1cupFenugreek leaves (methi leaves)plucked, measured, washed and then chopped
¼cupYogurt (curd or dahi)Must be sour yogurt
2-3tablespoonsWatermore or less as needed
Instructions
Take bajra flour, chapati atta, red chili powder, turmeric powder, coriander powder, garam masala, sugar, salt, sesame seeds and ajwain in a bowl. Mix well.
Add oil, crushed garlic-green chilies and methi leaves. Rub it with your fingertips, so the oil gets incorporated well along with the flour.
Add yogurt. Mix and start kneading the dough. The mixture comes together yet it is dry.
Add about a teaspoon of water at a time and start kneading the dough. Make a stiff yet smooth dough.
Take a small marble-sized portion and make a smooth ball and flatten it out.
Now using your fingers flatten it evenly and seal it if any cracks around the edges. It should be ⅛ inch thick and about 1 ½ inch in diameter. Keep the shaped vada on a plate and cover the plate with a clean towel.
When you are about to finish shaping vada, heat the oil in a pan on medium heat for frying. Oil should be medium hot. Once hot slide a few bajri vada into the hot oil and fry. Flip them in between for even browning.
When they are crispy and golden brown from both sides, remove them to the paper towel lined plate using a slotted spatula.
Notes
Do not rest the dough otherwise, methi releases its water and the dough will become soft.
If using frozen methi or kasoori methi then reduce the amount as frozen or dried ones are compacted compared to fresh leaves.
You can add fresh green garlic if it's available in season.
Storage: methi bajri vada stays fresh for 3-4 days at room temperature in an airtight container. So it is good for traveling.
Prefer a crispy or soft texture? If you like crisp texture then follow the recipe as mentioned. If you like a soft and chewy texture then reduce the amount of oil and add some water while kneading the dough.