Methi Vadi

Ingredients

Methi leaves/fenugreek leaves – 1 cup

Besan flour/gram flour – 1 ½ cup

Rice flour – 2 tbl.sp

Chilli powder – 1 tsp or as per taste

Coriander powder – 1  tsp

Poppy seed – 1 tsp

Sesame seed – 1 tsp

Turmeric powder – ¼ tsp

Baking soda – ¼ tsp

Lemon juice – 2 tsp

Make a paste of

Ginger – 1 inch

Green chilli – 2

Method

In a bowl, combine together all the ingredients given and make a batter of medium consistency by adding water to it.

Leave this to rest for 10 to 15 minutes.

Take a pan, grease it with oil and pour this batter. Spread it evenly and steam it for 10 to 15 minutes.

Remove and leave it to cool.

Cut into square pieces and then deep fry or shallow fry in oil.

Batata Vada

Ingredients

Potato – 500 gm

Onion - 1

Ginger garlic paste – 1 tsp

Green chillies – 4 or as per taste

Turmeric powder – ½ tsp

Few curry leaves

Mustard seed – ½ tsp

Urad dal – ½ tsp

Coriander leaves

For besan batter

Gram flour/besan flour – 1 ½ cup

Rice flour – 2 tbl.sp

Red chilli powder – 1 tsp

Soda bi carbonate – a pinch

Water as required

Salt as per taste

Method

Make a thick batter of besan flour, rice flour, red chilli powder, salt, soda bicarbonate and little water.

Finely chop onion and keep aside.

Boil potatoes and mash it.

Heat oil in a pan, add one table spoon of oil in a pan and add mustard seed, urad dal and curry leaves. When the seeds begin to splutter, add onion and fry till translucent. Then add ginger garlic paste and green chilli and sauté till the raw smell goes. Then add mashed potatoes, turmeric powder, coriander leaves and salt.

Remove from fire and leave it to cool down.

Heat oil in a frying pan.

Make lemon size balls, dip in besan flour batter and deep fry in hot oil till golden brown in color.

Remove on tissue paper and serve hot with chutney.