Methi Vadi

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

Ghee Mutton Roast

Mutton Ghee Roast, the Mangalorean delicacy cooked with lamb meat spiced with masala grou...

Cucumber Shahi Korma

Delicious Cucumber Shahi Korma is a rich and famous Indian recipe served often with rice ...

Banana Salan

How to make Banana salan?How to cook Banana salan?Learn the recipe Banana salan by vahch...

Lobia Fry 1

This super quick stir fry tastes yummy, can be served as snack or an accomplishment with ...

Chole Kasoori Methi

Another variation to the ever popular chole is to try it out with kasoori methi to finish...

Benda Batata Masala

Benda Batata Masala - ladies finger cooked with aloo is a good combination, goes well wit...

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