Bajra Vada

 Bajra Vada

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INGREDIENTS:

1 cup bajra flour/pearl millet flour

2 tbsp whole wheat flour/atta

2 tbsp curd/dahi/yogurt

1 green chili + 2 garlic cloves + ½ inch ginger, crushed to a paste in a mortar-pestle

3 tbsp chopped coriander leaves

3 tsp white sesame seeds

¼ tsp turmeric powder/haldi

¼ tsp red chili powder/lal mirch powder

½ tsp coriander powder/dhania powder

½ tsp cumin powder/jeera powder

1 tbsp oil

½ tsp sugar or add as required

4.5 tbsp water or add as required

Salt as required

Oil for deep frying

INSTRUCTIONS:

• Take 1 cup bajra flour in a mixing bowl or in a rimmed plate/thali.
• Add 2 tbsp whole wheat flour/atta. Then add a paste of 1 green chili + 2 garlic cloves + ½ inch ginger. Also add 3 tbsp chopped coriander leaves.
• Now add the spices - ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, 3 tsp white sesame seeds, ½ tsp sugar and salt as per taste.
• Then add 2 tbsp curd.
• With a spoon mix everything very well.
• Now add 1 tbsp oil. Again mix.
• Then add 2 tbsp water and mix again.
• Add 1 to 2 tbsp more of the water and knead the dough. Do add more water if required. Knead to a smooth dough. Make a dough which is not very soft nor too tight. If the dough becomes soft, then add 1 or 2 tbsp or more of the bajra flour. If the dough become hard or looks dry, then add 1 to 2 tbsp water or as required.
• Cover and keep aside the bajra dough for 30 minutes or for a couple of hours.
• Make small to medium sized balls from the dough.
• Rub little water in your palms and shape each ball into a vada or patty. The patty should not be thick or thin. About ⅛ of an inch. Thinner than an aloo tikki.
• Heat oil for deep frying in a kadai or pan.
• Gently slid the vada in the hot oil. The oil should be medium hot.
• Prepare more vadas and add them to the oil.
• When one side is half done, turn over and fry the other side.
• Fry bajra vadas till golden and remove with a slotted spoon.
• Drain on kitchen paper towels.
• Serve bajra vadas hot or warm. Accompany the vadas with fresh or spiced curd/yogurt or with evening chai. These vadas stay good for a week too and also can be made as a picnic or travel snack.

Source: vegrecipesofindia

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