KitchenFoodRecipes
04-10-2024
www.kitchenfoodrecipes.com
1 cup bajra (millet) flour
1/4 cup whole wheat flour
1/2 cup fresh fenugreek leaves (methi), chopped
1 small onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder (optional)
1 tablespoon sesame seeds
Salt, to taste
2 tablespoons yogurt
Water, as needed
Oil, for frying
In a mixing bowl, combine the bajra flour and whole wheat flour.
Add the chopped fenugreek leaves, onion, green chili, cumin seeds, turmeric powder, red chili powder, sesame seeds, and salt.
Mix well to combine the dry ingredients and add yogurt.
Gradually add water, a little at a time, and knead into a soft yet firm dough. The dough should not be too sticky but should hold together well.
Divide the dough into small balls, roughly the size of a lemon.
Take one ball and flatten it slightly with your fingers to form a round disc, about 1/4 inch thick.
Repeat with the remaining dough balls, placing them on a plate.
Heat oil in a deep-frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into the oil; if it rises to the surface quickly, the oil is hot enough.
Carefully slide the vadas into the hot oil, a few at a time. Do not overcrowd the pan.
Fry until they are golden brown and crispy, turning occasionally to ensure even frying on both sides.
Remove the vadas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the Methi Bajri Vada hot with a side of green chutney or yogurt for dipping. They’re perfect for tea-time and pair well with a hot cup of chai!
Adjust the spice level by adding more or less green chili and red chili powder, according to your preference.
You can also add grated ginger or garlic to enhance the flavor.
For a lighter version, try shallow frying or baking the vadas instead of deep frying.
