Introduction

Hi! I’m Ajay Chopra, and today we’re making a perfect winter snack—Methi ke Vade. These vadas are crispy, tasty, and full of flavor. We use soaked poha, fresh methi leaves, and chopped onions, mixed with spices like fennel, coriander, and cumin. Sesame seeds and a bit of hing add extra crunch and aroma, while ginger, garlic, and chili give it a nice spicy kick.

The batter is made with just enough gram flour to hold everything together, and the vadas are fried until golden and crispy. They taste even better with a simple peanut and red chili chutney. This snack is so delicious, it’s perfect for enjoying with your family or even sharing with your neighbors. Try it this winter—you’ll love it!

Portion Servings

Serves: 4-5 pax

Preparation Time: 5 minutes

Cooking Time: 50 minutes

Ingredients of Methi Wada

• Fresh Methi (Fenugreek) Leaves – 1 bundle
• Poha (Flattened Rice) – ½ cup
• Onions (Chopped) – 2 pcs
• Salt – 1 tsp
• Sugar – 1 tsp
• Fennel Seeds – 1 tsp
• Coriander Seeds – 1 tbsp
• Cumin Seeds – 1 tsp
• Sesame Seeds – 1 tbsp
• Fresh Coriander (Chopped) – 1 tbsp
• Hing (Asafoetida) – ½ tsp
• Chaat Masala – ½ tbsp
• Ginger-Garlic-Green Chili Paste – 1 tbsp
• Besan (Chickpea Flour) – 1 cup
• Water – As required
• Oil – 1 tbsp + For Frying

Ingredients for Peanut Chutney

• Oil – ½ tbsp
• Peanuts – ¼ cup
• Garlic – 8-10 cloves
• Cumin Seeds – ½ tsp
• Green Chilies – 2-3 pcs
• Dry Red Chilies (Soaked) – 3-4 pcs
• Salt – ½ tsp
• Water – As required

Instructions of Methi Wada

Follow these steps to prepare Methi Wada along with Peanut Chutney:

Step 1: Prepare the Methi Leaves

Wash the methi leaves thoroughly to remove dirt and impurities. Chop them finely and set them aside. The fresh methi adds a slightly bitter yet unique flavor to the vada.

Step 2: Soak the Poha

Rinse the poha under running water for a few seconds. Drain the excess water and let it soften. Poha helps bind the vada mixture while adding a light texture.

Step 3: Roast and Grind Spices

In a dry pan, roast fennel seeds, coriander seeds, and cumin seeds until aromatic. Grind them into a coarse powder to add depth of flavor to the vada mixture.

Step 4: Mix the Ingredients

In a large bowl, combine the chopped methi, soaked poha, and chopped onions.

• Add the roasted spice powder, salt, sugar, hing, chaat masala, and ginger-garlic-green chili paste.
• Mix well to distribute the flavors evenly.
• Gradually add besan and mix until a firm dough forms. Add water if needed, but ensure the dough is not sticky.
• Finally, mix in sesame seeds and chopped coriander leaves.

Step 5: Shape and Fry the Vadas

Heat oil in a deep pan over medium heat.

• Shape small portions of the dough into round balls or discs.
• Carefully drop the vadas into the hot oil. Fry in batches to avoid overcrowding.
• Turn them occasionally and fry until golden brown and crispy.
• Drain excess oil on paper towels.

Step 6: Prepare the Peanut Chutney

Heat a pan with a little oil and roast peanuts until golden. Let them cool.

• Sauté garlic, green chilies, soaked red chilies, and cumin seeds in the same pan until fragrant.
• Blend roasted peanuts with the sautéed spices into a smooth chutney.
• Add water for desired consistency and salt to taste.

Serving

Serve the crispy Methi Wada hot with spicy peanut chutney on the side. Enjoy this delicious snack with friends and family!

About the Recipe

Methi Wada is a delightful winter snack made with a mix of poha, fresh fenugreek leaves, and aromatic spices. The secret to its amazing flavor lies in the blend of fennel, coriander, and cumin seeds, lightly crushed to release their aromas.

The addition of sesame seeds and a little sugar adds a unique crunch and sweetness to the Wada. The batter is kept soft with just the right amount of gram flour, ensuring the fritters come out light and crispy. This recipe is perfect for sharing with neighbors or enjoying with your family.

The best part about Methi Wada is how versatile it is. Pair it with a spicy garlic-peanut chutney, and you’ve got yourself a snack that’s hard to resist. It’s the kind of recipe that brings people together, whether it’s for tea time or a cozy evening at home.

Cooking Tips

• Always wash the poha thoroughly to make it soft. This helps it blend well with the other ingredients.
• Crush fennel, coriander, and cumin seeds coarsely for a better aroma and texture in the Wada.
• Add sesame seeds to the batter for extra crunch when fried.
• Use just enough gram flour to bind the ingredients. Adding too much can make the Wada dense.
• Wet your hands with water before shaping the Wada to prevent sticking.
• Fry the Wada on medium heat to ensure they cook evenly and turn golden brown.

Pairing Guide

Methi Wada pairs wonderfully with a tangy garlic and peanut chutney. The chutney's spiciness complements the mild sweetness and crunch of the Wada.

You can also enjoy these with a steaming cup of masala chai or a refreshing mint cooler. For a full meal, serve them with curd or a light vegetable curry on the side.

Frequently Asked Questions

1. What is Methi Wada?

Methi Wada is a crispy Indian fritter made with fenugreek leaves, poha, and spices. It’s a popular winter snack that is deep-fried to perfection.

2. Can I use dried fenugreek leaves?

Fresh fenugreek leaves give the best flavor, but dried leaves (kasuri methi) can be used if fresh ones are not available. Just use a smaller quantity.

3. How do I make the batter soft?

Ensure the poha is soaked properly, and add just enough water to bring the ingredients together without making the batter too runny.

4. Can I bake Methi Wada instead of frying?

While traditional Methi Wada is fried, you can bake them at 180°C for 20-25 minutes, flipping halfway. They won’t be as crispy but will still taste great.

5. What other spices can I add?

Feel free to add garam masala or crushed black pepper for an extra kick of flavor.

6. Can I store leftover batter?

Yes, you can store the batter in the fridge for up to 24 hours. Make sure to bring it to room temperature before frying.

7. What type of oil is best for frying?

Use a neutral oil like sunflower or canola oil for frying. This ensures the flavor of the Wada stands out.

8. Is Methi Wada gluten-free?

Yes, Methi Wada is gluten-free as it uses gram flour instead of wheat flour.

9. Can I make this recipe spicier?

Yes, you can increase the amount of green chilies or add red chili powder to the batter.

10. What is the best way to serve Methi Wada?

Serve Methi Wada hot with a side of spicy garlic-peanut chutney or tamarind sauce. They are best enjoyed fresh.