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| Main ingredients | Fresh fenugreek leaves, Maize flour, Whole wheat flour, White sesame seeds, Red chilli powder, Turmeric powder, Coriander powder, Cumiln powder, Garam masala powder, Carom seeds, Buttermilk, Fruit salt |
| Cuisine | Indian |
| Course | Snacks and starters |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2½ cups chopped fresh fenugreek leaves (methi)
- ¾ cup maize flour (makkai atta)
- 2 tablespoons whole wheat flour (gehun ka atta)
- 2 teaspoons toasted white sesame seeds
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ¾ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- Salt to taste
- 1 teaspoon sugar
- 2 teaspoons ginger-green chilli paste
- ¼ teaspoon carom seeds (ajwain)
- 1¼ cups buttermilk
- 1 teaspoon fruit salt
- Tomato ketchup to serve
- Green chutney to serve
Method
- Take fenugreek leaves in a large bowl, add maize flour, whole wheat flour, toasted white sesame seeds, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, salt, sugar, ginger-green chilli paste and carom seeds and mix well. Add buttermilk and mix till well combined. Add fruit salt and mix well.
- Heat sufficient oil in a kadai.
- Take small portions of the mixture and shape each portion into a ball. Gently slide in a few of them into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the vadas on a serving plate and serve hot with tomato ketchup and green chutney.
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