Thursday, 9 August 2012

Gujrati Bajri Na Vada - Gujarati style Millet Flour Pakora

Made n Enjoyed
Hello readers,

In Gujarat we observed Sheetla Satham on Krishana paksha saptami thithi during Shravan month. This religious festival dedicated to goddess Sheetla Devi, who is worshipped to get rid of diseases like chicken pox .  In Gujarati Sheetla mean Chicken Pox. This day is hugely popular and celebrated in those families who have small kids , and if their kids had chicken pox that year, their mother vows to visit seven different households and ask for food donation for herself and she wouldn't eat any other food that day.



On this day Gujarati's do not eat HOT food, neither we turn on our stoves or ovens, not even M/W . You're must be wondering then how do we survive on this day ? do we fast ? No, we don't fast, actually we eat cold food, which was prepared on previous day called " Randhan Chath " means " Cook on sixth day of the month of Shravan "...

We prepare so many dishes, which can survive 24 hours and they don't go off , mostly fried foods like Puri, vada, pakora, savoury snacks, and many sweets. We consumed cold food after worshipping the Sheetla Devi in the morning. In many household people do eat hot food in the evening including my family, some how I can't survive on cold food even one day :-)



My mum used to make so many dishes like Thepla, Handvo, Ghever and many more dishes, I love all of them but one particular dish which I love and now my kids and hubby too, is Bajri na Vada.Typical Gujrati dish !  They do look like puris but they are not thin as puris also they are patted out to be as a patty, not rolled with rolling pin. We can't get enough of it. Have it HOT or COLD with cup of tea, ahhhhhhh it's heaven. Perfect for any time snacking and Travelling.



You will need:-
  • 1 cup Bajri atta ( millet )
  • 1 cup Makai atta ( corn )
  • 1 cup roti atta ( wheat )
  • 1/4 cup semolina
  • 1/2 tsp haldi ( tumeric powder ) optional
  • 3-4 tbsp sesame seeds
  • 3-4 tbsp fresh ginger and green chilli paste
  • 2 tbsp finely chopped fresh coriander and fenugreek leaves ( fenugreek leaves optional )
  • Salt to taste
  • 1 tbsp sugar
  • 2-3 tbsp hot oil
  • 1/2 cup very sour  plain yogurt - dahi
  • Oil for frying
  • If you like you can add minced garlic too


Method:-
In one bowl mix all the above ( except the oil ) and leave to ferment over night or at least for 6-8 hours. Dough should little harder than chapatti dough.
When you are ready to make once again knead a little such that the dough is smooth, if it's too soft add some bajri flour.
Add hot oil and knead again. The final consistence should be harder than chapatti dough.
Take enough dough to make a round disk around 2 inch diameter.
Simply pat into shape between two plastic sheets.
Then deep fry till dark brown on medium heat in HOT oil, they should puff up a little.
Drain on kitchen paper to drain any excess oil.
Serve Hot or Cold with sweet tea .
Enjoy as much as we did !!

Linking this dish to Know Your Flours - Millet Flour guest host by Akheela event by me.
Celebrate - Monsoon of India guest host by Sayantani event by me.
Celebrate - Month of Shravana guest host by Sangeetha event by me.
Simona's Cooking with Seeds - Rye or Millet event by Priya Surresh.
And Archana's guest host event WTML owner of Gayathri.


13 comments:

  1. Omg, those vadas are definitely addictive, feel like munching some.

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  2. I made makai vadas. Yours look tasty.

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  3. Like you I also can't enjoy cold food :-( lovely recipe...

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  4. delicious and yummy !!! Join in Fast Food Event - Noodles .

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  5. awesome recipe....vadas looks so delicious...

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  6. Nice authentic recipe.will surely try this soon..

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  7. Happy Krishna Jayanti to you. Interesting story and such stories never cease to wonder us.
    Love Ash.

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  8. thank you for linking this delicious pakora looks wonderful

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  9. I like reading about food traditions: some of them are a bit mysterious, but we follow them and enjoy them nonetheless. Thank you for your contribution to Cooking with Seeds.

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  10. Hi Jagruti! Love this post!!

    My chachi used to make this banana raita on Sheetla Satham. I know it had 'rai na kuriya' in it and it was delicious. We always ate it with thepla. It is so delicious! I can't find the recipe anywhere so I was wondering if you knew it? Thanks a bunch!!

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    Replies
    1. Hi Alpa, yes, I know this recipe. surely I will try to post this recipe.

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