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    Recipe Index » Breakfasts / Snacks

    Bajri na vada recipe

    Published: Feb 19, 2014 · Last Modified: Apr 14, 2020 by Kanan Patel / 20 Comments

    Jump to Recipe Pin Recipe

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

    Bajri vada recipe | Gujarati bajri na vada | Bajri methi vada recipe

    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.

    Bajri vada recipe | Gujarati bajri na vada | Bajri methi vada recipe

    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):


    or Jump to Recipe

    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.
    Bajri vada recipe | Gujarati bajri na vada | Bajri methi vada recipe

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

    4) Add yogurt.
    Bajri vada recipe | Gujarati bajri na vada | Bajri methi vada recipe

    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.
    Bajri vada recipe | Gujarati bajri na vada | Bajri methi vada recipe

    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 ⅛ inch thick and about 1 ½ inches in diameter.
    Bajri vada recipe | Gujarati bajri na vada | Bajri methi vada recipe

    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.
    Bajri vada recipe | Gujarati bajri na vada | Bajri methi vada recipe

    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.

    Bajri vada recipe | Gujarati bajri na vada | Bajri methi vada recipe

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Bajri vada recipe | Gujarati bajri na vada | Bajri methi vada recipe
    Print Pin

    Bajri vada recipe (Gujarati bajri na vada)

    5 from 3 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    US measuring cups are used (1 cup = 240 ml)
    Author: Kanan
    Course: Snack
    Cuisine: Gujarati,Indian
    Calories: 186kcal
    Servings 30 small vadas
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 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:

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

    Making bajri vada recipe:

    • Now take small marble sized portion of it, make smooth ball and flatten it out.
    • 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.
    • When you are about to finish shaping vada, heat the oil in a pan for frying.
    • Oil should be medium hot. Once hot fry few vadas at a time. Flip it in between for even browning.
    • When it is crispy and golden brown from both the sides, remove it to the paper towel lined plate using slotted spatula.

    Nutrition

    Serving: 3vada | Calories: 186kcal | Carbohydrates: 14.7g | Protein: 2.5g | Fat: 13.5g | Saturated Fat: 1.8g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 92mg | Fiber: 1.7g | Sugar: 0.9g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. SJ

      November 22, 2020 at 8:11 am

      Will be trying out the recipe shortly.
      Please advice approximately how much salt to add to the ingredients

      Reply
      • Kanan Patel

        November 24, 2020 at 12:23 pm

        The amount of salt used may vary person to person. At home, we just use a touch of salt in most of the recipes because some family members' health condition.
        So I can't give exact measurements here.
        But I would say start with 1/2 teaspoon. Once dry ingredients are mixed, just taste a pinch of flour mixture and decide if needed more.

        Reply
    2. Pooja

      May 31, 2020 at 9:15 pm

      I have made this vadas so many times now and every single time they come out delicious! Thank you so much for an easy recipe!5 stars

      Reply
      • Kanan Patel

        June 01, 2020 at 12:51 pm

        very happy that vada came out good.

        Reply
    3. priya

      February 18, 2020 at 6:25 am

      can u also give us reciepe of bajara roti ??

      Reply
      • Kanan

        February 18, 2020 at 10:30 am

        sure, added in my to do list

        Reply
    4. Sadhana

      October 01, 2018 at 7:17 pm

      Absolutely melt in the mouth vadas. Since I have come across this recipe, I have made these vadas 4 times. I don't have access to fresh methi, so I do substitute with dried methi leaves that comes in box. It works just fine for me. Also last time as I was out of bajara flour, I used ragi flour that I had on hand.
      Great healthy recipe. I will give five stars to it.5 stars

      Reply
      • Kanan

        October 02, 2018 at 7:47 am

        Thank you for the detailed feedback.
        Good to know that it works with ragi flour.

        Reply
    5. Natasha

      August 16, 2017 at 4:31 am

      Is it possible to bake this bajra wada?5 stars

      Reply
      • Kanan

        August 23, 2017 at 12:48 pm

        not sure. You can try

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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