How to make gujarati bajri vada recipe ??
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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
- take 1 cup bajra flour in a mixing bowl or in a rimmed plate/thali.
- 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.
- 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.
- then add 2 tbsp curd.
- with a spoon mix everything very well.
- now add 1 tbsp oil. again mix.
- then add 2 tbsp water and mix again.
- 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.
- 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.
- cover and keep aside the bajra dough for 30 minutes or for a couple of hours.
- make small to medium sized balls from the dough.
- rub little water in your palms and shape each ball into a vada or patty. the patty should not be thick or thin. about â…› of an inch. thinner than an aloo tikki.
- heat oil for deep frying in a kadai or pan.
- gently slid the vada in the hot oil. the oil should be medium hot.
- prepare more vadas and add them to the oil.
- when one side is half done, turn over and fry the other side.
- fry bajra vadas till golden and remove with a slotted spoon.
- drain on kitchen paper towels.
- 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.