Methi Masala Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Fresh fenugreek / methi leaves / kasuri methi 1/4 cup

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Amchur powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Finely chopped coriander 1 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Methi Masala Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Fresh fenugreek / methi leaves / kasuri methi 1/4 cup

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Amchur powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Finely chopped coriander 1 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Coriander / Kothimbir Wadi with Poha

Time 45 min

Ingredients

Chickpeas flour/ Besan 1/2 cup
Poha 1/2 cup
Moong daal 1/4 cup

Fresh chopped coriander 3 cups
Cumin coriander powder 1/4 tsp

Turmeric Powder 1/4 tsp

Red chili powder 1/2 tsp

Ginger 1 inch
Garlic cloves 4-5 tsp
Coriander seeds 1tsp
Fennel seeds 1tsp
Grated jaggery 1 tsp
Green chilies 3-4
Water  1/2 cup

Salt to taste

Oil to add to batter 2 tsp
Oil to shallow fry vadi 1/4 cup

Cooker for steaming

Method

Soak moong daal and poha for about 1/2 hour. Now grind moong daal, poha, ginger, garlic, green chilies, turmeric powder, red chili powder, cumin coriander powder, jaggery, coriander seeds, fennel seeds, salt and 1 cup of coriander. Make smooth paste. Now add remaining chopped coriander, water 1/2 cup and oil. Mix well. If required then add 2-3 tsp water. The batter should be like idli. So that soft vadis can be prepared. 
Now grease the pressure cooker vessel with oil. Pour batter to this vessel, Keep in cooker, allow it to cook with steam for about 20-25 min. 
Keep it aside to cool. Cut it and shallow / deep fry the steamed vadi in a pan/kadai.  It tastes wonderful with rice, chapati as a side dish.

Tip
U can do the seasoning with mustard seeds, asafoetida and serve.

Green Chutney

Time 10 min

Ingredients

Coriander leaves 2 cups

Mint leaves 1 cup

Green chilies 2-3

Sugar 1/2 tbsp

Salt to taste

Method

Wash and clean the mint and coriander leaves. Then in a blender add mint, coriander leaves, green chillies, salt, sugar. Grind till smooth paste.

Tip

U can add lemon juice 2 tsp if you wish. I dont like lemon in green chatney so i avoid.

Pudachi Vadi

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1/4 cup

Besan / Chickpeas flour 3/4 cup

Oil 1tbsp

Red chili powder 1tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Salt to taste

For stuffing

Dry coconut powder 1 cup

Fresh coriander finely chopped 1 cup

Garlic paste (coarse ) 1/4 cup

Cloves powder (coarse) 1/2 tsp

Dhana jeera powder 1/4 tsp

Amchur powder 1/6 tsp

All purpose flour/ Maida watery paste 1/2  cup

Red chili powder 1/2 tsp

Salt to taste

Oil for deep frying

Method

For Cover / Dough

Mix all ingredients except water in a mixing bowl. Take  1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl onto the flour, spread evenly. Then add remaining ingredients. Allow it to cool. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 15 min.

For stuffing

Mix all ingredients except All purpose flour/ Maida  paste in mixing bowl. Keep it aside.

Actual method

Divide dough in 6-7 batches. Also divide stuffing into 6-7 portion. Take one ball size 2 inch. Roll over with rolling pin and make square kind of shape (length should be approx 10 inch width 4-5 inch). Apply All purpose flour/ Maida  paste all over the cover you rolled so that stuffing should not fall out while frying. Then take one portion of stuffing spread all over evenly, then fold one side, once again fold the folded side in such a way to make a single strip. Cut into small pieces approximately 2 inch, then deep fry in thick bottom pan, till it is perfectly done. Cover should be crispy and golden brown.

Tip

According to ur need add red chili powder in stuffing, taste before you add red chili powder.

Coriander / Kothimbir Wadi with Besan

Time 45 min

Ingredients

Chickpeas flour/ Besan 1 cup

Fresh chopped coriander 1 cup
Cumin coriander powder 1/4 tsp

Turmeric Powder 1/4 tsp

Red chili powder 1 tsp

Ginger garlic paste 3/4 tsp
Crushed dhana 1tsp
Fennel seeds 1tsp
Sesame 1 tsp
Grated jaggery 1 tsp
Green chilies 4-5
Water  1/2 cup

Salt to taste

Oil to add to batter 2 tsp
Oil to shallow fry wadi 1/4 cup

Cooker for steaming

Method

Mix all ingredients except oil and make a thick batter. Batter or dough consistency should be thick so that you can make roll. Put little oil on your palm and make 3-4 rolls of 2-3 cm diameter. Keep these rolls on greased flat vessel and steam for 20 - 30 minutes. Keep it aside to cool. Cut it and shallow / deep fry the steamed vadi in a pan/kadai.  It tastes wonderful with rice, chapati as a side dish.

Tip
You can first blend 1/4 of coriander, ginger, garlic, turmeric powder, jaggery, salt, green chilies, red chili powder fennel seeds, sesame in blender. Then add remaining coriander, besan and oil to make batter but of thick consistency so that u can make roll to steam.
If you want very soft vadais u can make batter like idli adding more water, then pour this batter on greased plate and steam. Cut into square shape, deep fry or shallow fry.