Recipe by Naiya Sheth: Friends now again it's time for delicious traditional Indian recipe. Actually, I learn this from my mother. This is a very well known Gujarati farsan/snack. 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.
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.
