Bajri Na Vada
Classic Gujarati savory treats, Bajri Na Vada, also known as Pearl Millet Fritters, boast a delightful combination of spiciness, sweetness, tanginess, making them irresistibly addictive.
Ingredients
- 2 cups Bajri flour Pearl millet flour
- ½ cup whole wheat flour
- ½ cup sour curd
- 1 tablespoon sesame seeds for the dough + Some more to sprinkle on top
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt or to taste
- ¼ teaspoon hing
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon garlic grated.
- 2-inch ginger grated.
- 5 spicy green chilies finely chopped (use according to your spice level)
- 2 tablespoon Oil + more for frying the vada
- 1 tablespoon sugar or jaggery
- ⅛ teaspoon baking soda
- ½ cup water or as required
Instructions
- Take bajra flour, atta, ginger, garlic, green chilies, red chili powder, turmeric powder, coriander-cumin powder, sugar, salt, sesame seeds, and oil in a big mixing bowl. Mix well.
- Make some space (hole) in the center of the mixture and add baking soda and yogurt. Mix both very well.
- Now mix everything well. Add water and start kneading the dough.
- Make a very soft (softer than roti dough) and smooth dough.
- Lay a clean plastic sheet or damp cotton cloth on a worktop. Apply some oil on a plastic sheet.
- Take a marble-sized ball from the dough and place it on the plastic sheet, cover it with one more plastic sheet, press using a flat bottom bowl (check video), and make a not-too-thick or thin 2″ diameter round disk.
- Sprinkle some sesame seeds and gently press them with your fingers so they stick to the disc.
- When you finish shaping the vada, heat the oil on medium heat for frying. Oil should be medium hot.
- Once hot, slide a few bajri vadas into the hot oil and fry. Don’t overcrowd the pan; fry a few at a time.
- Once puffed up, flip them and fry until golden from all sides.
- Remove them to the paper towel-lined plate using a slotted spatula when they are crispy and golden brown from both sides.
- Repeat with the remaining dough.
- Enjoy Bajri Na Vada with tea and chutney.
Notes
- Make sure chili and ginger are finely chopped or grated.
- When frying the vada, allow them to rise or puff up themselves. It takes around a few seconds, but you will see them rise. Then, flip them around and fry them on the other side.
- Do not keep Vada too thick or too thin. Too thick vada won’t cook inside, and too thin vada won’t fluff up.
- If the vada dough is stiff, add very little water and make it softer.
- This is a fried snack, but you can prepare it in the air fryer or bake it in the oven.
- You can use oat flour, corn flour (makai ka atta), rice flour, or Besan instead of whole wheat flour to make gluten-free versions.
- Add fresh methi, spinach, cilantro, or greens to this vada. Make sure to adjust the amount of water.
- In an airtight container, Bajri vada stays fresh for 3-4 days at room temperature. So, it is suitable for traveling.
- Vadas stays fresh for up to a week in the fridge and three months in the freezer.
Nutrition
Calories: 47kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 66mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 13IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Tried this recipe?Let us know how it was!