bajra vada recipe, how to make gujarati bajri vada recipe

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gujarat bajri vada recipe
gujarati bajra vada recipe - crisp and soft patties made from pearl millet flour.
4.43 from 7 votes
total time:
30minutes

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

bajra vada, bajra vada recipe

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:

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:

gujarat bajri vada recipe
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.

bajra flour for bajra vada recipe

2. add 2 tbsp whole wheat flour/atta.

atta for bajra vada recipe

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.

ginger for bajra vada recipe

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.

spices for bajra vada recipe

5. then add 2 tbsp curd.

curd for bajra vada recipe

6. with a spoon mix everything very well.

making bajra vada recipe

7. now add 1 tbsp oil. again mix.

oil for bajra vada recipe

8. then add 2 tbsp water and mix again.

water for bajra vada recipe

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.

kneading bajra vada dough

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.

bajra vada dough

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

bajra vada 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.

bajra vada dough

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.

oil for bajra vada recipe

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

frying bajra vada recipe

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

frying bajra vada

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

frying bajra vada

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

frying bajra vada

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.

bajra vada, bajra vada recipe

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

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.


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35 comments/reviews

  1. Hi,
    Can we add any other vegetables while making this vada? Grated carrot /cabbage, maybe finely chopped onions?? Will all this alter the taste much?

    • Uma, yes you can add. but the taste will change.

  2. Hi .. loved this recipe thanks

    • thanks sulekha for positive feedback 🙂

  3. I just love all your recipes a lot and the most lovely thing is pictures.

    • thank you toral 🙂

  4. Hi Dassana,

    Initially i was lil skeptical about trying you recipes but now i must say i have stopped looking at other websites for cooking. Though being from southern part of India ur traditional Gujarati recipes are so authentic. I just love them. Thank you for posting all your recipes. The most lovely thing about ur recipes are pictures. You post pics of most of the recipes. A big ton of thanks to u.

    • thanks again for this lovely comment toral 🙂

  5. Hello
    THX for the recipe. I read to add fenugreek leaves but do not see that in the recipe.
    ” 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”

    So when do I add methi-fenugreek leaves?

    • add the methi leaves, when you add the ginger+garlic+green chili paste.

  6. So healthy recipes
    Thanks

    • welcome swati

  7. Thank u for the healthy recipe .

    • welcome.

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