Perfect Methi Makai Na Vada

Makai na Vada is a delicious Gujarati tea time snack similar to Bajri na Vada. These Methi Makai Vada, which can also be called Methi Makai na dhebra, are made with maize flour and fresh fenugreek leaves. Learn how to make perfect puffed up Gujarati dhebra for Sheetla Satam and Kali Chaudas.

AUTHENTIC GUJARATI MAKAI NA VADA

These makai na vada are purely made from makai, or maize flour (cornmeal) and wholewheat flour. There is no bajri or bajra flour in this vada recipe.

Here we have combined maize, atta and is enhanced with fresh methi and warm Indian spices.

Sugar and garlic are the not so secret ingredient that gives these vada the unique Gujarati influence and takes the flavour to the stratosphere!

WHAT IS THE DIFFERENCE BETWEEN GUJARATI VADA AND DHEBRA?

These deep-fried delights are often called both dhebra and vada. However, dhebra are also flat-breads but they are not called vada!

The Gujarati Patel community will call these dhebra but they are reffring to both the deep-fried and flat bread version.

Other Gujarati communities such as Jain, Lohana and Brahmins will call these vada only. Dhebra are more like Gujarati thepla in this case.

WHEN TO MAKE GUJARATI VADA / DHEBRA

Vada are considered a Gujarati farsan food and are prepared particular during Sheetla Satam and Kali Chaudas, however these can be make and enjoyed throughout the year too.

Vada keep well for many days and can be eaten cold thus prepared during Sheetla Satam. Gujarati and Sindhi communtity observes this day and consume only cold food on this day.

CORNMEAL AND CORN FLOUR

What type of Cornflour is best for Makai Vada recipe?

1. Why do you need whole wheat flour for Makai Na Vada recipe?

Did you add all the yogurt at same time? Some flour requires less moisture than others. If it is very soft, add some wheat flour and knead it again.

3. Why my vada are not rising/puffing up?

You must heat oil on medium heat/flame and keep it on moderate heat, vada does not puff up in cooler or low heat oil

Once you add vada to the oil, do not move or agitate them, they puff up or rise by themselves however it does take a while

Once they puff up slightly lower the heat so they cook inside too, keep maining the temperature of the oil all the time. If oil gets cooler, wait until it heats again before adding the next batch.

4. Why my vada turned out hard?

There could be various reasons for this issue. May be not enough moin added or the dough is not soaked properly. In this case add 1/4 teaspoon of baking soda and few drops of lemon to activate the soda.

Then mix the dough with wet hands and make vada immediately.

5. Can I make Methi Makai Vada in air fryer?

Definetely yes! Make vada as usual. Preheat the air fryer at 200C then bake them for 10-12 minutes. We need to keep vada crispy on the outside but soft in the inside.

HOW TO SHAPE VADA SO THEY RISE PERFECTLY

When you make the balls, make sure there are no gaps or else air can stay inside the balls, press the dough in your hand very well, make it smooth and give it a shape.

Make sure there are very few cracks or no cracks when you press the vada balls. If cracks are appearing dip your index finger in the water and press on the edge of the vada

Keep vada edges a little thinner than the center of vada balls.

METHI MAKAI NA VADA INGREDIENTS

● Makai – Maize cornmeal or medium yellow cornflour is also known as Makai No Lot or Makke Da Aata. We are using here medium size cornmeal.

● Wholewheat flour we have used regular chakki atta for roti.

● Fresh methi or fenugreek and coriander – do not use dried kasoori methi. Kasoori methi lends totally different flavour than fresh

● Green chili, ginger , and garlic paste (garlic is optional)

● Yogurt – if possible use a quite sour yogurt rather than mild (see vegan options below)

● Oil – any mild flavoured oil would work. Do not use mustard, sesame or extra virgin oilve oil.

● Spices powders such as red chilli, turmeric and dhana jeeru powder (ground cumin and coriander). Garam masala is optional.

● Sesame seeds for this recipe you will require white sesame seeds.

● Sugar or Jaggery – for sweetness

● Hing known as Asafoetida (optional) but I recommend you use it.

● Carom seeds (ajwain or ajmo)

INGREDIENTS NOTES

We are using yellow corn or maize flour for this recipe. I have used medium variety. If you use fine variety, add 1 tbsp. of semolina.

