Bajra vada recipe is yet another tea time snack dish that you should definitely try if you have not already. These delicious fried vada are easy to make and taste great with a cup of tea. Bajra (black millet) is bit bitter in taste however once we add all Indian spices it lifts its taste.
I remember as kid my mum used to serve these vada in a plate to us. And one by one we used to pick and enjoy them with tea. One thing I love about food is that it has memories attached to it. If you smell a dish you suddenly go back in time and remember the moment that was attached with it. Bajra wada has such fond memories for me.
Bajra is not usually consumed as staple diet in India nowadays. However back in time it was one of the common ingredient used when people use to cook on sigri / chula (lot of people do use them now also). You can make many different dishes with Bajra. My favorite is Bajra Rotlo (in Gujarati called bajra no rotlo). It goes really well with Baingan Bharta. The taste of bajra rotlo balances the spiciness of baingan bharta there by enhancing the flavors.
Raab (bajra ni raab) is yet another dish made from bajra. It is considered very healthy and recommended to new mums. Bajra Raab is famous in the state of Rajasthan and Gujarat.
Let us check the recipe of Bajra wada with step by step pictures.
Step by step recipe of Bajra Vada
In a mixing bowl take around 1 and 1/2 cup of bajra (black millet) flour.
Now add all required ingredients for bajra wada. Add red chili powder, coriander powder, turmeric powder, curd/yogurt and sesame seeds. Also add salt according to your taste.
Now while adding a little water knead a nice dough of bajra flour with all spices. Taste a little dough and check the seasoning. If required add a little salt and knead it in dough.
Divide the bajra flour dough into small puri size balls and gently press the dough balls to form a small disc.
For deep frying let us heat oil in a kadhai / deep bottom pan. Once the oil is sufficiently hot put one bajra vada into it and see if its frying properly. If ok add more bajra vada and deep fry them.
Deep fry the bajra vada until they gets nice golden brown color on low flame.
Rest the fried bajra vada on paper napkin and let the excess oil gets soaked. Bajra vada is ready to serve.
Serve bajra vada with tomato ketchup or coriander chutney and even with a cup of tea. I love eating bajra vada with tea as evening snacks.
- Bajra flour (Black millet flour): 1 1/2 cup
- Red chili powder: 1 tsp
- Turmeric powder: 1/2 tsp
- Coriander powder: 1 tsp
- Sesame seeds: 1 tsp
- Oil: 2 cups, for frying
- Coriander leaves: 1 cup, finely chopped
- Curd: 1 tbsp
- Salt: 2 tsp, to taste
- Water: 1/2 cup for kneading dough
- Take black millet flour (bajra) in mixing bowl.
- Add red chili powder, turmeric powder, curd, sesame seeds, coriander powder and salt to taste.
- While adding a little water at time knead bajra flour dough with all spices.
- Taste a little dough and check seasoning. Add salt if required.
- Divide the bajra flour dough into small puri size balls. Press the balls with hand and flatten them into disc shape.
- Heat oil in a kadhai (deep bottom pan) for deep frying bajra vada. Once hot add one vada and check if oil is hot enough.
- Deep fry bajra vada in oil and once they get nice golden brown color remove them and let the excess oil gets soaked on paper napkin.
- Bajra vada is ready to serve. Serve vada with tomato ketchup or tea.
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