1 cup juwar flour
1/2 cup moong flour
1/2 cup fresh fenugreek leaves, washed and cut small (or you can use dry store bought)
salt to taste
1 teaspoon red Kashmiri chili powder
1/2 teaspoon turmeric
1 teaspoon crushed cumin seeds
1/3 teaspoon ajwain seed
1/4 cup coriander leaves, washed and cut very small
1/2 cup non-dairy yogurt
2 1/2 tablespoons corn oil or canola oil
- Mix both flours, fenugreek leaves, salt, red chili powder, turmeric, crushed cumin, ajwain seeds, coriander leaves and yogurt by hand.
- Add in oil and mix well. Add room temperature water, little by little, mixing by hand, until it forms a nice dough.
- Cover the dough and let sit for 15 minutes. Knead the dough and make smooth, then break into small, even pieces. Make each piece into a ball and then flatten with your hand.
- Put some oil on a deep frying pan over medium heat. Let the oil get hot and then lower the heat to medium-low. Put the dough pieces in and fry them until they become golden brown on both sides. Put paper towels over a dish and put the vada on them after being fried.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.