Lal Math Vadi

Amaranth is cultivated and consumed as a leaf vegetable in many parts of the world. They are a powerhouse of nutrients. Here we have used it make mouth-watering crisp vadis which are so delicious that they are difficult for even the children to resist.

By Sanjeev Kapoor 08 Aug 2024 in Recipes Snack

New Update

Main ingredients	Red amaranth leaves (lal math), Ginger-garlic-green chilli paste, Roasted coriander seeds, White sesame seeds, Roasted peanut powder, Fresh coriander leaves, Tamarind pulp, Gram flour, Rice flour, Asafoetida, Fennel seeds, Red chilli powder, Cumin powder, Garam masala powder, Oil
Cuisine	Indian
Course	Snack
Prep time	20-25 minutes
Cook time	25-30 minutes
Serve	4
Taste	Savoury
Level of cooking	Moderate
Others	Vegetarian

Ingredients

3 cups chopped fresh red amaranth leaves (lal math), finely shredded
1 tablespoon ginger-garlic-green chilli paste
1 tablespoon roasted coriander seeds, coarsely crushed
1 tablespoon white sesame seeds
2 tablespoons roasted peanut powder
2 tablespoons chopped fresh coriander leaves
1 tablespoon tamarind pulp
½ cup gram flour (besan)
¼ cup rice flour
¼ teaspoon asafoetida (hing)
1 teaspoon fennel seeds (saunf)
1½ teaspoons coriander powder
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon garam masala powder
Salt to taste
2 tablespoons oil + for greasing + for deep frying
Green chutney to serve

Method

Take fresh amaranth leaves in a large bowl, add ginger-garlic-green chilli paste, crushed coriander seeds, white sesame seeds, peanut powder, coriander leaves, tamarind paste, gram flour, rice flour, asafoetida, fennel seeds, coriander powder, red chilli powder, turmeric powder, cumin powder, garam masala powder, salt, 2 tablespoons oil and ¼ cup water and knead into a stiff dough.
Heat sufficient water in a steamer.
Grease your palms with some oil and divide the dough into 2 portions and shape each portion into a log.
Grease a small thali with some oil.
Place the thali in the steamer and place the dough logs in it. Cover and steam for 15-20 minutes.
Switch the heat off, remove the thali and allow the logs to cool slightly. Cut them into thick slices. These are vadis.
Heat sufficient oil in a kadai. Gently slide in the slices and deep-fry till golden brown and crisp. Drain on absorbent paper.
Arrange the vadi on a serving plate and serve hot with green chutney.

#Roasted coriander seeds #Rice flour #Oil #Fennel seeds #Red chilli powder #Gram flour #Tamarind pulp #Asafoetida #Fresh coriander leaves #White sesame seeds #Garam masala powder #Cumin powder #Roasted peanut powder #Red amaranth leaves (lal math) #Ginger-garlic-green chilli paste