Mouth-watering crispy vadis made with the goodness of nutrient rich Lal Math/ Amaranth leaves is a temptation difficult even for children to resist.
LAL MATH VADI
Ingredients
3 cups chopped fresh amaranth leaves (lal math) finely shredded
1 tbsp ginger-garlic-green chilli paste
1 tbsp roasted coriander seeds coarsely crushed
1 tbsp white sesame seeds
2 tbsps roasted peanut powder
2 tbsps chopped fresh coriander leaves
1 tbsp tamarind paste
½ cup gram flour (besan)
¼ cup rice flour
¼ tsp asafoetida (hing)
1 tsp fennel seeds (saunf)
1½ tsps coriander powder
1 tsp red chilli powder
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp garam masala powder
Salt to taste
2 tbsps oil + for greasing + for deep frying
Green chutney to serve
Method
1. Take fresh amaranth leaves in a large bowl. Add ginger-garlic-green chilli paste crushed coriander seeds white sesame seeds peanut powder coriander leaves tamarind paste gram flour rice flour asafoetida fennel seeds coriander powder red chilli powder turmeric powder cumin powder garam masala powder salt 2 tbsps oil and ¼ cup water and knead into a stiff dough.
2. Grease your palms with some oil and divide the dough into 2 portions and shape each portion into a log.
3. Grease a small thali with some oil.
4. Heat sufficient water in a steamer. Place the thali in it and place the dough logs on them. Cover and steam for 15-20 minutes.
5. Switch the heat off remove the thali and allow the logs to cool slightly. Cut them into thick slices. These are vadis.
6. Heat sufficient oil in a kadai. Gently slide in the slices and deep fry till golden brown and crisp. Drain on an absorbent paper.
7. Arrange the vadi on a serving plate and serve hot with green chutney.
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