Bajra na Wada (Gujarati Pearl Millet Vada)
Crisp Gujarati pearl millet fritters made with bajra flour, yogurt, and jaggery. Rest the semi-stiff dough, flatten into small discs, and fry until golden. Excellent with masala chai.
Ingredients
For the dough
- 1 1/2 cups bajra flour pearl millet flour
- 1/4 cup whole wheat flour atta
- 1 1/2 tablespoons jaggery grated
- 1/4 cup thick yogurt dahi; plus more as needed
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons dhana-jeera powder coriander-cumin
- 2 tablespoons minced green chili and ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon ajwain carom seeds
- 1 tablespoon sesame seeds plus extra for topping
- Pinch of hing (asafoetida), optional
- Salt, to taste
- 1 tablespoon ghee for rubbing into flour
Optional
- 1/2 cup fresh fenugreek leaves methi; washed and chopped
For frying
- Oil, for deep frying
Instructions
Make and rest the dough
- In a bowl, combine bajra flour and atta. Rub in ghee until sandy.
- Add turmeric, chili powder, dhana-jeera, minced chili-ginger-garlic, ajwain, sesame seeds, hing, salt, jaggery, and methi if using. Mix well.
- Add yogurt a little at a time and knead to a semi-stiff dough without adding water. Knead 5 to 7 minutes.
- Cover and rest at room temperature 2 to 3 hours.
Shape and fry
- Knead rested dough once. Divide into 24 equal portions and roll into balls.
- On greased parchment, press each ball into a 2-inch disc about 1/4 inch thick. Sprinkle extra sesame on top.
- Heat oil in a kadai on medium. Fry 3 to 4 vadas at a time until deep golden, turning gently. Drain on paper towels.
- Serve warm or at room temperature with masala chai.
Notes
Do not add water; use extra yogurt to bind if the dough cracks.
Resting 2 to 3 hours improves puff and a hollow, tender interior.
Ghee in the flour is traditional moyan; oil works for a lighter version.
Store cooled vadas in an airtight container at room temperature up to 2 days.
For vegan, use plant yogurt and oil instead of ghee; omit or use gluten-free hing.
Pair with millet handvo or bajra khichdi on colder nights (petitepaprika.com/millet-handvo/, petitepaprika.com/bajra-khichdi/).
Tried this recipe?Let us know how it was!