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A staple of Georgian cuisine, Mchadi are simple, rustic cornbread patties fried to crispy perfection. Made with just three core ingredients, they are the perfect vessel for salty sulguni cheese or a hearty bowl of lobio (bean stew).
Prepare the Dough
Shape the Patties
Fry the Mchadi
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A staple of Georgian cuisine, Mchadi are simple, rustic cornbread patties fried to crispy perfection. Made with just three core ingredients, they are the perfect vessel for salty sulguni cheese or a hearty bowl of lobio (bean stew).
This georgian recipe takes 30 minutes to prepare and yields 4 servings. At 419.25 calories per serving with 9.36g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or snack or side.
Drain and Serve
For a delicious variation, flatten a dough ball in your palm, place a small piece of Sulguni or a mix of mozzarella and feta cheese in the center, and enclose the dough around it before frying.
Add 1-2 tablespoons of finely chopped fresh herbs like dill, parsley, or mint to the dough for an aromatic twist.
For a lower-fat version, brush the patties with a little oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and cooked.
Made entirely from cornmeal, Mchadi is a great bread alternative for individuals with celiac disease or gluten sensitivity.
Cornmeal is rich in complex carbohydrates, which provide a steady release of energy, making Mchadi a satisfying and fueling side dish.
Cornmeal contains dietary fiber, which is important for digestive health, helping to promote regularity and support a healthy gut microbiome.
One serving of Mchadi (approximately 2 patties) contains around 280-320 calories, primarily from the cornmeal and the oil used for frying.
Mchadi can be part of a balanced diet. It's naturally gluten-free and provides energy from complex carbohydrates. However, it is fried, so it should be consumed in moderation. For a healthier option, you can try baking it.
If the dough cracks, it's too dry. The cornmeal needs more hydration. Add warm water, one tablespoon at a time, and knead until the dough becomes smooth and pliable, like soft clay.
Traditionally, fine or medium-grind white cornmeal is used in Georgia. However, yellow cornmeal will also work well and yield a delicious result.
Mchadi is a plain cornbread patty. Chvishtari is a type of Mchadi that is stuffed with cheese, typically Sulguni, before being fried.
Mchadi is best eaten fresh and hot for the best crispy texture. While you can store leftovers in an airtight container for a day, they will lose their crispiness. Reheat them in a dry pan or an oven to revive some of the texture.
