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–+ servings

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Snack
Cuisine Indian
Servings 2
Calories 47 kcal

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
Keyword Bajri Na Vada
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