Methi Makai Vada

Ingredients

• 2½ cups chopped fresh fenugreek leaves (methi)
• ¾ cup maize flour (makkai atta)
• 2 tablespoons whole wheat flour (gehun ka atta)
• 2 teaspoons toasted white sesame seeds
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder 
• 1 teaspoon coriander powder
• ¾ teaspoon cumin powder
• ¼ teaspoon garam masala powder
• Salt to taste
• 1 teaspoon sugar
• 2 teaspoons ginger-green chilli paste
• ¼ teaspoon carom seeds (ajwain)
• 1¼ cups buttermilk
• 1 teaspoon fruit salt
• Tomato ketchup to serve
• Green chutney to serve

Method

1. Take fenugreek leaves in a large bowl, add maize flour, whole wheat flour, toasted white sesame seeds, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, salt, sugar, ginger-green chilli paste and carom seeds and mix well. Add buttermilk and mix till well combined. Add fruit salt and mix well. 
2. Heat sufficient oil in a kadai.
3. Take small portions of the mixture and shape each portion into a ball. Gently slide in a few of them into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 
4. Arrange the vadas on a serving plate and serve hot with tomato ketchup and green chutney.