Methi Bada Recipe

Cooking Directions

• STEP 1.Soak the lentils and fenugreek leaves in water for a few hours.
• STEP 2.Drain the water and grind the lentils and fenugreek leaves into a coarse paste.
• STEP 3.Add spices like red chili powder, turmeric powder, and salt to the paste.
• STEP 4.Heat oil in a pan and drop spoonfuls of the batter into the hot oil.
• STEP 5.Fry until the bada turns golden brown and crispy.
• STEP 6.Remove from the oil and drain excess oil on a paper towel.
• STEP 7.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure to soak the lentils and fenugreek leaves for a few hours to soften them.
• You can add chopped onions and green chilies to the batter for extra flavor.
• Adjust the spices according to your taste preference.

Storage and Serving

• Methi Bada is best served hot and crispy.
• You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a preheated oven or toaster oven to regain the crispiness.