Methi Bajri Vada Recipe
The traditional Gujarati snack, methi bajri vada, is crafted from millet flour, fenugreek leaves, and a blend of aromatic spices.
Ingredients
- 1 cup Bajra flour (Millet flour)
- ¼ cup Whole wheat flour (chapati atta)
- 1 ½ teaspoon Red chili powder
- ⅛ teaspoon Turmeric powder
- ½ teaspoon Coriander powder
- 1 ½ teaspoons Jaggery (Gur) or Sugar
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons Sesame seeds
- ½ teaspoon Ajwain (carom seeds)
- 2-3 Green chilies crushed.
- 4-5 cloves Garlic crushed.
- Salt to taste
- 3 tablespoons Oil + more for deep frying
- 1 cup Fenugreek leaves (methi leaves) plucked, measured, washed and then chopped
- ¼ cup Yogurt (curd or dahi) Must be sour yogurt
- 2-3 tablespoons Water more or less as needed
Instructions
- Take bajra flour, chapati atta, red chili powder, turmeric powder, coriander powder, garam masala, sugar, salt, sesame seeds and ajwain in a bowl. Mix well.
- Add oil, crushed garlic-green chilies and methi leaves. Rub it with your fingertips, so the oil gets incorporated well along with the flour.
- Add yogurt. Mix and start kneading the dough. The mixture comes together yet it is dry.
- Add about a teaspoon of water at a time and start kneading the dough. Make a stiff yet smooth dough.
- Take a small marble-sized portion and make a smooth ball and flatten it out.
- Now using your fingers flatten it evenly and seal it if any cracks around the edges. It should be ⅛ inch thick and about 1 ½ inch in diameter. Keep the shaped vada on a plate and cover the plate with a clean towel.
- When you are about to finish shaping vada, heat the oil in a pan on medium heat for frying. Oil should be medium hot. Once hot slide a few bajri vada into the hot oil and fry. Flip them in between for even browning.
- When they are crispy and golden brown from both sides, remove them to the paper towel lined plate using a slotted spatula.
Notes
- Do not rest the dough otherwise, methi releases its water and the dough will become soft.
- If using frozen methi or kasoori methi then reduce the amount as frozen or dried ones are compacted compared to fresh leaves.
- You can add fresh green garlic if it's available in season.
- Storage: methi bajri vada stays fresh for 3-4 days at room temperature in an airtight container. So it is good for traveling.
- Prefer a crispy or soft texture? If you like crisp texture then follow the recipe as mentioned. If you like a soft and chewy texture then reduce the amount of oil and add some water while kneading the dough.
Nutrition
Calories: 186kcalCarbohydrates: 14gProtein: 3gFat: 13gSaturated Fat: 1gCholesterol: 1mgSodium: 124mgPotassium: 92mgFiber: 1gSugar: 1g
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