Garlic is optional in this recipe, if making for any religious event, you can skip it.

Garam masala is optional.

Make sure the yogurt you use it’s sour, if not keep on the kitchen worktop for 4-5 hours and add little lemon juice or citric acid and mix well.

If using jaggery, make sure it is grated before adding.

Some like to add raising agents such as baking soda or baking powder when making these vada. You will not need raising agents for this recipe to achieve puffed up vada.

If you do choose to add baking powder, add whilst you are kneading the dough.

BEST TIPS FOR KALI CHAUDAS NA VADA

Do not add all the yogurt at the same time, add it gradually

Make a semi-soft dough

Make sure jaggery is grated well

Make a fine garlic, ginger and chilli paste

You must ferment the dough for at least 6 hours before making it.

Cover the dough using a wet cloth.

VEGAN MAKAI NA VADA AND VEGAN BAJRI NA VADA OPTIONS

For vegan bajri na vada or makai na vada, use plain soya yogurt or skip totally and add crushed citric acid known as Limbu Na phool. This still gives you that tart sour flavour.

SERVING SUGGESTIONS

As these makai na vada are best as tea time snack, I love to enjoy with aunthentic Masala Chai or Karak Chai .

Not only they are great with green coriander and mint chutney but so delicious on its own too.

HOW TO MAKE MAKAI (CORNMEAL FLOUR) NA VADA STEP BY STEP

Methi Makai Na Dhebra or vada made in three steps and require at least 15 hours of your time. Prepare the ingredients above and follow this step by step instructions. Accurate measurements availavle in the recipe card below.

First step – knead the dough and rest it.

1. In a nixing bowl take both flour, add all the spices and moin (oil) and mix well.

2. Add yogurt little by little and bring the mixture together and knead the dough. Cover it with wet kitchen towel and leave it to rest for at least 6 hours.

Second step – make vada

1. Divide the dough into equal size portions.

2. On a work surface keep a clean kitchen tissue paper or wet cloth, put one ball, sprinkle some sesame seeds then press it using a flat bottom bowl.

Third step – Fry makai na vada

1. Heat oil in a kadai on medium heat. Gently slip one vada at a time and let it rise it self. Once risen carefylly turn it other side and fry all over until nice and golden brown.

IF YOU LIKE THIS RECIPE

1. Gujarati Batata Vada

2. Masala Fulwadi

3. Gujarati Sabudana Vada

4. Masala Khajili

5. Gujarat Na Daal Vada

METHI MAKAI NA VADA

Ingredients

• 2 cup yellow medium cornflour 280-300g
• ½ cup wholewheat flour/regular chapatti flour 65g
• 1 cup sour yogurt 245g at room temperature.
• 2-3 tablespoon green chili ginger, and garlic paste (everything together)
• 3 tablespoon grated jaggery
• 2 tablespoon white sesame seeds
• 1 teaspoon carom seeds ajwain-ajmo
• Salt to taste
• 5 tablespoon fresh finely chopped fenugreek and cilantro/coriander
• 2 tablespoon oil
• Pinch asafoetida hing
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon ground cumin and coriander
• ¼ teaspoon garam masala optional
• ¼ teaspoon baking soda optional
• ¼ teaspoon lemon juice optional
• Oil
• 2 tablespoon sesame seeds

Instructions

• In a big mixing bowl place all the vada ingredients except yogurt.
• Using your fingertips mix everything, then add yogurt little by little.
• Knead the semi-stiff dough. You may need less or more yogurt.
• Cover the bowl with a clean moist kitchen napkin.
• Leave the dough in a warm place to ferment for a minimum of 5-6 hours or overnight.
• Once the dough is ready, knead the dough again for 2 minutes.
• Divide the dough into small lemon size portions and make balls without keeping any air or gap inside them.
• Lay a paper kitchen towel or parchment sheet on a smooth surface.
• Take one ball, dip in sesame seeds and put it on kitchen towel.
• Take a flat bottom bowl/vatki and gently press over the ball.
• Vada thickness should be 1/2 thick. Keep the center of the vada slightly thicker than the edges.
• Either take the round dough ball and pat using your fingers into rounds that are 1/2 cm thick.
• Once all the vada has done, keep them covered with a moist cloth.
• Heat enough oil on medium heat, gently slip vada into the hot oil.
• and let it fry, don’t use a spoon until the vada fluffs up then turn.
• Once both sides are evenly fried, remove it.
• Repeat with the remaining dough.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

