HomeSnacksBhajiyaBajri methi na vada recipe | bajri na vada | bajri dhebra

Bajri methi na vada recipe | bajri na vada | bajri dhebra

Bajri methi na Vada, also known as bajri dhebra, is a popular Gujarati snack. They are crispy on the outside, soft on the inside, and offer a perfect combination of spicy, sweet, and tangy flavors. In this recipe, I share different masala techniques and the correct ingredient proportions, which help in making soft and fluffy Gujarati vada every time. These vadas have a great shelf life, allowing you to make and store them in the fridge. They are very tasty and can be enjoyed as a tea-time snack, for breakfast, or even as a light dinner, paired with Green Chutney and masala chai. Do give it a try!

The key to making crispy bajri methi vada at home are
  • Firstly, I made vada with methi leaves, bajra flour, wheat flour, and rava. Wheat flour provides binding to the vada mixture, while rava absorbs water from the dough and makes it crispy on the outside. The proportion of flour and methi should be equal in the vada dough.
  • Secondly, once all the ingredients are combined, they need to be kneaded into a soft dough that should not be tight. While kneading, do not add more water, as the water in the methi is sufficient to form the dough.
  • Lastly, apply some water on the vada surface, so that during frying, the vada becomes fluffy. Fry the vada on medium flame until it becomes crispy and golden brown on both sides.
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Recipe video

Bajri methi na vada recipe | bajri na vada | bajri dhebra

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine Indian
Servings 4 servings


  • 2 cups chopped methi leaves
  • 1.5 cup bajri flour
  • ¼ cup wheat flour
  • ¼ cup rava - fine variety
  • ½ cup curd
  • 2 tbsp oil
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp red chilli powder
  • Pinch of hing
  • ½ tsp ajwain
  • 1 tsp fennel seeds
  • 2 tbsp white sesame seeds
  • 3 tbsp jaggery
  • ½ tsp baking soda
  • 1 tsp lemon juice
  • 1 tbsp green chilli paste
  • 1 tbsp ginger-garlic paste
  • ½ cup coriander leaves
  • ¼ cup water or as required
  • Garnish: sesame seeds
  • Oil for frying


  • In a mixing bowl, combine ½ cup of curd and 2 tbsp of oil. Mix well and whisk the mixture for 2 minutes.
  • Now add ½ tsp of turmeric powder, salt to taste, 1 tsp of red chili powder, a pinch of hing, ½ tsp of ajwain, 1 tsp of fennel seeds, 2 tbsp of white sesame seeds, 3 tbsp of jaggery, ½ tsp of baking soda, and 1 tsp of lemon juice. Mix well until the masala combines and the mixture becomes slightly frothy.
  • Next, add 2 cups of chopped methi leaves, 1 tbsp of green chili paste, 1 tbsp of ginger-garlic paste, ½ cup of coriander leaves, 1.5 cups of bajri flour, ¼ cup of wheat flour, and ¼ cup of rava. Mix well.
  • Gradually add water and knead into a soft dough for the vada.
  • Take a cotton cloth and slightly wet it. Place small, ball-sized portions of the dough on it. Flatten them using a bowl or cup, apply some water and sesame seeds on them, and shape all the vada in the same way.
  • Heat oil and add the vada to it. Sprinkle some hot oil on the vada so they become fluffy and fry them on a medium flame until they become crispy on both sides.
  • Remove the fried vada and place them on a wire rack to allow excess oil to drain off.
  • Serve the bajri methi vada with chutney and fried chilies.


  • The proportion of methi and flour should be equal.
  • Wheat flour provides binding to the vada mixture.
  • Rava absorbs water from the vada mixture and makes it crispy.
  • The yogurt and oil mixture gives softness to the vada.
  • Knead a soft dough for the vada.
  • Apply some water on the vada so it becomes fluffy during frying.
  • Sprinkle some hot oil on the vada so it becomes fluffy.
  • Fry the vada on a medium flame. Do not fry it on a high flame.
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