Methi corn vatata vada

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • Fenugreek (methi) leaves - 3 bundles
  • Potatoes - 5 (medium sized, boiled and mashed)
  • Boiled corn - 30 gm
  • Cumin powder - 1 tsp
  • Chilli powder - 1 tsp
  • Ginger-garlic paste - 1/2 tsp
  • Mixed pickle - 1 tsp
  • Corn flour - a little (to be used for binding the vadas)
  • Salt according to taste
  • Oil for frying

How to Make Methi corn vatata vada

  • Boil potatoes and keep aside.
  • Wash the methi leaves well under running water and then wash with hot water to remove the minute stains of dirt present in them.
  • Boil the methi leaves till they become a soft dough.
  • Mash the potatoes and mix with methi dough and boiled corn.
  • Fry cumin powder, chilli powder, salt, ginger-garlic paste and mixed pickle in 1/2 tsp oil.
  • Mix the fried spices with the dough.
  • Use your hands to make flattened circular structures from the dough.
  • You may use a little corn flour in order to prevent them from sticking.
  • Heat oil and shallow fry the rounded structures.
  • Remove from the kadai and serve along with green chutney/sauces of your choice.
  • Recipe courtesy: