These are my Mum's Bajri na Vada made the authentic Gujarati way. They're the perfect combination of spicy, sweet and tangy - or as I like to call it - the Gujarati golden ratio! The perfect snack for Sheetla Satam or served with tea, chutney or yogurt.
Note – This recipe has been updated from the archives – first published 9th August 2012. I’ve added new images and helpful content, the recipe remains the same.
If I had to describe these, I'd call them pearl millet and fresh fenugreek fritters. Using bajri no lot is what makes these unique from makai na vada.
The dough is left to ferment overnight and then shaped into vada. As the vada deep fry, they form a pocket of air that is characteristic for this recipe. You know you've perfected the technique when the vada are perfectly hollow inside. It's so satisfying to watch them fry!
The result - slightly sweet and spicy vada that are crispy on the outside and soft inside. Super duper addictive!
They are interchangeably called vada or dhebra. Usually though, dhebra, like my bajra methi dhebra, are made as flat-breads which are pan-fried rather than deep-fried. They are also very different to methi na thepla which again are pan-fried flatbreads!
My go-to for enjoying these vada is with a piping hot cup of masala chai. When my Mum makes these for sheetla satam, she makes other fried food and sweets that don't spoil easily. Just imagine a large preparation of Gujarati style dahi vada, bhel puri, handvo, dudhi thepla with sweets like sukhdi, churma ladoo with sugar or kuler ladoo.
On Kali Chaudash (which comes before Diwali), these vada are also made. Honestly, we'll find any reason! There is a custom in Gujarat on this day that you make these vada, along with rice kheer and puri, and place one on each end of a crossroad near your house.
We've never done this - there's never any vada left!!!
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Bajri Flour - also known as millet flour and it's usually grey in colour.
Makai flour - also known as maize flour. Both fine or coarse varieties will work.
Chapati atta - I have used normal roti flour but you can also use coarse wheat flour (bhakhri no jado lot).
Semolina - optional (if you use jado lot don’t add semolina).
Methi - fresh fenugreek leaves. Do not substitute with kasuri methi as these are not the same ingredient and will give you the wrong taste.
Green chilli ginger - crushed.
Yogurt - plain yogurt which can be either low fat or full fat but it has to be quite sour.
Turmeric powder
Sugar - you may add grated jaggery too – don’t skip totally but you may reduce the amount to suit your taste. If you add jaggery, first mix and dissolve in the yogurt. If you have added more jaggery or sugar than the recipe suggests, the vada will turn out darker, as the sugar caramelises.
Oil - needed for deep frying. I get the best results with vegetable oil or sunflower oil. Heavy oils like olive oil don't allow the vada to puff up as well.
Tips & Shaping Technique
- Make sure chili and ginger is finely chopped or pureed to prevent holes forming.
- Fermenting the dough overnight softens the dough (no more chewy vada, yay!) and leads to soft and fluffy vada. Do not skip this step and allow the dough to rest for a minimum of 8 hours.
- When frying the vada, allow them to rise or puff up themselves. It takes around 10/20 seconds but you will see them rise. Then flip them around and fry on the other side.
- Sometimes, you may have holes in the vada which prevent them puffing. This could be due to the sesame seeds puncturing the vada and letting the air escape.
- Put only one or two vada in the oil at once to give them enough room.
- Keep the oil temperature consistently on medium-high. If they brown too fast, lower the heat.
Shaping options
- Take a round dough ball and pat down using your fingers into rounds that are ½ cm thick.
- Place the dough ball on an even surface with a paper towel or parchment on top. Press down with a flat bottomed bowl or glass until you have achieved an even ½ cm thickness.
- Do not shape the vada too thick or too thin. If kept too thick they won't cook inside, if too thin they won't puff up.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Bajri Na vada
Equipment
- Kadai
- Slotted spoon
Ingredients
- 1 cup millet flour bajri no lot
- ¾ cup maize flour makai no lot
- ¾ cup wholewheat flour roti flour
- 3 tablespoon semolina sooji
- 2 tablespoon sesame seeds plus more for rolling
- 3 tablespoon sugar
- 3 tablespoon ginger and green chillies crushed/paste
- 1 teaspoon turmeric powder
- 5 tablespoon plain yogurt
- 5 tablespoon fenugreek leaves finely chopped
- salt to taste
- 1 tablespoon oil
Deep Frying
- oil
Instructions
- In a big bowl or plate place all the flours and other ingredients along with 1 tablespoon of oil. Combine well and knead a stiff dough with warm water.
- Cover the dough with a clean cloth and setaside to ferment for at least 8 hours or overnight.
- Next day, knead the dough once again for a couple of minutes. The dough should be a little softer.
- Divide the dough into equal size portions.
- Roll them into the sesame seeds.
- Lay a clean kitchen paper, plastic sheet or damp cotton cloth on a worktop.
- Place one ball on the worktop and press down using a flat bottom bowl. Make a disk that is not too thick or thin.
- Heat oil on medium heat, then carefully slip one vada and let it fry. Don't touch with the spoon until the vada puffs by itself. Once it does, you can turn.
- Once both sides are evenly fried, remove from the heat with a slotted spoon.
- Repeat with the remaining dough.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Vatsala says
I tried this recipe with few tweeks and it turned out so delicious!
Hayley says
@Vatsala, Thank you! Happy to hear this 🙂
Rafeeda AR says
It is simply intriguing to see how various recipes come up from similar ingredients. These vadas look so fluffy and soft...
mildly indian says
I love the way this post is written, explaining every detail to look forward to and avoid errors. From the temperature to the storage ways, I love it all.
Sandhya Ramakrishnan says
What a traditional recipe this is and I am becoming more and more of a Gujarati food fan. Love your step by step pictorials for beginners.
Lathiya says
The bajiri vada looks scrumptious. I love that you used different flours and the methi leaves addition is sure win.
Padma says
These bajri na vada look so delicious. I love the detailed post and you made it look so simple and anyone who tries to make it for the first time can never go wrong...fab share!
Motions and Emotions says
Some traditional recipes need patience and this is one of them... totally different than usual vadas
Mayuri Patel says
Our family is a huge fan of vada or as we call them makai na dhebra. I remember my mum use to make them for sitla saatam. Usually that's all we would have the whole day with milk or dahi. My granny was a believer of not eating too much on days of fasting.
Indfused says
The wadas look so scrumptious! I like your step by step photos and tips. What a fabulous share!
Vandana says
These bajri na vada look so delicious. Thanks for sharing, I will make them on this weekend.
Uma Srinivas says
I love Gujarati snacks. But never had this vada before. Bajri vada looks so delicious and flavorful!
Archana says
Simple yet delicious. I loved the way you have flattened them with the bowl. This is something very much doable for me.
Lata Lala says
Bajri methi na Vada reminds me of my gujarati friends who used to feed us these often during winters.
Your vadas have come out perfect with beautiful colour on top.