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Lal Math Vadi

Amaranth is cultivated and consumed as a leaf vegetable in many parts of the world. They are a powerhouse of nutrients. Here we have used it make mouth-watering crisp vadis which are so delicious that they are difficult for even the children to resist.

By Sanjeev Kapoor in Recipes Snack
New Update
Lal Math Vadi - YT

Lal Math Vadi

Main ingredients Red amaranth leaves (lal math), Ginger-garlic-green chilli paste, Roasted coriander seeds, White sesame seeds, Roasted peanut powder, Fresh coriander leaves, Tamarind pulp, Gram flour, Rice flour, Asafoetida, Fennel seeds, Red chilli powder, Cumin powder, Garam masala powder, Oil
Cuisine Indian
Course Snack
Prep time 20-25 minutes
Cook time 25-30 minutes
Serve 4
Taste Savoury
Level of cooking Moderate
Others Vegetarian

Ingredients

  • 3 cups chopped fresh red amaranth leaves (lal math), finely shredded
  • 1 tablespoon ginger-garlic-green chilli paste
  • 1 tablespoon roasted coriander seeds, coarsely crushed
  • 1 tablespoon white sesame seeds
  • 2 tablespoons roasted peanut powder
  • 2 tablespoons chopped fresh coriander leaves
  • 1 tablespoon tamarind pulp
  • ½ cup gram flour (besan)
  • ¼ cup rice flour
  • ¼ teaspoon asafoetida (hing)
  • 1 teaspoon fennel seeds (saunf)
  • 1½ teaspoons coriander powder
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • ½ teaspoon garam masala powder
  • Salt to taste
  • 2 tablespoons 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 tablespoons oil and ¼ cup water and knead into a stiff dough.
  2. Heat sufficient water in a steamer.
  3. Grease your palms with some oil and divide the dough into 2 portions and shape each portion into a log.
  4. Grease a small thali with some oil.
  5. Place the thali in the steamer and place the dough logs in it. Cover and steam for 15-20 minutes.
  6. Switch the heat off, remove the thali and allow the logs to cool slightly. Cut them into thick slices. These are vadis.
  7. Heat sufficient oil in a kadai. Gently slide in the slices and deep-fry till golden brown and crisp. Drain on absorbent paper.
  8. Arrange the vadi on a serving plate and serve hot with green chutney. 

 

#Asafoetida #Cumin powder #Fresh coriander leaves #Garam masala powder #Ginger-garlic-green chilli paste #Oil #Red chilli powder #Rice flour #Roasted coriander seeds #Tamarind pulp #White sesame seeds #Gram flour #Fennel seeds #Red amaranth leaves (lal math) #Roasted peanut powder
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