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):
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 ⅛ inch thick and about 1 ½ 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.
Bajri vada recipe (Gujarati bajri na vada)
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.
I was just browsing thru for the receipe for bajri vadas n saw urs? wud try today . Thk a ton for sharing awsum receipes n u make them seem so simple n easy to make. Keep posting...
Thank you Rita. Glad to know that recipes are helpful to you.
Must say the methi vadas turned out delicious, however, I could just about get 18 vadas and not 30!
Thank you for the recipe, will try more of recipes soon.
Thank you Jayshree, Nice to know that vada came out good. Number of vadas may vary as per the size and thickness.
Hi Kanan.. 🙂 nice to see ur blog..
I Googled bajri vada and yours is the first link .. nice work!
Hey Jhanvi.. Thanks. Nice to see your comment. 🙂
Can i sustitute the bajra flour with something else?thanks for such a wonderful recipe. I came across your site a few days ago. It is very very impressive. You have a beautiful collection of recipes well presented.
You can add makki ka atta (yellow corn flour) instead of bajra flour, but then it will be makai vada not bajri vada. The taste and texture will be totally different.
Hi Kanan, Good to see you back. Hope the health issues in your family are sorted out and everybody is doing fine. Nice to see another interesting recipe and nicer to read you again after a hiatus:))
everything is great now. Thanks for the concern.