Found this receipe on: http://www.spiceupthecurry.com/bajri-vada-recipe/
Changes I make to the receipe: Add 2 tbsp more oil to the dough.
Reason I make the changes: To adjust the crispiness to my taste. By adding more oil they are more crispy.
Special note: Follow the recipe exactly to get a great taste, especially the tips.
BAJRI VADA RECIPE | GUJARATI BAJRI NA VADA | BAJRI METHI VADA RECIPE
PREP TIME
COOK TIME
TOTAL TIME
Bajri methi vada - deep fried millet flour and fenugreek leaves dumplings, perfect as tea time
Author: Kanan
Recipe type: Snack
Cuisine: Gujarati, Indian
Yield: 30 vadas
INGREDIENTS
- Millet flour (Bajra flour) - 1 cup
- Whole wheat flour (atta) - ¼ cup
- Red chili powder - 1½ teaspoon
- Turmeric powder - ⅛ teaspoon
- Coriander powder - ½ teaspoon
- Jaggery or sugar - 1½ teaspoons
- Garam masala - ½ teaspoon
- Sesame seeds - ½ tablespoon
- Ajwain (carom seeds) - ½ teaspoon
- Green chilies - 2-3
- Garlic cloves - 4-5
- Salt - to taste
- Oil - 3 tablespoons + more for deep frying
- Fenugreek leaves (methi leaves) - 1 cup, plucked, measured, washed and then chopped
- Yogurt - ¼ cup
- Water - 2-3 tablespoons, more or less as needed
INSTRUCTIONS
- Mix in all the ingredients except water. It will start to come together.
- Add very little water at a time and knead into a stiff dough.
- Now take small marble sized portion, make smooth ball and flatten it out with your fingers. Make sure that there are not many cracks around the edges. Vada should be ⅛ inch thick.
- Make all the vadas and when you are about to finish heat the oil in pan for frying.
- Oil should be medium hot. Once hot, drop vadas into oil one by one. Fry few at a time. Fry till they are crispy and golden brown from both the sides.
- Remove it to a paper towel lined plate.
- Let it cool and serve warm or at room temperature with cup of hot tea or coffee.
NOTES
Taste – medium spicy with methi flavors. Crispy from outside and soft from inside
Shelf life – Once cools completely, it can stay fresh for 4-5 days in air tight container at room temperature.
Serving suggestions – serve as a breakfast or snack with tea or coffee.
Tips –
- If you like chewy vada then replace 2 tablespoons of oil with water.
- make sure to fry vadas on medium heat, otherwise they will remain raw from inside.
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Note: I have copied the receipe here in an effort to document the recipes I loved. This way I don't have to search the receipe again on internet and it is easier to share them with others. In no way do I intend to take any credit for the chef / author of the receipe. If you have issue with the receipe here please leave a comment and I will delete the receipe.
Shelf life – Once cools completely, it can stay fresh for 4-5 days in air tight container at room temperature.
Serving suggestions – serve as a breakfast or snack with tea or coffee.
Tips –
- If you like chewy vada then replace 2 tablespoons of oil with water.
- make sure to fry vadas on medium heat, otherwise they will remain raw from inside.
------------------------------------------------------------------------------------------------------------
Note: I have copied the receipe here in an effort to document the recipes I loved. This way I don't have to search the receipe again on internet and it is easier to share them with others. In no way do I intend to take any credit for the chef / author of the receipe. If you have issue with the receipe here please leave a comment and I will delete the receipe.
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