Hello foodies!! 😋 Welcome to Naiya's Recipes!! ☺️
Stepping into a Gujarati kitchen is like being wrapped in a warm, fragrant hug. The air buzzes with the aroma of spices and the promise of a hearty, comforting meal. Today, we're diving into one of the most beloved monsoon snacks from this vibrant cuisine: Bajri na Vada. These aren't just fritters; they're crispy, savory disks of goodness, made from pearl millet flour and a medley of spices, that perfectly capture the soul of Gujarati home cooking. Get ready to learn how to make these irresistible treats that will transport you straight to a cozy, rainy afternoon in Gujarat.
I learnt it from my mother. In a single sentence, it can be said that Bajri na vada is deep fried millet flour dumplings. Normally it is anytime snack, it tastes good with tea. And above all another option for kid lunch box.
Whether you serve them with a dollop of yogurt, a tangy green chutney, or simply on their own with a cup of hot chai, Bajri na Vada are more than just a snack—they're an experience. They embody the simple, rustic flavors of Gujarati cuisine and bring a little piece of tradition to your table. So next time the rain starts to fall, skip the store-bought snacks and create a batch of these wholesome, homemade fritters. Your taste buds—and your soul—will thank you! Happy cooking! ☺️
Preparation time - 15 minutes
Cooking time - 15 to 20 minutes
Resting time - 3 to 4 hours
Ingredients to make Bajri na vada:
1/4 cup bajra flour/pearl millet flour
1/8 cup coarse whole wheat flour
1/8 cup yellow corn flour
1/2 cup curd
2 to 3 tablespoon oil
Salt to taste
1 tablespoon chilli and ginger paste
1 tablespoon red chilli powder
1/2 teaspoon turmeric powder
1 tablespoon ajwain
2 to 3 tablespoon sesame seeds
1 tablespoon coriander leaves finely chopped
2 tablespoon fresh fenugreek leaves finely chopped
2 to 3 tablespoon grated jaggery/gud
A pinch soda bicarb
Oil for frying
To serve with:
Tea
Masala curd
Method to make Bajri na vada:
- First of all, mix all three flours and curd in a mixing bowl and make a very hard dough. No need to add water. Keep aside covered for 2 to 3 hours.
- Now add all other ingredients to it excluding oil for frying.
- Mix well. Make semi soft dough.
- Make equal size balls from it.
- Rub a little water on your palms and shape the ball into vada or petty.
- Carefully slide it into hot oil and fry till light crisp at medium flame.
- When ready remove and drain on absorbent kitchen tissue.
- Repeat the same for remaining.
- Delicious Bajri na vada is ready to eat. They can be stored at room temperature for 2 to 3 days.
