Bajri na Vada is a popular Gujarati snack made with bajra flour and everyday spices. These vadas are crispy on the outside, soft on the inside, and offer a perfect blend of spicy, sweet, and tangy flavors.
In this recipe, I share a special masala preparation technique and a rolling method that makes shaping the vadas quicker and easier. I’ve also shared the right ingredient proportions to help you make soft and fluffy Gujarati-style vadas every time. These vadas have a good shelf life and can be stored in the fridge. They taste amazing and can be enjoyed as a tea-time snack, breakfast, or even a light dinner, served with green chutney and masala chai. Definitely give them a try!
Key Tips to Make Crispy Bajri Vada at Home:
- Flour Combination: I used a mix of bajra flour, wheat flour, and rava. Wheat flour helps bind the dough, while rava absorbs moisture and gives the vada a crispy texture. You can also use coarse wheat flour in place of rava.
- Masala Technique: I first prepared a curd and jaggery mixture and mixed all the spices into it. This helps the masalas blend well and enhances the flavor of the vada. Once the mixture is ready, knead it into a medium-soft dough. Avoid adding too much water; the dough should be soft but not sticky or tight.
- Rolling Method: Instead of shaping each vada by hand, I used a rolling technique. I rolled the dough into a large roti and cut out round vadas from it. This method not only makes the process faster but also helps the vadas puff up nicely. You can also shape them by hand in the traditional way if you prefer.
- Frying Tip: Sprinkle or splash a little hot oil on the surface of the vadas before frying. This helps them puff up during frying. Fry on medium flame until they turn crispy and golden brown on both sides.
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Recipe video
Bajri na vada recipe | Gujarati bajri vada | bajri dhebra
Ingredients
- 1.5 cup bajra flour
- ¼ cup wheat flour
- ¼ cup rava
- 3 green chilli
- 1 inch ginger
- 4 garlic cloves
- 1 tsp cumin seeds
- ¼ cup curd
- 3 tbsp jaggery
- ½ tsp turmeric powder
- Salt to taste
- ½ tsp red chilli powder
- Pinch of hing
- ½ tsp ajwain
- ½ tsp garam masala
- 1 tsp kasuri methi
- 1 tsp fennel seeds
- 2 tbsp white sesame seeds
- 2 tbsp oil
- ½ cup coriander leaves
- ¼ cup water or as required
- Oil for frying
Instructions
- In a mixer jar, add 3–4 green chillies, 1-inch piece of ginger, 4 garlic cloves, and 1 tsp cumin seeds. Coarsely grind them without adding water. Keep the paste aside.
- In a mixing bowl, add ¼ cup curd and 3 tbsp jaggery. Mix well until the jaggery completely dissolves.
- Now add the prepared green chilli-ginger-garlic paste, ½ tsp turmeric powder, salt to taste, ½ tsp red chilli powder, a pinch of hing, ½ tsp ajwain, ½ tsp garam masala, 1 tsp kasuri methi, 1 tsp fennel seeds, 2 tbsp white sesame seeds, 2 tbsp oil, and ½ cup chopped coriander leaves. Mix everything well.
- Add 1½ cups bajra flour, ¼ cup wheat flour, and ¼ cup rava (semolina). Mix thoroughly.
- Add about ¼ cup water or as required, and knead a semi-soft dough for the vada.
- Cover and let the dough rest for 10 minutes.
- Take a portion of the dough and roll it into a large ball. Roll the dough into a medium-thick roti, then cut out round vadas using a glass or bowl (refer to the video).
- Prepare all the vadas in the same way.
- Heat oil in a pan. Add the vadas and carefully splash hot oil over them so they puff up. Then lower the flame and fry the vadas on medium heat until they turn crispy and golden brown on both sides. Fry all the vadas similarly.
- Serve hot bajra vadas with chutney.
Notes
- The yogurt and jaggery mixture adds flavor and softness to the vada.
- Wheat flour helps bind the vada mixture.
- Rava absorbs moisture from the mixture and makes the vada crispy.
- Knead a medium-soft dough for the vada.
- Sprinkle some hot oil over the vada to make it puff up.
- Fry the vada on medium flame; avoid frying on high flame.
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