This crispy vada recipe is a perfect monsoon recipe and can be served as an evening snack with green chutney and masala chai. These are usually made at festivals like Sitla Satam and Kali Chaudash (Narka Chaturdashi). One of the most commonly consumed grains in India is bajri. It is often referred to as a “poor man’s staple.” Bajri is a powerhouse grain and has multiple health benefits. Because of its starch and insoluble fibers, Bajri makes a great long-acting source of energy and takes a longer time to break. Therefore, you feel fuller for longer. It is also a storehouse of amino acids essential in the production of proteins. The niacin in bajra also helps lower cholesterol and keep heart disease in check. I love bajri and make dishes like Rotla, khichdi, thepla, raab, Thalipeeth, vada, etc. Of all the dishes, Bajri Na Vada is my favorite dish. They are most commonly made during Sheetla Satam. On this day, Gujaratis do not eat HOT food by technically not turning on the stove. We prepare many dishes, and Bajri Na vada is one of the food made the day before (aka randhan chhath) as it kept well for a couple of days. As always, there isn’t a unique or particular way of making these Vadas, as each family has its unique way of the recipe. I am sharing the Vada recipe, the way my Dadi used to make it back in India.
You’ll Love This Bajri Vada Recipe
This has a balance of sweet, sour, and spicy flavors. It is Crispy and slightly chewy. It makes a great evening snack with chai (tea). The vada keeps fresh for a few days, making it an ideal snack for traveling or picnics. You can indulge in these tasty and crispy vadas on a winter day or rainy evening. Great for meal planning Freezes well
Ingredient required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
Bajri atta (Pearl millet flour) – To get the best flavor and taste, use fresh flour. Chapati atta (Whole wheat flour) – A small amount of wheat flour is added for binding purposes. Sesame seeds – They add a nice texture and flavor. Garlic, ginger, Green chili – These bajri vadas are ginger, green chili, and garlic heavy. These ingredients give so many flavors and aromas. If you don’t like them, then reduce their amount. Sugar – It’s sweetness that compliments the sourness of yogurt/curd. You can use jaggery instead of sugar. Sour yogurt/curd – Make sure that yogurt (curd) is sour enough to get a slightly tangy flavor in the vada. Spices – You will need regular spices like salt, turmeric powder, red chili powder, and cumin-coriander powder. Oil – to make the vada soft and fry them. Baking soda – this helps Vada to puff up.
Step-by-step process
Take bajra flour, atta, ginger, garlic, green chilies, red chili powder, turmeric powder, coriander-cumin powder, sugar, salt, sesame seeds, and oil in a big mixing bowl. Mix well.
Make a some space (hole) in the center of the mixture, and add baking soda and yogurt. Mix both very well. Now mix everything well. Add water and start kneading the dough. Make a very soft (softer than roti dough) and smooth dough. Lay a clean plastic sheet or damp cotton cloth on a worktop. Take a marble-sized ball from the dough and place it on the plastic sheet, cover it with one more plastic sheet, press using a flat bottom bowl (check video), and make a not-too-thick or thin 2″ diameter round disk. Sprinkle some sesame seeds and gently press them with your fingers so they stick to the disc. When you finish shaping the vada, heat the oil on medium heat for frying. Oil should be medium hot. Once hot, slide a few bajri vadas into the hot oil and fry. Don’t overcrowd the pan; fry a few at a time. Once puffed up, flip them and fry until golden from all sides. Remove them to the paper towel-lined plate using a slotted spatula when they are crispy and golden brown from both sides. Repeat with the remaining dough. Enjoy Bajri Na Vada with tea and chutney.
Tips and notes
Make sure chili and ginger are finely chopped or grated. When frying the vada, allow them to rise or puff up themselves. It takes around a few seconds, but you will see them rise. Then, flip them around and fry them on the other side. Do not keep Vada too thick or too thin. Too thick vada won’t cook inside, and too thin vada won’t fluff up. If the vada dough is stiff, add very little water and make it softer. This is a fried snack, but you can prepare it in the air fryer or bake it in the oven. You can use oat flour, corn flour (makai ka atta), rice flour, or Besan instead of whole wheat flour to make gluten-free versions. Add fresh methi, spinach, cilantro, or greens to this vada. Make sure to adjust the amount of water. In an airtight container, Bajri vada stays fresh for 3-4 days at room temperature. So it is suitable for traveling. Vadas stay fresh for up to a week in the fridge and three months in the freezer.
More Vada Recipes
Dal Vada Medu vada Dahi Vada Kaklat na vada
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