INGREDIENTS:

1 cup juwar flour

1/2 cup moong flour

1/2 cup fresh fenugreek leaves, washed and cut small  (or you can use dry store bought)

salt to taste

1 teaspoon red Kashmiri chili powder

1/2 teaspoon turmeric

1 teaspoon crushed cumin seeds

1/3 teaspoon ajwain seed

1/4 cup coriander leaves, washed and cut very small

1/2 cup non-dairy yogurt

2  1/2 tablespoons corn oil or canola oil

METHOD:

1. Mix both flours, fenugreek leaves, salt, red chili powder, turmeric, crushed cumin, ajwain seeds, coriander leaves and yogurt by hand.
2. Add in oil and mix well. Add room temperature water, little by little, mixing by hand, until it forms a nice dough.

1. Cover the dough and let sit for 15 minutes. Knead the dough and make smooth, then break into small, even pieces. Make each piece into a ball and then flatten with your hand.

1. Put some oil on a deep frying pan over medium heat. Let the oil get hot and then lower the heat to medium-low. Put the dough pieces in and fry them until they become golden brown on both sides. Put paper towels over a dish and put the vada on them after being fried.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.