Bajri na Vada are disc shaped deep fried fritters made with pearl millet This Gujrati snack makes a perfect tea time snack .
We begin with Week 3 of our September Mega Marathon , and this week we are free to post any snacks . There is no clause ! I have decided to continue posting from Gujrat . Week 2 , I posted City Specific Specialities , this week it is going to be snacks which are popular in Gujju homes specially during festivals . These vadas can also be made for Sheetla Satam , when food is cooked a day prior to the festival.
Bajra is pearl millet , this millet is very popular in Rajasthan as well as Gujrat . The Rabaadi community enjoys the Bajre ka Rotla throughput the year . The Methi na Dhebras too are a popular sight in Gujju homes but these vadas are a speciality during Diwali Festival .
The vadas are slightly sweet with a lovely crunch of sesame seeds . There are variations where fenugreek leaves are added to make these Methi Bajre na Vada . Both the varieties are traditional to Gujrat and both have a shelf life of about 5 days .
These vadas can vary in size , they could be as small as a coin or as big as a mini poori . I have not rolled these , just pinched out tiny balls and pressed them with fingers . They are then deep fried . These vadas are not crunchy , but are just like pooris , a little soft , but taste amazing . Do give it a try .
Recipe Source : Shreeji Foods
Bajri na Vada
2 cups bajri flour
1/2 cup curd
1 tbsp oil
1 tbsp sweet Gujrati pickle ( optional )
1 tbsp ginger chilly paste
1 tbsp red chili powder
1/4 tsp carom powder
1 tsp turmeric powder
1 tbsp sesame seeds
2 tbsp sugar
1 tbsp besan
Salt to taste
Take a wide plate .
Mix all the above ingredients very well .
Add water gradually and bind a dough .
The dough should be like a paratha dough .
It should not be hard or very soft .
Cover and keep aside the dough for 10-15 minutes .
Knead the dough again to make it more pliable .
Pinch out tiny balls and flatten them with fingers .
Heat the oil , once heated simmer the flame .
Add the vadas and once they come up on the surface of oil , fry them on medium flame .
Stir and rotate continuously to get an even color .
Remove on a kitchen napkin .
Once cool , store them in an airtight container .
Week 1 Sweets
Day 3 Motichoor Cheese Cake
Day 6 Rabdi
Week 2 Gujrat – City Specific Specialities
Day 9 Tum Tum – Nadiad Special
Day 12 Limbu Mari ne Sev