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Sify Home > Food > Vegrecipes > Ingredient > Potato > Methi corn vatata vada
Methi corn vatata vada
By : Sweta Chakraborty
Category : Cutlets, patties, rolls and tikkis, Fenugreek, Potato
Servings : 4-6
Time Taken : 15-30 mins
Rating :
  1. Boil potatoes and keep aside.
  2. Wash the methi leaves well under running water and then wash with hot water to remove the minute stains of dirt present in it.
  3. Boil the methi leaves till they become a soft dough.
  4. Mash the potatoes, mix with methi, boiled corns.
  5. Fry cumin powder, chili powder, salt, ginger garlic paste and mixed pickle in 1/2 teaspoon oil.
  6. Mix the fried spices with the dough.
  7. You will observe that a nice mind boggling smell comes out of the methi mixed dough.
  8. Prepare smaller doughs - Use your hands to make flattened circular structure.
  9. You may use little corn flour in order to avoid sticking the balls while preparing.
  10. Heat oil and shallow fry the rounded structures.
  11. Remove from the kadhai; serve it in a palate along with green chutni/sauces of your choice.

Recipe and image: swetawriter

Fenugreek (Methi saag) - 3 bundles regular size available in the market
Potatoes - 5 medium sized ones boiled and mashed
Boiled corn - 30 gms.
Cumin powder - 1 teaspoon
Chili powder - 1 teaspoon
Ginger garlic paste - 1/2 teaspoon
Mixed pickle - 1 teaspoon
Corn flour - little to be used while binding the vadas
Salt according to taste
Oil for frying
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