Bajra Vada or Pearl Millet Fritters is a traditional Gujarati savory snack recipe made from pearl millet flour (bajra flour), Kasuri methi, and a few spices. It is similar to the Indian flatbread cutlet/vada round small in shape that is deep-fried in oil. Bajri na vada is a perfect snack for the Sitla Satam festival and Kali Chaudash (Narka Chaturdashi) festival.
In this recipe, I have mixed the Bajra Flour with some whole wheat flour for binding because Bajra is a gluten-free ingredient. I have added a paste of ginger chili, curd, dry fenugreek leaves (aka Kasuri methi), carom seeds, sesame seeds, oil, sugar, and salt with the flour mixture and kneaded the dough. Once dough rests well, make vada and deep fry them until they are ballooned up and get a deep brown color crispy crust.
Variations for this traditional Bajra Vada Recipe :
- You can add fresh methi(fenugreek leaves) instead of Kasuri methi for a robust flavor.
- If you like garlic, then add it while adding ginger.
- To make these vada Gluten-free, you can skip whole wheat flour or can add any other gluten-free flour for binding purposes.
Traditionally Bajra Vada is prepared on the day of Randhan Chhath (2 days before Janmashthami) so that people can eat them during the Shitla Satam festival. It is because igniting the gas stove and cooking a fresh meal is not allowed on that day, and everyone has to eat food made a day before.
People make Bajri na vada on the day of Kali Chaudash (once day before Diwali) to perform that day’s special religious customs.
Although these vadas are deep-fried, Bajara flour is very nutritional. It is rich in insoluble fiber to help with digestion issues, weight loss, controls diabetes, and reduces cholesterol keeping heart disease in check. Bajra helps to feel full for a long time. It is rich in iron, calcium, omega-3, phosphorus, and essential phytochemicals.
How to Serve and Store Pearl Millet Fritters :
- Rather than relying on sugar-loaded cookies, biscuits, muffins, pancakes, and cereal, I prefer these typical Indian savory snacks with my cup of tea for breakfast.
- You can serve Bajra warm or cold with a hot cup of Indian chai, Chutneys, sweet mango pickle (Keri no chundo), or curd(yogurt) on the side. Also, make these vada as a snack during heavy rains in the monsoon season.
- It gives warmth to the body, so always make them when the climate is cold. You can also pack it for a tiffin box for school, offices, picnic, and out-station travels.
- You can prepare bajra vada in bulk and store once cooled completely in an air-tight container up to a couple of days at room temperature.
Here is the video recipe of the Bajra Vada :
You can also try some other traditional Gujarati recipes :
Please do try this Bajra Vada recipe and let me know how it turned out. If you like this recipe, then share it with your folks. Also, you can follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates. Until next time Happy Cooking!
Here is the recipe card of the Bajra Vada Recipe :
- Bajra Flour - 1 cup
- Whole wheat flour / aata - ¼ cup
- Green chilies - 2-3 according to taste
- Ginger - 1 inch
- Curd - ¼ cup
- Salt - 1 tsp, according to taste
- Sugar - 2 tsp, optional
- Sesame seeds - 1 tbsp
- Carom seeds - ½ tsp
- Turmeric - ½ tsp
- Kasur methi - 1 tbsp
- Oil - 2 tsp
- Oil for frying
- Water - as per need
- Make a paste of ginger and chili in mortar pastel and keep it aside.
- In a mixing bowl add bajra flour. Add sesame seeds, carom seeds, salt, kasuri methi, and sugar.
- Add ginger and chili paste.
- Mix well.
- Add curd and rub well.
- Add 1 tbsp of oil.
- Mix well.
- Now add 2 tbsp of water at a time and make a stiff dough.
- Then keep it aside for at least 30 minutes.
- After 30 minutes, just wet your fingers and prepare small vadas.
- Sprinkle some sesame seeds on top and press them gently. ( optional )
- Simultaneously, heat oil for frying.
- When the oil is enough hot, deep fry one vada until nicely golden brown in color and crunchy.
- Taste it and adjust the salt / any taste if required.
- Same way prepare all vadas and fry them in batches.
- Do not overcrowd the Kadai while frying.
- Serve warm with curd or masala chai.
- Store them in an airtight container and enjoy them until get over.
Can add garlic too.