It is made from bajra flour, whole wheat flour fenugreek leaves and few spices. These Crispy vada recipe is a perfect monsoon recipe and can be served as an evening snack with green chutney and masala chai.
Cuisine gujarathi, Indian, north indian, south indian
Keyword bajra flour, crispy vada, methi vada, pearl millet
Prep Time 15minutes
Cook Time 10minutes
1CupBajra Flour/ Pearl Millet Flour
1/2CupWhole Wheat Flour
1/2tspCumin powder/ Jeera powder
Add garlic cloves, ginger and green chilies into chopper. Blend into fine.
Add methi leaves and again blend into fine.
In a mixing bowl, add bajra flour ,turmeric, wheat flour, salt, jeera powder and methi mixture.
Mix well with hands and add a little water at a time to bring it together, and knead it into a stiff dough. At this stage, be careful not to add too much water at one go, or the dough will have excess moisture.
Apply 1tsp oil and mix well.Set the dough aside in the same mixing bowl and cover it. Let it rest for 15-20 minutes.
Preheat oil in a kadhai over a medium heat. While the oil is getting warmed up, divide the prepared dough into small marble sized portions.
Take each ball and roll it between your palms to make a smooth ball. Then flatten each ball out with your fingers, into a small disc. Ensure that the edges along the circumference are not cracked.
When the oil is hot enough, add the vadas one by one into the hot oil. Fry them in small batches, taking care not to overcrowd the kathai.
Deep fry till golden and crisp on both the sides. Then, using a slotted spoon, drain the excess oil and transfer them to a plate lined with an kitchen paper to absorb the excess oil.
Serve the Bajri Methi Na Vada along with Pudina Chutney and a steaming cup of Masala Chai