When I was young, Ma would never let me help her with the frying. She would always get worried that I'd be a bit careless and hurt myself. Because of that, and because of the fact that fried items contain high fat content, I have never made fried items more than 3-4 times. So, this recipe in a way is one of the very rare fried dishes that I make.
Bajri vada is one of the several famous Gujarati 'farsaan's (salty snacks) made during Diwali festival. It is easy to make and they stay unperished for quite a long time, making it an ideal snack during Diwali festival. My husband's personal experience suggests that it is impossible to have just one vada ;) and it is extremely hard to resist temptation to have 3-4 at once:).
1 cup bajri(pearl millet) flour1/2 cup wheat flour1/8 cup suji1/4 cup plain yogurt1 tbsp ginger paste1 tbsp garlic paste1 chopped green chili1 tbsp sesame seeds1 tsp chili powder1 tsp turmeric powder1 tbsp coriander-cumin powder3 tbsp sugarsalt to tastewater/oil to knead doughoil for frying
- Mix together all the ingredients and knead the dough. For chewy texture, knead it with water, for softer texture, use oil.
- The dough should be little soft. Make about 15 balls. Pat the balls with hands to make small patties.
- Heat oil and fry the vadas.
- These can be eaten hot or cold.