Ingredients:

• 1 cup – Jawar flour
• 1 cup – Bajra flour
• 1/2 cup – besan
• 1/4 cup – Rice flour
• 50 g – Jaggery (gul or gur)
• 1 – small onion, grated
• Salt to taste
• Oil for deep frying
• 1/2 tsp – Methi seed powder
• 1 tsp – fresh ground Garam Masala
• Approximately 1.5 cup – warm water.
• A plastic sheet to spread vadas

Method:

1. First mix all flours, salt, jaggery and grated onion.
2. Then heat 2 tbsp of oil and add to the above content.
3. Add methi flour, garam masala and knead a dough with warm water. Dough should not be too loose, but a bit more loose than normal chapatti dough.
4. Keep the dough in a warm place for 2 hours.
5. Heat oil to fry in a frying pan.
6. Take the dough to the size of a ping pong ball and spread it over the plastic sheet.
7. If sticky, apply some oil on the sheet before spreading.
8. Deep fry on a medium flame.
9. Remove when cooked and reddish brown.
10. Serve hot with mutton curry.

Recipe courtesy of Sonali