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bajra vadi recipe | bajre ka vada | bajra ni vadi traditional Gujarati farsan / snack | Gujarati bajri vada |
Tarla Dalal
02 April, 2025
Table of Content
About Bajra Vadi
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Ingredients
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Methods
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Dough for Bajra Vadi
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How to make Bajra Vadi
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Like bajra vadi
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Nutrient values
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bajra vadi recipe | bajre ka vada | bajra ni vadi traditional Gujarati farsan / snack | Gujarati bajri vada | with 22 amazing images.
bajra vadi recipe | bajre ka vada | bajra ni vadi traditional Gujarati farsan / snack | Gujarati bajri vada is a famous tea time snack from the land of Gujarat. Learn how to make bajre ka vada.
To make bajra vadi, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 24 equal portions. Take a portion of the dough and flatten it between your palms to form a 37 mm. (1½”) diameter thick circle. Gently press in the centre of the vadi to form a slight depression. Repeat steps 3 and 4 to roll and shape the remaining vadis. Heat the oil in a deep non-stick kadhai and deep-fry, half the vadis at a time on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Repeat step 6 to deep-fry the remaining vadis in one more batch. Cool completely and store in an air-tight container.
Perfect proportions of bajra flour and semolina give these Gujarati bajri vada an irresistible crunch, while an assortment of ingredients such as sesame seeds, spice powders and pastes give it a lip-smacking flavour. If you are Jain, you can skip adding garlic paste.
Curd though used in small quantities, is a must as it helps to improve the texture of the bajre ka vada. This snack is made in many households during the festival of Diwali too! A variation to this is Bajra Methi Vadi, often made in winters when fresh fenugreek leaves are available in plenty and cheap.
You can prepare a large batch of thisbajra ni vadi traditional Gujarati farsan / snack and store it in an air-tight jar, to serve with tea, or just as a snack. You can carry them to work or pack them for short break in your kids dabba to enjoy at go with friends while chatting.
Tips for bajra vadi. 1. Before you drop the bajra vadi for frying, check if the oil is hot or not by dropping a little portion of the mixture and if it comes up easily (after a few seconds) and you see small sizzling bubbles then the oil is ready to fry. If the mixture does not come up easily, the oil is not hot and if the mixture comes up quickly, the oil is more hot. So adjust the temperature accordingly and then start frying. 2. Fry the vadi on a slow flame is extremely necessary so it cooks well from inside also. 3. Before storing ensure to cool the vadis well, as even little warmth while storing can make them soggy.
Enjoy bajra vadi recipe | bajre ka vada | bajra ni vadi traditional Gujarati farsan / snack | Gujarati bajri vada | with step by step photos.
Tags
Preparation Time
5 Mins
Cooking Time
25 Mins
Total Time
30 Mins
Makes
24 vadis
Ingredients
For Bajra Vadi
1 cup bajra (black millet) flour
1 tsp sesame seeds (til)
1 tsp garlic (lehsun) paste
1 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tbsp semolina (rava / sooji)
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1 tbsp oil
1 tsp chilli powder
2 tbsp fresh curd (dahi)
salt to taste
oil for deep frying
Method
For bajra vadi
- To make bajra vadi, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
- Divide the dough into 24 equal portions.
- Take a portion of the dough and flatten it between your palms to form a 37 mm. (1½”) diameter thick circle.
- Gently press in the centre of the vadi to form a slight depression.
- Repeat steps 3 and 4 to roll and shape the remaining vadis.
- Heat the oil in a deep non-stick kadhai and deep-fry, half the vadis at a time on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Repeat step 6 to deep-fry the remaining vadis in one more batch.
- Cool the bajra vadi completely and store in an air-tight container.
bajra vadi recipe | bajre ka vada | Gujarati farsan | Video by Tarla Dalal
Bajra Vadi recipe with step by step photos
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To make Bajra vadi dough, in a deep bowl take 1 cup bajra flour.
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Add sesame seeds. Lightly crushed fennel seeds, ajwain can also be added to perk up the flavor of bajra vadi.
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Add garlic paste. Jains can skip adding garlic paste.
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Add green chilli paste.
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Add ginger paste.
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Add semolina to provide the bajra vadi a nice grainy texture.
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Add turmeric powder.
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Add asafoetida.
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Add oil. It will help in giving crispiness to the bajra vadi.
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Add chilli powder. We have used both green chilli paste and chilli powder to spice up the bajra vadi but, if you can’t handle so much spice then skip adding one.
