Methi Vadi.

Methi Vadi.

Preparation Time 20 minutes

Cooking Time 10 Minutes

Total Time 30 minutes

Serve 5

Type of Recipe: Starter

Name of Author: Asmi Kadam


  • 1 Bowl Chopped Methi leaves
  • ½ cup chopped coriander
  • 1 ½ cup Gram Flour ( Besan)
  • 1 tablespoon Rice Flour
  • 1 tablespoon red Chili powder
  • 1 teaspoon turmeric
  • 1 tablespoon ginger garlic and green Chili paste
  • 1 tablespoon Cumin Coriander powder
  • 1 chopped Onion
  • 1 tablespoon crushed Cumin Coriander seeds
  • 1 teaspoon Sesame seeds
  • ½ teaspoon Carom Seeds ( Ajwain)
  • Salt
  • 1 Glass Water
  • 1 tablespoon oil


Heat a Kadai or a pan on a medium flame. Pour 2 tablespoon of oil. Once oil heated add sesame seeds, carom seeds and crushed Cumin Coriander seeds. Then, add ginger garlic and green chili paste.

Sauté well.

Now add chopped onions. Cook the onions till change the colour.  Add red chilli powder, turmeric, cumin coriander powder. Now add chopped methi leaves, coriander leaves and salt. Mix well. Keep the gas on a low flame. Allow to cook for 5 minutes.

Add besan and rice flour into this mixture. Stir the flours till remove the raw smell. Add 1 glass of water. Mix it.

Allow to cook on a slow flame for 2 to 3 minutes. Now switch off the flame.

Now take one still plate. Apply some oil on a plate. Now immediately pour the besan mixture into the plate. Apply some oil to hand and spread the mixture with the hand. Don’t spread so thick or thin. Now allow to cool down those mixture in a room temperature.

After 15 minutes. Cut the square shape of vadi with the help of knife. Now remove all those vadi with small spatula.

Transfer those vadi in plate and keep aside. Now pour ½ cup oil in a kadai and heat on a medium flame.

You may dip fry the vadi or you can also shallow fry the vadi.

Once oil heated on a medium flame, drop vadi one by one. Fry the vadis from the both the sides till golden colour come.

Fry all the vadis like this.

Serve hot with mint chutney and tomato sauce.


Thank you.

Have a wonderful day.

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