bajra vadi recipe | bajre ka vada | bajra ni vadi traditional Gujarati farsan / snack | Gujarati bajri vada |

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.

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