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Add fresh curd to improve the texture of bajra vada and get soft bajra vadi from inside.
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Add salt to taste. For a variation, you can add fresh fenugreek leaves to the Bajra vadi dough.
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Combine all the ingredients and gradually add water to form a dough.
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Add enough water to knead into a semi-stiff dough. If the dough becomes very soft then add 1-2 tbsp of bajra flour. If the dough looks too stiff then add water as required and knead well.
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Divide the dough into 24 equal portions.
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To make Bajra vadi dough, in a deep bowl take 1 cup bajra flour.
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For preparing bajra vadi, take a portion of the dough and flatten it between your palms to form a 37 mm. (1½”) diameter thick circle. If the dough sticks to your palms then grease your hand with water or oil before shaping. The vadi should not be too thick or thin.
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Gently press in the centre of the vadi to form a slight depression.
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Repeat steps 1 and 2 to roll and shape the remaining Bajra vadis.
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For frying bajra vadi, heat the oil in a deep non-stick kadhai and drop in 6-7 vadis. Before you drop the bajra vadi for frying, check if the oil is hot or not by dropping a little portion of the mixture and if it comes up easily (after a few seconds) and you see small sizzling bubbles then the oil is ready to fry. If the mixture does not come up easily, the oil is not hot & if the mixture comes up quickly, the oil is more hot. So adjust the temperature accordingly and then start frying.
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Deep-fry Gujarati bajri vadi on a slow flame till they turn golden brown in colour from all the sides. Instead of deep-frying you can even shallow fry the bajri vadi for a healthier variation. Do not cook on a high flame as it will make them soft and can not be stored for a long time too. Ensure the pan is not crowded or else the temperature of oil will drop and bajra vadi will absorb a lot of oil on frying.
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Drain the Bajra Vadis on an absorbent paper to remove excess oil.
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- Similarly deep-fry the remaining Bajra vadis.
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Cool Bajra Vadis completely and store in an air-tight container.
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For preparing bajra vadi, take a portion of the dough and flatten it between your palms to form a 37 mm. (1½”) diameter thick circle. If the dough sticks to your palms then grease your hand with water or oil before shaping. The vadi should not be too thick or thin.
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- Like bajra vadi, then here are some delicious jar snack recipes that you would like to try. Also, check out our vast collection of yummy homemade jar snack recipes.
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Bajra Vadi
The Nutrient info is complete
Smita
March 13, 2025, midnight
In making this bajra Vadi, can I use lemon juice instead of fresh curd, as I am allergic to curd?
Tarla Dalal
March 13, 2025, midnight
Hi, you can avoid the curd and make the recipe without curd. Do not add lemon, it might turn bitter.
Neevkanak
March 13, 2025, midnight
Nice with tea and milk both healthy breakfast
Tarla Dalal
March 13, 2025, midnight
Thanks Neevkanak. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Padmini Khale
March 13, 2025, midnight
I tried this recipe and the expression is WOW. Amazing recipe which can be prepared jhatpat. Looking forward for trying others too. Thanks. Padmini
Tarla Dalal
March 13, 2025, midnight
Thanks Padmini. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Madhavi
March 13, 2025, midnight
I love this snack. It''s always been somebody making it and me enjoying it. Now I am going to make it myself. Thank you for the recipe.
Tarla Dalal
March 13, 2025, midnight
Hi Madhavi, Do try the recipe and we hope you enjoy it. Do let us know Happy Cooking !!
Ami
March 13, 2025, midnight
Liked this recipe..is there a way to bake this?? If any body has tried ..pl let me know.. We are trying not to eat deep fried food.. Ingredients look really good in this recipe
Mamta
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks Mamta. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Payal Parikh 86
March 13, 2025, midnight
I love this snack with a hot cup of tea, I often make these and store in a jar and eat them often and even carry them to office....
Anamit
March 13, 2025, midnight
I would like to know if the last step, deep frying, can be replaced with baking...if yes, what should the oven temperature and baking time be? Anamit
Tarla Dalal
March 13, 2025, midnight
Hi you can try by baking them.. try and bake them at 180 degree for 10 to 12 minutes.
Sonal Modi
March 13, 2025, midnight
I had some quantity of bajra flour and was just planning to use it and I came across this vadi. I quickly went to the kitchen and made it. It is spicy and excellent in taste. I served it as a snack.
Tarla Dalal
March 13, 2025, midnight
Hi Sonal , we are delighted you loved the Bajra Vadi recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
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