bajra vada recipe with step wise pics – gujarati style vada or patties made from pearl millet flour, spices and herbs.

recently on one of the days when it was raining heavily, i had made these vadas. they are easy to prepare and makes for a nice monsoon snack with the evening chai.

a variation of this tasty snack, has methi or fenugreek leaves added to it. there is also curd added to the recipe, which gives these patties a good soft texture. bajra is a warming food, so good when the climate is cold. a few more recipes on blog which has bajra in them are:

• bajra khichdi
• bajra bhakri
• instant thalipeeth recipe

instead of deep frying, you can also shallow fry the bajra vadas or even make flat breads and roast them on a tava/skillet. the recipe has some whole wheat flour added to it. if you are allergic to gluten, then just skip adding whole wheat flour.

serve bajra vada with plain curd or spiced curd or with tea. they can also be packed for picnics or travels. they stay well in an airtight jar or box for 8 to 10 days.

if you are looking for more snacks recipes then do check punugulu, dahi bhalla, masala vada, chana dal vada and veg vada recipe.

bajra vada recipe details below:

4.43 from 7 votes

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gujarat bajri vada recipe

gujarati bajra vada recipe - crisp and soft patties made from pearl millet flour.

course snacks

cuisine gujarati

prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 2 to 3

author dassana

ingredients (1 cup = 250 ml)

• 1 cup bajra flour (pearl millet flour)
• 2 tablespoon whole wheat flour (atta)
• 2 tablespoon curd (dahi or yogurt)
• 1 green chili + 2 garlic cloves + ½ inch ginger - crushed to a paste in a mortar-pestle
• 3 tablespoon chopped coriander leaves (dhania patta)
• 3 teaspoon white sesame seeds (safed til)
• ¼ teaspoon turmeric powder (haldi)
• ¼ teaspoon red chili powder (lal mirch powder)
• ½ teaspoon coriander powder (dhania powder)
• ½ teaspoon cumin powder (jeera powder)
• 1 tablespoon oil
• ½ teaspoon sugar or add as required
• 4.5 tablespoon water or add as required
• salt as required
• oil for deep frying

how to make gujarat bajri vada recipe

making dough for bajra vada:

1. take 1 cup bajra flour in a mixing bowl or in a rimmed plate/thali.
2. add 2 tbsp whole wheat flour/atta. then add a paste of 1 green chili + 2 garlic cloves + 1/2 inch ginger. also add 3 tbsp chopped coriander leaves.
3. now add the spices - 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 3 tsp white sesame seeds, 1/2 tsp sugar and salt as per taste.
4. then add 2 tbsp curd.
5. with a spoon mix everything very well.
6. now add 1 tbsp oil. again mix.
7. then add 2 tbsp water and mix again.
8. add 1 to 2 tbsp more of the water and knead the dough. do add more water if required. i added 4.5 tbsp water.
9. 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.
10. cover and keep aside the bajra dough for 30 minutes or for a couple of hours.
11. make small to medium sized balls from the dough.
12. rub little water in your palms and shape each ball into a vada or patty. the patty should not be thick or thin. about 1/8 of an inch. thinner than an aloo tikki.

frying bajra vada:

1. heat oil for deep frying in a kadai or pan.
2. gently slid the vada in the hot oil. the oil should be medium hot.
3. prepare more vadas and add them to the oil.
4. when one side is half done, turn over and fry the other side.

5. fry bajra vadas till golden and remove with a slotted spoon.

6. place the fried bajra vadas on kitchen paper towels to remove excess oil.

7. serve bajra vadas hot or warm. accompany the vadas with fresh or spiced curd/yogurt or with evening chai. 

8. these bajra vadas stay good for a week too and also can be made as a picnic or travel snack.

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step by step bajra vada recipe below:

1. take 1 cup bajra flour in a mixing bowl or in a rimmed plate/thali.

2. add 2 tbsp whole wheat flour/atta.

3. then add a paste of 1 green chili + 2 garlic cloves + ½ inch ginger. you can crush the ginger-garlic-chili in a mortar-pestle or in a small grinder. also add 3 tbsp chopped coriander leaves.

4. 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. you can add more sugar if you want.

5. then add 2 tbsp curd.

6. with a spoon mix everything very well.

7. now add 1 tbsp oil. again mix.

8. then add 2 tbsp water and mix again.

9. add 1 to 2 tbsp more of the water and knead the dough. do add more water if required. i added 4.5 tbsp water.

10. 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. you can also keep overnight. the longer you keep the more softer textured vadas you will get and they will also puff up nicely when frying.

11. make small to medium sized balls from the dough.

12. rub little water in your palms and shape each ball into a vada or patty. the patty should not be thick or too thin. you can also roll the dough balls with a rolling pin in a zip lock bag.

13. heat oil for deep frying in a kadai or pan. gently slid the vada in the hot oil. the oil should be medium hot.

14. prepare more vadas and add them to the oil.

15. when one side is half done, turn over and fry the other side.

16. fry bajra vadas till golden and remove with a slotted spoon.

17. place the fried bajra vadas on kitchen paper towels to remove excess oil.

18. 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 and also can be had as a picnic or travel snack.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.