METHI MAKAI NA VADA

Ingredients

• 2 cup yellow medium cornflour 280-300g
• ½ cup wholewheat flour/regular chapatti flour 65g
• 1 cup sour yogurt 245g at room temperature.
• 2-3 tablespoon green chili ginger, and garlic paste (everything together)
• 3 tablespoon grated jaggery
• 2 tablespoon white sesame seeds
• 1 teaspoon carom seeds ajwain-ajmo
• Salt to taste
• 5 tablespoon fresh finely chopped fenugreek and cilantro/coriander
• 2 tablespoon oil
• Pinch asafoetida hing
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon ground cumin and coriander
• ¼ teaspoon garam masala optional
• ¼ teaspoon baking soda optional
• ¼ teaspoon lemon juice optional
• Oil
• 2 tablespoon sesame seeds

Instructions

• In a big mixing bowl place all the vada ingredients except yogurt.
• Using your fingertips mix everything, then add yogurt little by little.
• Knead the semi-stiff dough. You may need less or more yogurt.
• Cover the bowl with a clean moist kitchen napkin.
• Leave the dough in a warm place to ferment for a minimum of 5-6 hours or overnight.
• Once the dough is ready, knead the dough again for 2 minutes.
• Divide the dough into small lemon size portions and make balls without keeping any air or gap inside them.
• Lay a paper kitchen towel or parchment sheet on a smooth surface.
• Take one ball, dip in sesame seeds and put it on kitchen towel.
• Take a flat bottom bowl/vatki and gently press over the ball.
• Vada thickness should be 1/2 thick. Keep the center of the vada slightly thicker than the edges.
• Either take the round dough ball and pat using your fingers into rounds that are 1/2 cm thick.
• Once all the vada has done, keep them covered with a moist cloth.
• Heat enough oil on medium heat, gently slip vada into the hot oil.
• and let it fry, don’t use a spoon until the vada fluffs up then turn.
• Once both sides are evenly fried, remove it.
• Repeat with the remaining dough.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Pumpkin Kalakand is an exotic take on the traditional Indian sweet kalakand recipe. Kalakand, often known as qalaqand, or mishri mawa, is prepared with paneer and milk solids or khoya and is served during Indian festivities such as Diwali, Holi and Navratri.

MILK POWDER AND PANEER KALAKAND WITH PUMPKIN

WHAT IS KALAKAND?

Kalakand is an Indian milk based dessert. Traditionally, kalakand would be made by simmering milk.

Kalakand is made from milk, sugar and spices which is then cooked until it is semi solid. It is then soft set before cutting into squares.

There are many variations of kalakand due to the different flavourings that can be added such as mango kalakand, beetroot kalakand , dudhi kalakand, kesar kalakand, coconut kalakand, gulkand kalakand, chocolate kalakand, white chocolate kalakand and coffee kalakand, phew!

This recipe is kalakand without condensed milk but instead we have used milk powder and paneer. While this is not an Instant Kalakand recipe, it is still quicker than the original because we have used milk powder.

Due to the fat percentage of milk that we have in the UK, we do not get large grains of milk solids. It is easier to use paneer and milk powder to achieve a similar texture.

Traditionally kalakand made on a regular stovetop. However modern technology allow us to experiment and we have successfully made 2 ingredients Kalakand using a microwave.

Also Kalakand in Instant pot known as Instant Pot Kalakand or Cheat Kalakand is so easy to make with less intervention in electric pressure cooker.

PUMPKIN KALAKAND

A perfect fall or Autumn recipe because it uses beautiful seasonal pumpkin. Grated pumpkin provides extra texture and a mild flavour to this kalakand.

The end result is golden-orange squares of juicy yet creamy kalakand!

Pumpkin dessert recipes are some of my favourite! If you have leftover pumpkin from Halloween, then this easy pumpkin dessert is the one to go for! All ingredients can easily be found in your local supermarket.

Why not add an Indian twist to Thanksgiving dinner with Pumpkin Kalakand as a unique but bang on trend dessert.

Pumpkin is called called Kaddu and Kaddu Kalakand or Kaddu ka Halwa can be found in some areas in Mumbai.

