Ingredients
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1 cup fresh methi
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1 cup bajra flour
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1/4 cup wheat flour
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1/4 cup sour curd
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1 tbsp jaggery (gur)
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1 tbsp white sesame seeds(plus extra for topping)
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1 tsp ajwain (ova)
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1 tbsp ginger-garlic-green chili paste
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1/2 tsp turmeric powder
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2 tsp Kashmiri red chili powder
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2 tsp coriander powder
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a pinch baking soda
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some oil(for the dough + deep fry)
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to taste salt
About
These Methi Bajri na Vada are the perfect winter snack—crispy on the outside, soft on the inside, and packed with traditional flavors. Made with iron-rich bajra and fresh fenugreek leaves, they are a nutritious treat that pairs beautifully with a hot cup of masala chai or tangy chutney. Since they stay fresh for up to a week, they are also a great option for travel or as a quick snack for busy days.
Steps
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1
Done
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Prepare the Base: In a mixing bowl, combine the chopped methi with jaggery, ajwain, sesame seeds, turmeric, red chili powder, coriander powder, ginger-garlic-chili paste, sour curd, and salt. |
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2
Done
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Add Soda: If you prefer a lighter texture, add a pinch of baking soda now and mix it well into the spice and curd base.https://meghnasfoodmagic.in/wp-admin/post-new.php?post_type=osetin_recipe# |
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3
Done
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Make the Dough: Add the wheat flour, bajra flour, and 2 tbsp oil. Knead into a firm dough. Add a splash of water only if the dough feels too dry. |
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4
Done
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Shape the Vadas: Lightly grease your palms with oil. Take a small portion of the dough and flatten it between your palms to form a disc. |
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5
Done
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Add Topping: Sprinkle a few white sesame seeds on top of each vada for that classic look and extra crunch. |
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6
Done
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Fry to Perfection:Heat oil in a kadhai on medium-high flame. Deep-fry the vadas until they turn a beautiful golden brown and crispy. |
