Bajri Na vada is of the traditional Gujarati snacks recipe. It is prepared from fenugreek leaves, millet flour, and few spices.
The addition of fenugreek leaves adds a new dimension of flavors to the vada and a blend of seeds pressed into the vada just before frying, gives it a gratifying crunch.
One of the most commonly consumed grains in India; bajra is often regarded to as “poor man’s staple”. This powerhouse of grain has various health advantages. It is mainly composed of starch and mostly insoluble fibers. This makes it a magnificent long-acting reservoir of energy and takes a longer time to break. Therefore you feel fuller, for longer. It is also a storehouse of amino acids crucial in the production of proteins. The niacin present in bajra also helps in reducing cholesterol and keeping heart disease in check.
You can indulge in these appetizing and crispy vadas on a winter day or rainy evening. Enjoy this with your folks, or even serve it at a tea party.
How to Make Bajra/Bajri Ka Vada
- 2 & 1/2 Cup Pearl Millet Flour
- 1 Cup Fenugreek leaves
- 1/2 Cup Coriander leaves
- 1/2 Cup Wheat flour
- 4-5 Tbsp Oil Curd – As needed to make dough
- 2 Tbsp Ginger Garlic paste
- 2 Tbsp Crushed Sesame seeds
- 1 Tbsp Sugar
- 1/2 Tbsp Chaat masala
- 5-6 Crushed Green chili
- 1/2 Tsp Carom seeds
- 1/4 Tsp Asafoetida
- 1/4 Tsp Turmeric powder
- 1 & 1/2 Tbsp Red chili powder
- Salt to taste
- In a bowl take bajra flour, wheat flour, crushed sesame seeds and ajwain, asafetida, turmeric powder red chili powder, chaat masala , ground sugar, crushed green chilies, ginger-garlic paste, and 2 tbsp oil. Mix it. Add salt to taste.
- Add methi leaves, finely chopped coriander, pinch of salt in the proportion to greens and 2 tbsp oil.
- Rub it with your finger tips, so oil will get incorporated well.
- Add yogurt accordingly and mix with your hand and knead it into a semi soft dough. Drizzle oil.
- Now take small sized portion of the dough, make smooth ball and flatten it out.
- Heat the oil in a pan on medium heat for frying.
- Once hot fry few vadas at a time. Flip it in between for even browning.
- When they are crispy and golden brown from both the sides, transfer it to the paper towel lined plate using slotted spatula.
Relish this methi Bajri vada as a snack or breakfast with hot cup of tea or coffee during the drizzling. This is the perfect way to spend a rainy evening.
Do try this recipe and let me know your feedback.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.