Crisp Methi Vadi Recipe
Use fresh fenugreek leaves with chickpea flour, seasoning, and herbs, then steam and shallow-fry to make a special winter snack.
Calories:
Equipment
- 1 Bowls to mix the ingredients
- 2 Plates for steaming
- 1 Steamer I generally use the same bowl in which I have mixed my dough
- 1 Knife to cut the cooked vadi into pieces
- 1 Non-stick tava/skillet to shallow fry
- 1 Kitchen turner
Ingredients
- 1 bundle fenugreek leaves or methi leaves, rinsed, drained and chopped about 2 cups
- 1 cup besan
- ¼ cup jowar flour
- 2 tablespoon garlic paste
- 1 tablespoon Green chilli paste
- 1 teaspoon cumin seed powder
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon red chilli powder
- ½ teaspoon Coriander seed powder
- ½ Lemon
- ½ teaspoon Oil
- ¼ cup Oil
- Water for steaming
Instructions
- In a wide bowl, mix and crush the well-drained, chopped methi leaves with the dry spices, salt, sugar, garlic paste, green chilli paste, and lemon juice. Until they wilt and release some water. (1 bundle fenugreek leaves,1 teaspoon cumin seed powder,1 teaspoon red chilli powder, ½ teaspoon Coriander seed powder, 1 teaspoon Salt,1 teaspoon Sugar,2 tablespoon garlic paste,1 tablespoon Green chilli paste, ½ Lemon )
- Add the flours and mix until a firm dough forms, not too dry, not too wet. Then divide into 2 balls.
- Grease 2 plates with oil and, using your fingers, flatten the ball on each plate. If the dough sticks to your fingers, apply a little oil to them. (½ teaspoon Oil)
- Heat the water in the steamer until it boils. (Water)
- Steam the plates for 10-12 minutes, or until a knife inserted into the centre of the plate comes out clean.
- Cool and cut into squares or diamond shapes. Serve the Vadi with chutney.
- But to can jack up the taste by shallow-frying the methi vadi in oil until golden brown on both sides. (¼ cup Oil)
Serving
- I served the Methi Vadi with a mix of tamarind and date chutney.
- But frankly, I had gobbled quite a few before frying and as I got them off the skillet.