Indian
Gluten freeBajri na vada
Pearl millet and fenugreek fritters
બાજરી ના વડા: fried bajra-methi discs made on Randhan Chhath and eaten cold on Shitala Satam
On Randhan Chhath, the 'cooking sixth' in Gujarat, kitchens work all day frying food for the next day, Shitala Satam, when the stove is cleaned, worshipped and left cold out of respect for the goddess Shitala. Bajri na vada are always in that tin: bajra flour, fresh methi, yoghurt, jaggery, ginger and chilli patted into thick discs and fried, soft inside and crisp-edged, and even better cold with curd and pickle. Common mistake: oil that is too hot, which browns them before the thick middle cooks; fry on a medium heat until they puff, stop bubbling hard and turn deep brown. Chef's tip: wet your palms and pat the discs on a damp cloth or plastic sheet; bajra dough has no gluten and cracks if handled dry.
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- Easy
- Serves
- 6
- Per serving
- 300 kcal
Ingredients
For the dough
- 1 ¾ oz fresh fenugreek leavesfinely chopped
- 3 ½ oz plain yoghurt
- 1 ¾ oz jaggerygrated
- 1 tbsp ginger-green chilli paste
- 1 tbsp white sesame seeds
- ¼ tsp ground turmeric
- 1 tsp salt
- 2 tbsp oil
- ¼ cup wateras needed
To fry
- 2 ½ cups oil for deep-frying
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Method
0/4 doneStep 1: Dissolve 1 ¾ oz jaggery in 3 ½ oz plain yoghurt. Mix 9 oz bajra (pearl millet) flour, 1 ¾ oz fresh fenugreek leaves, 1 tbsp ginger-green chilli paste, 1 tbsp white sesame seeds, ¼ tsp ground turmeric, 1 tsp salt and 2 tbsp oil in a bowl, add the curd mix and knead, adding ¼ cup water as needed, to a soft, slightly sticky dough.
8 minStep 2: Divide into 18 balls. With wet palms, pat each on a damp cloth into a disc 6–7 cm wide and 5 mm thick, and poke a hole in the centre with your finger.
12 minStep 3: Heat 2 ½ cups oil for deep-frying to about 350°F, medium. Slide in 4–5 vada and fry for 4–5 minutes, turning, until puffed, deep brown and the bubbling quietens.
20 minStep 4: Drain on paper. Eat warm, or cool completely, store covered and eat cold the next day with curd.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 6 g
- Carbs
- 36 g
- Fat
- 15 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bajri na vada take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain yoghurt?
- Greek yoghurt loosened with a little milk.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
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