WHY YOU WILL LOVE THIS RECIPE

LEFTOVER PUMPKIN RECIPES

We love going pumpkin picking in the Autumn and sometimes we can be a little over enthusiastic! With a table heaving with beautiful speckled pumpkins, we’re in the rush to make all the best pumpkin recipes that are out there!

We love pumpkin waffles ,

Rajasthani pumpkin sabji ,

Roasted pumpkin and garlic hummus ,

One pot pumpkin pasta

Low fat pumpkin falafel

Vegan Harry Potter Pumpkin Pasties

Vegan pumpkin spice Biscotti

INGREDIENTS FOR KALAKAND WITH PUMPKIN

➡ Pumpkin known as Kaddu, Petha or Kolu in India. We have used large orange skinned pumpkin with creamy flesh. It is usually sold in markets to carve for Halloween. They are firm in texture and grate well. However, you may use red pumpkin too.

You can use canned or tinned pumpkin puree but you will not get the grated texture

➡ Chenna or Homemade paneer to provide texture, bite and richness. Chenna is not set paneer and has a little whey in so kalakand doesn’t become chewy or rubbery.

➡ Milk powder is the next ingredient. An important ingredient to make kalakand sweet. We have used full fat or full cream milk powder. You may homemade mawa or khoya instead.

➡ Sugar to sweeten the kalakand we have used regular granulated sugar.

➡ Saffron known as kesar. Adds exotic floral intense aroma, also lends gorgeous golden hue to the dish.

➡ Cardamom powder known as Elyachi powder. We will need here green cardamom powder. Simply crack the pod and remove the seeds. Place them in mortar and start grind the seeds using the pastel.

➡ Nutmeg and Mace powder go so well with pumpkin and fall or autumn desserts. Nutmeg is known as Jaiphal and Mace is called Javentri. It is optional.

➡ Ghee to saute grated pumpkin. It also brings shine and gloss to the dish.

➡ Nuts provides crunchiness, adds texture and for garnish. Skip to make nut-free desserts. We have used almond and pistachio slivers. write about contras with yellow..

➡ Edible silver foil known as chandi ka varq. Available online and it is suitable for vegan too.

➡ Dried edible Rose petals known as Gulab ki Pankhudi

STORAGE

Whilst this Indian mithai tastes best when eaten fresh, it can stay good in the refrigerator for up to 3-4 days. Simply store in an airtight container and make sure bring it to room temperature before serving.

Kalakand freezes well too. Put in one layer in a container keep for 1 month. Thaw it in the refrigerator overnight and serve at room temperature.

HOW TO MAKE PUMPKIN KALAKAND STEP BY STEP

5. Dudhi Basundi

PUMPKIN KALAKAND

Ingredients

• 5 cup grated pumpkin
• 1 cup paneer homemade
• 1 cup full cream milk powder
• 1 cup regular sugar
• 1 cup whole milk 250mls
• 5 tablespoon ghee
• 12-15 saffron strands
• ½ teaspoon cardamom powder
• ¼ teaspoon nutmeg powder
• ⅛ teaspoon mace powder
• 2 tablespoon almond slivers
• 2 tablespoon pistachio slivers
• 1 tablespoon edible dried rose petals
• Varq

Instructions

• Grease a 7"x7" tray or thali with ghee and leave it aside for later use. Altanatively line a tray with parchment paper, so the kalakand can be easily removed from the tray.
• In a large heavy base wide pan or kadai heat half amount of ghee.
• Add grated pumpkin and mix.
• Saute for 8-10 minutes on low to medium heat.
• Add saffron and milk, mix and cook dries up and pumpkin is cooked or almost mushy.
• Then add crumbled paneer or chenna and mix.
• Now tip in milk powder or khoya and sugar amd mix well to combine.
• Cook on low to medium heat, the mixture will get runny as suagr will start releasing the water.
• Kepp cooking and stirring the mixture until totally dry but moist, it can take up to 20-25 minutes.
• Turn off the heat, add all the spices powders. mix well.
• Tip the kalakand mix in the greased thali or tray, and use the back of the spoon to flatten it out evenly.
• Let it cool a little, then apply silver varaq and nuts slivers.
• Allow to cool completely and refrigerate for couple of hours or overnight.
• Once the kalakand is set, cut into bite size squares.
• Serve Pumpkin Kalakand at room temperature.
• Enjoy !

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.