a small tub of water and leave it undisturbed for sometime (5-15 minutes). The water will become white and cloudy. Drain it, fill the tub with fresh water, keep flipping and gently kneading the dough inside the water, and drain it again. Repeat the process till water no more turns white while washing the dough
  4. You can wash the dough without first soaking it in water. Just fill a small tub, place the dough, keep flipping and kneading it it gently till the water turns white. Drain and repeat till water stays clear.
  5. I found this process simpler. Place the dough in an atta chalni (sieve, as in picture), and place it under s gentle flow of water. Keep squeezing it gently, washing the dough till water flowing out of the chalni runs clear.
  6. Please note that with every wash, there is a significant loss of dough. During the process you might feel that you will be left with no dough by the end of the process, but that's not going to happen. So relax! Supposedly if you start with 1 cup of kneaded dough, you might end up with less than ¼ th cup of mukundwadi.
  7. Squeeze the gluten well and mix the spices (listed under 'to spice up the dough'). Make a ball or slab of it. You can boil it as a whole chunk or cut it in small chunks/ slices
  8. Take a pan or steamer and add enough water to poach the gluten. Add all the ingredients listed under 'for the stock'. Let the stock boil for few minutes and then drop the spiced up gluten pieces in to boiling liquid. When the wadis start to float, lower the flame and let these cook for a while.
  9. Drain and let the wadis cool off completely.
  10. Heat some oil in a pan/ kadai and deep fry the mukundwadis till golden brown.
  11. Use in Pulav or curries. The recipe for Mukundwadi curry is coming up next on the blog :-)
Recipe by Sindhi Rasoi |Sindhi Recipes at