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Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 + 1/2 cups Bajra/pearl millet flour
  • 1/4 cup atta/ whole wheat flour
  • 1.5 tablespoons jaggery chopped/grated
  • 1/4 cup yogurt plus more if needed
  • 1 teaspoon haldi/turmeric powder
  • 1 teaspoon mirchi/chili powder
  • 2 teaspoons dhana-jeera powder/coriander cumin powder
  • 2 tablespoons minced chili +ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon ajwain seeds
  • 1 tablespoon sesame seeds plus some more to top the Vada.
  • a pinch of hing
  • salt to taste
  • 1 tablespoon ghee
  • Oil for deep frying

Method
 

  1. In a mixing bowl, mix the bajri and wheat flours and add the ghee. Rub the three well. Now add all the spices, salt, seeds, jaggery, minced ginger+chili+garlic. Mix well.
  2. Add the yogurt, little at a time and begin to knead the dough.
  3. Knead the mix to a semi stiff dough. Something like roti dough.
  4. Knead for 5-7 minutes.
  5. Cover and allow it to rest for 2-3 hours.
  6. After the dough has rested enough, knead it once again.
  7. Divide it in 24 equal parts. We are looking for small lime sized dough balls.
  8. Take a plastic or a grease proof paper, place a dough ball on it, sprinkle some sesame seeds and flatten the ball to a 2 inch disc. (like shown in the picture)
  9. Repeat with rest of the dough balls.
  10. Simultaneously, pour oil in a kadai to deep fry these vadas.
  11. Keep the flame to moderate.
  12. Once the oil has heated up begin frying 3 - 4 vada at a time.
  13. Fry the Vada in gently simmering oil till they are golden brown outside.
  14. Remove from oil and drain on kitchen paper.
  15. Repeat till you have deep fried all the Vada.
  16. Serve Bajri na Vada with a hot cup of Chai...

Notes

Ghee is believed to neutralize some hot properties of Bajri hence, have used ghee as moyan you may use oil if you want to.. Do not add water, increase or decrease the all quantity of yogurt to knead a semi stiff dough.