Tried and Loved – My First Methi Wade Experiment
Tried this recipe for the very first time, and to my surprise — it turned out awesome! The crisp edges, the soft inside, and the burst of flavors from methi and spices made it a total win. It just goes to show that comfort food doesn’t need years of practice, just the right blend of love and spice!
Ingredients:
- 1 cup fresh methi (fenugreek) leaves, finely chopped
- 1 cup besan (gram flour)
- ½ cup rice flour
- 1 tbsp ginger-garlic-green chilli paste
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp jeera (cumin) powder
- A pinch of hing (asafoetida)
- Salt to taste
- Water as needed
- Oil for shallow frying
Instructions:
- Make the Dough:
- In a bowl, mix methi, besan, rice flour, spices, and the ginger-garlic-chilli paste.
- Add salt and just enough water to make a dough that’s soft but not sticky.
- Steam the Dough:
- Boil water and preheat a cooker (without the whistle).
- Spread the dough in a greased steel vessel or thali.
- Steam for 10–15 minutes until a knife comes out clean. Let it cool.
- Fry the Wade:
- Cut the steamed dough into small pieces.
- Heat oil in a pan and shallow fry the pieces until golden and crisp.
Tips & Variations:
- No fresh methi? Use kasuri methi (dried fenugreek leaves), but reduce the amount to avoid bitterness.
- Healthier version: Skip frying and enjoy the steamed version with a bit of ghee.
- Add crunch: Try adding sesame seeds or crushed peanuts to the dough.
- Spice it up: Add extra green chillies if you prefer it hotter!