Bajra Methi Vada Recipe – Pearl Millet Flour Fritters step by step detailed video and photo recipes – Gujarati style vada or patties made from pearl millet flour, spices and herbs. A vegan snack.
Bajra Methi Vada Recipe is a traditional Gujarati snacks recipe. It is made from bajra flour, whole wheat flour fenugreek leaves and few spices. These Crispy vada recipe is a perfect monsoon recipe and can be served as an evening snack with green chutney and masala chai.
Bajra Methi Na Vada Recipe is a simple and delicious fritter made with Bajra or Pearl Millet and Whole Wheat flour. The addition of fenugreek leaves adds an additional dimension of flavors to the vada. It is deep fried and you can indulge in these tasty and crispy vadas on a winter day or rainy evening. Enjoy this with your family, or even serve it at a chai party.
Instead of deep-frying, you can also shallow fry the bajra vada or even make flatbreads 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.
Here I have added methi leaves in it, but it is optional. you can make plain vada as well. If you skip the methi then you might need little more water to knead the dough.
Visit my other popular and related recipes collection like
How to make Bajra methi vada with step by step :
1.Add garlic cloves, ginger and green chilies into chopper. Blend into fine.
2. Add methi leaves and again blend into fine.
3. In a mixing bowl, add bajra flour , turmeric, wheat flour, salt, jeera powder and methi mixture.
4. Mix well with hands and add a little water at a time to bring it together, and knead it into a stiff dough. At this stage, be careful not to add too much water at one go, or the dough will have excess moisture.
5. Apply 1tsp oil and mix well.Set the dough aside in the same mixing bowl and cover it. Let it rest for 15-20 minutes.
6. Preheat oil in a kadhai over a medium heat. While the oil is getting warmed up, divide the prepared dough into small marble sized portions.
7. Take each ball and roll it between your palms to make a smooth ball. Then flatten each ball out with your fingers, into a small disc. Ensure that the edges along the circumference are not cracked.
8. When the oil is hot enough, add the vadas one by one into the hot oil. Fry them in small batches, taking care not to overcrowd the kathai.
9. Deep fry till golden and crisp on both the sides. Then, using a slotted spoon, drain the excess oil and transfer them to a plate lined with an kitchen paper to absorb the excess oil.
10. Serve the Bajri Methi Na Vada along with Pudina Chutney and a steaming cup of Masala Chai.