This is one of the easiest and quickest vada recipes you can prepare, made using fresh methi leaves, soft poha, and a handful of everyday spices that are always available in the kitchen. These methi poha vadas turn wonderfully crispy on the outside while remaining soft, light, and fluffy on the inside. Every bite brings a perfect balance of spicy, sweet, and tangy flavours, making them truly irresistible.
In this recipe, I have explained different masala combinations along with the correct ingredient proportions, which play a very important role in achieving the ideal texture. When measured and mixed properly, these ingredients help you make consistently soft and airy Gujarati-style vadas every single time without any hassle.
Another advantage of this recipe is its great shelf life. Once prepared, the vadas stay fresh for a long time, and you can easily store them in the refrigerator and reheat whenever needed. This makes them a perfect make-ahead snack for busy days. Do give it a try—your family will love it!
✔️ Firstly the vada dough is made using poha, methi leaves, coriander leaves, and regular spices. Poha adds softness and helps with binding. I also add coarse wheat flour and besan for better binding and extra crispiness. Any coarse flour absorbs moisture well and helps make the vada crispy. If coarse wheat flour is not available, you can use wheat flour mixed with rava. The proportion of flour should always be half of the poha quantity. Avoid adding too much flour, as it makes the vadas dense.
✔️ Secondly, I knead the vada dough using buttermilk, which enhances the taste and increases the shelf life of the vadas. Once all ingredients are mixed, knead them into a soft dough— it should not be tight. While kneading, avoid adding extra buttermilk because the moisture from the methi leaves is usually sufficient to bring the dough together.
✔️ Lastly Apply a little water to the vada surface before frying. This helps the vadas puff up and become fluffy while frying. Fry them on medium flame until they turn crispy and golden brown on both sides.
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Recipe Video
Poha vada recipe | methi poha vada | instant Gujarati vada
Ingredients
For methi poha vada
- 1.5 cup poha
- ½ cup methi leaves
- ½ cup coriander leaves
- 3 green chilli
- 1 inch ginger
- 5-6 garlic cloves
- 1 tsp fennel seeds
- 1 tbsp sesame seeds
- ½ tsp turmeric powder
- Salt to taste
- Pinch of hing
- ½ tsp ajwain
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp chaat masala
- 1 tbsp sugar
- 2 tbsp oil
- ½ cup coarse wheat flour
- ¼ cup besan
- ¼ cup buttermilk or as required
- Oil for frying
For garlic chutney
- 20 garlic cloves
- 2 tbsp kashmiri red chilli powder
- 1 tbsp coriander powder
- 1 tsp sugar
- Salt to taste
- ½ cup water
- 2 tbsp oil
- 2 tbsp curd
Instructions
Making Methi Poha Vada
- In a mixing bowl, add 1.5 cups of poha. Wash it well and drain the excess water using a sieve.
- In a mixer jar, add 3 green chilies, 1-inch ginger, 5–6 garlic cloves, and 1 teaspoon cumin seeds. Grind it into a coarse paste without adding water.
- Add the soaked poha to the mixing bowl. Then add ½ cup chopped methi leaves, ½ cup chopped coriander leaves, the prepared green chili–ginger–garlic paste, 1 teaspoon fennel seeds, 1 tablespoon white sesame seeds, ½ teaspoon turmeric powder, salt to taste, a pinch of hing, ½ teaspoon ajwain, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, 1 teaspoon chaat masala, 1 tablespoon sugar, and 2 tablespoons oil.
- Next, add ½ cup coarse wheat flour and ¼ cup besan. Mix everything well.
- Gradually add buttermilk and knead a medium-soft dough for the vadas.
- Do not rest the dough. Take a small portion of dough and flatten it between your palms. (Refer to video.)
- Heat oil in a pan and add the vadas. Apply a little water on the surface of each vada before adding it to the hot oil. Sprinkle some hot oil over the vadas so they puff up, and fry them on medium flame until crispy on both sides.
- Remove the fried vadas and place them on a wire rack to drain excess oil.
- Serve the methi poha vadas with chutney and fried chilies.
Making Garlic Chutney
- In a mortar and pestle, add 20 garlic cloves, 2 tablespoons Kashmiri red chili powder, 1 tablespoon coriander powder, salt to taste, and 1 teaspoon sugar. Crush everything well. Add ½ cup water and mix.
- Heat 2 tablespoons oil in a pan and add the crushed mixture. Sauté until the oil begins to release from the sides.
- Allow the mixture to cool slightly, then add 2 tablespoons curd. Mix well and cook again until the oil separates.
- Your garlic chutney is ready. Serve with vadas or store it in an airtight container. It stays good for up to 1 week in the refrigerator.
Notes
- Press the poha lightly to remove excess water and let it become dry.
- Adding coriander leaves along with methi leaves enhances the taste and helps balance the bitterness of methi.
- Any coarse flour adds crispiness to the vada. You can use wheat flour + rava instead of coarse wheat flour.
- Adding besan enhances the taste and helps balance the bitterness of methi in the vada.
- Kneading the vada dough with buttermilk enhances the flavor and increases the shelf life of the vada.
- Knead a medium-soft dough for the vada.
- Applying a little water on the vada surface helps it puff up.
- Fry the vada on medium flame.