Methi Vadi

Share
6 Ratings
50 Reviews
Print
Recipe By Vahchef
25 m
2 servings
370 Cals

Bagara Baingan

Bagara baingan The hit curry of the party with Biryani, eggplant curry baingan ka Salan i...

Lamb Shank Curry

nice jelly lamb cut of shank cooked with out any addition of oil in curry...

Spring Onion Chicken

Spring onion chicken is a delicious combination of having chicken in a healthy way. ...

Kadhai Chicken

Chicken karahi, also known as gosht karahi and kadai chicken is a Pakistani dish noted fo...

Street Style Bhuna Chicken

The dish bhuna chicken is an extension of that process where meat is added to the spices ...

Chow Chow Channa Dal Poriyal Version 1

How to make CHOW CHOW CHANNA DAL PORIYAL VERSION 1?How to cook CHOW CHOW CHANNA DAL POR...

Methi Vadi Recipe, Besan Channa No Lot sukhi sabji, How To Make Methi Vadi Recipe

Name: Methi Vadi
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 2

Try this easy Methi Vadi recipe and make delicious Methi Vadi at home using this simple recipe from Awesome Cuisine.

About Recipe

Senaga Pindi Chenaga Pindi vepudu, Kadalamaavu varuval, Baeshun Bhaja

How to make Methi Vadi

(6 ratings)

50 reviews so far

Prep time
5 mins

Cook time
20 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Besan Gram Flour

Servings : 2 persons
Published date : February 21, 2019

Ingredients used in Methi Vadi
• Sesame seeds - 1 tablespoons.
• Garam masala - 1 teaspoons.
• Turmeric - 1/2 teaspoons.
• Chili powder - 1 teaspoons.
• Onion (chopped fine) - 1/2 numbers.
• Ginger garlic paste - 1 tablespoons.
• Green chilies (chopped) - (4-5) numbers.
• Chickpea flour (besan) - 1 cup.
• Methi leaves (chopped) - (1-2) bunch.
• Salt - to taste.
• Baking soda - pinch.
• Oil - as required.
• Water (only if needed) - 1-2 teaspoons.
Method:
In a bowl, mix all the ingredients, except for the oil, and make into a little softer dough than chapati dough. Use water only if you need to, as the methi, salt and onion will release moisture enough to make the dough. Then make into one inch balls and flatten them to look like patties and set aside. Now heat oil in a non-stick skillet and lay out the vadis, and fry about 5-7 minutes on each side till they turn golden brown and crisp. The baking soda and onion in the mixture will allow it to stay soft inside, while the outside will be nice and crisp. Enjoy this dish with chutney, ketchup or plain all by itself. Enjoy.

RAJAN ADVANI Posted on Wed Dec 05 2012

You had vanished again -- welcome back!

Reply 0 - Replies

Swati Jadhav Posted on Wed Dec 05 2012

Post the recipe of vadi soon...

TheLoganFiles Posted on Wed Dec 05 2012

YES! VAHCHEF IS FINALLY BACK! I LOVE YOU SO MUCH!!!!

Javith S Posted on Wed Dec 05 2012

Wecome back...missed you

manjusharron Posted on Wed Dec 05 2012

aayo sambha...beech beech mein gayab hone ki adat(habbit) gayi nahi..bad habit

RubberBabyBuggyBumpers Ottawa Posted on Wed Dec 05 2012

could I add some blue food colouring to it? I want to make some blue meth vadi

adrenophone Posted on Wed Dec 05 2012

That is some delicious meth.

StepanPepanTheSecond Posted on Wed Dec 05 2012

Oh my god, the amount of spices you Indians add to the dishes is so enormous, that the flavours of other ingredients must be completelly burried under the overpowering flavour of all that tons of spices.

spoonballs Posted on Wed Dec 05 2012

So you obviously have no idea what you are talking about then?

snifferdogx Posted on Wed Dec 05 2012

What an idiotic and ignorant thing to say.

faratina100 Posted on Wed Dec 05 2012

You are an idiot, get lost. You don't know what you are talking about. Learn something!

Indian cooking is all about the layering of spices and flavors. It takes simple ingredients and produces incredible depth out of nothing. If you don't have any idea about cooking outside of your particular cultural zone, then please don't eve