How to make gujarati bajri vada recipe ??

Jul 05 2016 03:40 PM
How to make gujarati bajri vada recipe ??

Ingredients (measuring cup used, 1 cup = 250 ml)

  • 1 cup bajra flour/pearl millet flour
  • 2 tbsp whole wheat flour/atta
  • 2 tbsp curd/dahi/yogurt
  • 1 green chili + 2 garlic cloves + ½ inch ginger, crushed to a paste in a mortar-pestle
  • 3 tbsp chopped coriander leaves
  • 3 tsp white sesame seeds
  • ¼ tsp turmeric powder/haldi
  • ¼ tsp red chili powder/lal mirch powder
  • ½ tsp coriander powder/dhania powder
  • ½ tsp cumin powder/jeera powder
  • 1 tbsp oil
  • ½ tsp sugar or add as required
  • 4.5 tbsp water or add as required
  • salt as required
  • oil for deep frying
How to make the recipe:
  1. take 1 cup bajra flour in a mixing bowl or in a rimmed plate/thali.
  2. add 2 tbsp whole wheat flour/atta. then add a paste of 1 green chili + 2 garlic cloves + ½ inch ginger. also add 3 tbsp chopped coriander leaves.
  3. now add the spices - ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, 3 tsp white sesame seeds, ½ tsp sugar and salt as per taste.
  4. then add 2 tbsp curd.
  5. with a spoon mix everything very well.
  6. now add 1 tbsp oil. again mix.
  7. then add 2 tbsp water and mix again.
  8. add 1 to 2 tbsp more of the water and knead the dough. do add more water if required. i added 4.5 tbsp water.
  9. knead to a smooth dough. make a dough which is not very soft nor too tight. if the dough becomes soft, then add 1 or 2 tbsp or more of the bajra flour. if the dough become hard or looks dry, then add 1 to 2 tbsp water or as required.
  10. cover and keep aside the bajra dough for 30 minutes or for a couple of hours.
  11. make small to medium sized balls from the dough.
  12. rub little water in your palms and shape each ball into a vada or patty. the patty should not be thick or thin. about ⅛ of an inch. thinner than an aloo tikki.
  13. heat oil for deep frying in a kadai or pan.
  14. gently slid the vada in the hot oil. the oil should be medium hot.
  15. prepare more vadas and add them to the oil.
  16. when one side is half done, turn over and fry the other side.
  17. fry bajra vadas till golden and remove with a slotted spoon.
  18. drain on kitchen paper towels.
  19. serve bajra vadas hot or warm. accompany the vadas with fresh or spiced curd/yogurt or with evening chai. these vadas stay good for a week too and also can be made as a picnic or travel snack.
 
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