Food,Amazing Facts,Fitness,Diet Plans,Yoga,Detox Recipes: Recipe for Delicious Bajri Vada

BAJRI VADA

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

· 1 cup bajra flour/pearl millet flour

· 2 tbsp whole wheat flour/atta

· 2 tbsp curd/dahi/yogurt

· 1 green chili + 2 garlic cloves + ½ inch ginger, crushed to a paste in a mortar-pestle

· 3 tbsp chopped coriander leaves

· 3 tsp white sesame seeds

· ¼ tsp turmeric powder/haldi

· ¼ tsp red chili powder/lal mirch powder

· ½ tsp coriander powder/dhania powder

· ½ tsp cumin powder/jeera powder

· 1 tbsp oil

· ½ tsp sugar or add as required

· 4.5 tbsp water or add as required

· salt as required

· oil for deep frying

NOW GO STEP BY STEP SHOWN BELOW:

1. take 1 cup bajra flour in a mixing bowl or in a rimmed plate/thali.

2. add 2 tbsp whole wheat flour/atta

3. then add a paste of 1 green chili + 2 garlic cloves + ½ inch ginger. you can crush the ginger-garlic-chili in a mortar-pestle or in a small grinder. also add 3 tbsp chopped coriander leaves.

4. now add the spices – ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, 3 tsp white sesame seeds, ½ tsp sugar and salt as per taste. you can add more sugar if you want.

5. then add 2 tbsp curd.

6. mix everything very well with a spoon.

7. now add 1 tbsp oil. again mix.

8. then add 2 tbsp water and mix again.

9. add 1 to 2 tbsp more of the water and knead the dough. do add more water if required. i added 4.5 tbsp water.

10. knead to a smooth dough. make a dough which is not very soft nor too tight. if the dough becomes soft, then add 1 or 2 tbsp or more of the bajra flour. if the dough become hard or looks dry, then add 1 to 2 tbsp water or as required. cover and keep aside the bajra dough for 30 minutes or for a couple of hours. you can also keep overnight. the longer you keep the more softer textured vadas you will get and they will also puff up nicely when frying.

11. make small to medium sized balls from the dough.

12. rub little water in your palms and shape each ball into a vada or patty. the patty should not be thick or too thin. you can also roll the dough balls with a rolling pin in a zip lock bag.