Bajri na vada recipe

Bajri na vada recipe – One of the traditional Gujarati snacks recipe. It is made from fenugreek leaves, millet flour, and few spices.

Here I have added methi leaves in it, but it is optional. you can make plain vada as well. If you skip the methi then you might need little more water to knead the dough.

These vadas have crispy yet melt in your mouth texture.

I have seen many prefer crispy and chewy vada and if you are one of them. Use less oil while kneading the dough and use more water. But the next day, they become soft and chewy.

While the same made with mentioned oil quantity will stay crispy even the next day.

Traditionally bajri na vada are made 2 days before Krishna janmashtami. The day before janmashtami which is Shitala satam. On that day, every one eats day before stale food without heating. these vadas and dhebras are eaten with pickle or mango chunda.

But now a day people make it any time of the year to just to enjoy the taste.

Check out other gujarati recipes using methi
Methi gota  //  Methi thepla  //  Methi muthia  //  Oats methi muthia

How to make bajri na vada recipe (Step by Step Photos):

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1) Take bajra flour, atta, red chili powder, turmeric powder, coriander powder, garam masala, sugar, salt, sesame seeds and ajwain in a bowl. Mix it.

2) Add oil, crushed garlic-green chilies and methi leaves.

3) Rub it with your finger tips, so oil will get incorporated well.

4) Add yogurt.

5) Again mix with your hand; it will start to come together.

6) Add about a teaspoon of water at a time and start kneading the dough. Make very stiff dough.

7) Now take small marble sized portion of it, make smooth ball and flatten it out.

8) Now using your fingers flatten it evenly and seal if any cracks around the edges. It should be 1/8 inch thick and about 1 1/2 inches in diameter.

9) 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 fry few vadas at a time. Flip it in between for even browning.

10) When they are crispy and golden brown from both the sides, remove it to the paper towel lined plate using slotted spatula.

Serving suggestion: Enjoy this methi bajri vada as a snack or breakfast with hot cup of tea or coffee. It can be served with mango chunda, mango pickle or chutney on side.

5 from 1 vote

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Bajri vada recipe (Gujarati bajri na vada)

US measuring cups are used (1 cup = 240 ml)

Course Breakfast, Snack

Cuisine Gujarati, Indian

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Yield 30 small vadas

Author Kanan

Ingredients (1 cup = 240 ml)

• 1 cup Bajra flour (Millet flour)
• ¼ cup Whole wheat flour (chapati atta)
• 1 ½ teaspoon Red chili powder
• ⅛ teaspoon Turmeric powder
• ½ teaspoon Coriander powder
• 1 ½ teaspoons Jaggery (Gur) or Sugar
• ½ teaspoon Garam masala
• 1 ½ teaspoons Sesame seeds
• ½ teaspoon Ajwain (carom seeds)
• 2-3 Green chilies crushed
• 4-5 cloves Garlic crushed
• Salt to taste
• 3 tablespoons Oil + more for deep frying
• 1 cup Fenugreek leaves (methi leaves) plucked, measured, washed and then chopped
• ¼ cup Plain yogurt (dahi or curd)
• 2-3 tablespoons Water more or less as needed

Instructions

making the dough:

1. Take bajra flour, atta, red chili powder, turmeric powder, coriander powder, garam masala, sugar, salt, sesame seeds and ajwain in a bowl. Mix it.
2. Add oil, crushed garlic-green chillies and methi leaves.
3. Rub it with your finger tips, so oil will get incorporated well.
4. Add yogurt. Again mix with your hand; it will start to come together.
5. Add about a teaspoon of water at a time and start kneading the dough. Make very stiff dough.

Making bajri vada recipe:

1. Now take small marble sized portion of it, make smooth ball and flatten it out.
2. Now using your fingers flatten it evenly and seal if any cracks around the edges. It should be ⅛ inch thick and about 1 ½ inches in diameter.
3. When you are about to finish shaping vada, heat the oil in a pan for frying.
4. Oil should be medium hot. Once hot fry few vadas at a time. Flip it in between for even browning.
5. When it is crispy and golden brown from both the sides, remove it to the paper towel lined plate using slotted spatula.