Methichya vadya

    35 mins

    These are round deep fried slices of a mix of besan and various kind of flours, seasoned with fenugreek leaves. Serve with chunteys.


    Maharashtra, India
    3 people made this

    Serves: 3 

    • 1 tablespoon finely chopped methi or fenugreek leaves
    • 2 tablespoons wheat flour
    • 2 tablespoons bajara ( pearl millet)flour
    • 1 tablespoon jawar( sorghum)flour
    • 2 tablespoons besan
    • Salt as needed
    • 1/2 teaspoon haldi powder
    • 1 teaspoon cumin powder
    • 1 teaspoon red chili powder
    • Water as needed
    • vegetable oil for deep frying

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Mix methi leaves and all the flours and besan together in a bowl. Now add salt, haldi powder, cumin powder and red chili powder. Mix and kneed into dough using water as required.
    2. Divide the dough into 2 equal portions. Roll out each portion into a round flat tortilla or roti like shape. Then roll from one end to the other. Repeat with the other portion.
    3. Place the rolls on a steamer for 10 minutes.
    4. Now cut the rolls cross wise into round pieces.
    5. Heat a deep frying pan or kadhai with vegetable oil. Deep fry the round pieces.

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