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methi mathari, aata mathari, namak pare, Methi Vada Recipe | Crispy Mixed Dal Fenugreek Leaves Vada with detailed photo and video recipe. An extremely simple and easy mixed lentil deep-fried fritter with generous toppings of methi leaves. In other words, it is basically an extension of the popular dal vada with the goodness of fenugreek leaves and flavor. It is a perfect tea-time evening snack recipe that can also be served with any meal like lunch or dinner as a munching side dish snack. Methi Vada Recipe | Crispy Mixed Dal Fenugreek Leaves Vada with step-by-step photo and video recipe. Lentil-based vada recipes are a common snack in Indian cuisine. It can be made with just one lentil or prepared with a combination of lentils to make a crisp snack. However, this can also be extended with the addition of herbs and vegetables. One such exciting and tasty vada is methi vada with mixed lentils and finely chopped fenugreek leaves. Methi Na Muthiya – Methi Muthiya Recipe in Gujarati | मेथी मुठिया बनाने की आसान विधि
Hello friends, today we are making very crispy Methi Vadas. This is a very good combination with tea for evening snacks and you can also store it for 10 to 15 days after making it. For this, we will take half cup of gram flour and
Half cup of wheat flour. If you have corn flour then you can take that also, it makes it very crispy. We will add two tablespoons of sesame seeds in it . In the spices, we will take one teaspoon of turmeric. One teaspoon red chilli powder, one
Teaspoon mango powder, a little eating soda, one teaspoon garam masala salt. After this, we will add fresh finally chopped fenugreek. I cleaned the fenugreek well, washed it in two to three waters and soaked it for some time. Along with this, we have to add fresh coriander, we have chopped it finely,
Add some cumin coriander powder and take 2 tbsp of oil. Now we have to prepare the dough, for this I have used butter milk, if you want, water. We do not want to make the dough very soft, hence we have to add water little by little only if required.
I have used half a glass of butter milk here, so if you are making the dough with water then You also have to use water accordingly because we do not want to make it completely soft like roti, we have to keep it a little hard,
At the end we will apply some oil and keep it on rest for 10 minutes till then we will heat the oil. Let’s take the oil and let it heat, till then what will we do? We will grease our hands with some oil and
From the dough we have made, we will make small amounts of fenugreek vadas. In this way we have to give them a round shape. If you want , you can give it any shape as per your choice, because we are making fenugreek vadas,
Hence I have given it a circle shape, I have kept it in round shape and one thing, when you make vadas, its shape is a little small. To make because when you fry it, it will swell a little because we have added eating soda in it, hence
We have made so many vadas from so much flour, so now let’s go to fry them, one by one. We will put the vadas inside the oil and when we fry them, we have to keep the gas flame low to medium, because the oil gets hot very quickly,
So when you put them, they will get fried immediately from the outside but will remain raw from inside. As you go, you can see that the vadas have also started swelling a little and have become a little bigger in size, so now we will take it out and we have to
Fry the second batch in this manner. In this way, I have fried all the vadas in about three batches. We have fried it and while taking it out, we have kept a tissue paper so that the excess oil can also come out. Very crispy and crispy Methi Vadas are ready.
You can enjoy it with tea in the evening snack. If you want to take it for a picnic, you can also store it in an air tight container. If you liked today’s video and found it useful, please like, share and comment and don’t forget to subscribe to the channel. Thanks for. watching