{"id":27672,"date":"2023-08-23T14:56:02","date_gmt":"2023-08-23T21:56:02","guid":{"rendered":"https:\/\/www.cookingcarnival.com\/?p=27672"},"modified":"2023-08-23T14:56:03","modified_gmt":"2023-08-23T21:56:03","slug":"bajri-na-vada","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/bajri-na-vada\/","title":{"rendered":"Bajri Na Vada"},"content":{"rendered":"\n
Traditional Gujarati Savory snacks, Bajri Na Vada or Pearl Millet Fritters, are spicy, sweet, tangy and so addictive.<\/p>\n\n\n\n
This crispy vada recipe is a perfect monsoon recipe and can be served as an evening snack with green chutney and masala chai.<\/p>\n\n\n\n
These are usually made at festivals like Sitla Satam and Kali Chaudash (Narka Chaturdashi).<\/p>\n\n\n\n<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n
One of the most commonly consumed grains in India is bajri. It is often referred to as a “poor man’s staple.”<\/p>\n\n\n\n
Bajri is a powerhouse grain and has multiple health benefits.<\/p>\n\n\n\n
Because of its starch and insoluble fibers, Bajri makes a great long-acting source of energy and takes a longer time to break.<\/p>\n\n\n\n
Therefore, you feel fuller for longer. It is also a storehouse of amino acids essential in the production of proteins.<\/p>\n\n\n\n
The niacin in bajra also helps lower cholesterol and keep heart disease in check.<\/p>\n\n\n\n
I love bajri and make dishes like Rotla, khichdi, thepla, raab, Thalipeeth, vada, etc.<\/p>\n\n\n\n
Of all the dishes, Bajri Na Vada is my favorite dish.<\/p>\n\n\n\n
They are most commonly made during Sheetla Satam.<\/p>\n\n\n\n
On this day, Gujaratis do not eat HOT food by technically not turning on the stove.<\/p>\n\n\n\n
We prepare many dishes, and Bajri Na vada is one of the food made the day before (aka randhan chhath) as it kept well for a couple of days.<\/p>\n\n\n\n
As always, there isn’t a unique or particular way of making these Vadas, as each family has its unique way of the recipe.<\/p>\n\n\n\n
I am sharing the Vada recipe, the way my Dadi used to make it back in India.<\/p>\n\n\n\n
You’ll Love This Bajri Vada Recipe<\/strong><\/h2>\n\n\n\n
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This has a balance of sweet, sour, and spicy flavors.<\/li>\n\n\n\n
It is Crispy and slightly chewy.<\/li>\n\n\n\n
It makes a great evening snack with chai (tea).<\/li>\n\n\n\n
The vada keeps fresh for a few days, making it an ideal snack for traveling or picnics.<\/li>\n\n\n\n
You can indulge in these tasty and crispy vadas on a winter day or rainy evening.<\/li>\n\n\n\n
Great for meal planning<\/li>\n\n\n\n
Freezes well<\/li>\n<\/ul>\n\n\n\n
Ingredient required<\/strong><\/h2>\n\n\n\n
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.<\/p>\n\n\n\n
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Bajri atta (Pearl millet flour)<\/strong> – To get the best flavor and taste, use fresh flour.<\/li>\n\n\n\n
Chapati atta (Whole wheat flour) – A small amount of wheat flour is added for binding purposes.<\/li>\n\n\n\n
Sesame seeds<\/strong> – They add a nice texture and flavor.<\/li>\n\n\n\n
Garlic, ginger, Green chili <\/strong>– These bajri vadas are ginger, green chili, and garlic heavy. These ingredients give so many flavors and aromas. If you don’t like them, then reduce their amount.<\/li>\n\n\n\n
Sugar<\/strong> – It’s sweetness that compliments the sourness of yogurt\/curd. You can use jaggery instead of sugar.<\/li>\n\n\n\n
Sour yogurt\/curd<\/strong> – Make sure that yogurt (curd) is sour enough to get a slightly tangy flavor in the vada.<\/li>\n\n\n\n
Spices<\/strong> – You will need regular spices like salt, turmeric powder, red chili powder, and cumin-coriander powder.<\/li>\n\n\n\n
Oil<\/strong> – to make the vada soft and fry them.<\/li>\n\n\n\n
Baking soda<\/strong> – this helps Vada to puff up.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
Step-by-step process<\/strong><\/h2>\n\n\n\n
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Take bajra flour, atta, ginger, garlic, green chilies, red chili powder, turmeric powder, coriander-cumin powder, sugar, salt, sesame seeds, and oil in a big mixing bowl. Mix well.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
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Make a some space (hole) in the center of the mixture, and add baking soda and yogurt. Mix both very well.<\/li>\n\n\n\n
Now mix everything well. Add water and start kneading the dough.<\/li>\n\n\n\n
Make a very soft (softer than roti dough) and smooth dough.<\/li>\n\n\n\n
Lay a clean plastic sheet or damp cotton cloth on a worktop. Take a marble-sized ball from the dough and place it on the plastic sheet, cover it with one more plastic sheet, press using a flat bottom bowl (check video), and make a not-too-thick or thin 2″ diameter round disk.<\/li>\n\n\n\n
Sprinkle some sesame seeds and gently press them with your fingers so they stick to the disc.<\/li>\n\n\n\n
When you finish shaping the vada, heat the oil on medium heat for frying. Oil should be medium hot.<\/li>\n\n\n\n
Once hot, slide a few bajri vadas into the hot oil and fry. Don’t overcrowd the pan; fry a few at a time.<\/li>\n\n\n\n
Once puffed up, flip them and fry until golden from all sides.<\/li>\n\n\n\n
Remove them to the paper towel-lined plate using a slotted spatula when they are crispy and golden brown from both sides.<\/li>\n\n\n\n
Repeat with the remaining dough.<\/li>\n\n\n\n
Enjoy Bajri Na Vada with tea and chutney.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
Tips and notes<\/strong><\/h2>\n\n\n\n
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Make sure chili and ginger are finely chopped or grated.<\/li>\n\n\n\n
When frying the vada, allow them to rise or puff up themselves. It takes around a few seconds, but you will see them rise. Then, flip them around and fry them on the other side.<\/li>\n\n\n\n
Do not keep Vada too thick or too thin. Too thick vada won’t cook inside, and too thin vada won’t fluff up.<\/li>\n\n\n\n
If the vada dough is stiff, add very little water and make it softer.<\/li>\n\n\n\n
This is a fried snack, but you can prepare it in the air fryer or bake it in the oven.<\/li>\n\n\n\n
You can use oat flour, corn flour (makai ka atta), rice flour, or Besan instead of whole wheat flour to make gluten-free versions.<\/li>\n\n\n\n
Add fresh methi, spinach, cilantro, or greens to this vada. Make sure to adjust the amount of water.<\/li>\n\n\n\n
In an airtight container, Bajri vada stays fresh for 3-4 days at room temperature. So it is suitable for traveling.<\/li>\n\n\n\n
Vadas stay fresh for up to a week in the fridge and three months in the freezer.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
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<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n![\"pre-measured](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/08\/Bajri-Na-Vada-2.jpg\")
<\/figure>\n\n\n\n![\"step](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/08\/Bajri-Na-Vada-4.jpg\")
<\/figure>\n\n\n\n![\"making](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/08\/Bajri-Na-Vada-5.jpg\")
<\/figure>\n\n\n\n![\"showing](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/08\/Bajri-Na-Vada-1.jpg\")
<\/figure>\n\n\n\n![\"Bajri](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/08\/Bajri-Na-Vada-3-150x150.jpg\")
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