For the second day, I have a delicious snack from Gujarat. Made with bajra flour, these vadas are crispy and flaky and taste yum with a cup of coffee or tea. These are one of the dishes made two days before Janmashtami. The day before Janmashtami is Shitala Satam and they don’t light fire on the day. These vadas are served with some mango chunda and pickle. Even Dhebras are served on this day. As the vadas are deep fried they stay good even for two days.
When my sister was visiting me, I planned on making some snacks for her to serve during their arrival. As I had bajra flour in my freezer, I chose to make these crispy vadas. My taste tester for such recipes is Sruti. I didn’t want to serve them with out taste testing it as I was trying these for the first time. Sruti gave a thumbs up after tasting the vada and I was quite confident that my sister too would like it.
Usually fresh methi leaves are used for this vada or you can also make it plain without methi leaves. I didn’t want to skip the leaves but I don’t get them now. So I used kasuri methi in the dough and it was fgood. If using fresh methi, try to mix everything before adding water as the leaves them self have some water in them. While deep frying these vadas, have an eye on the flame. Use medium flame to fry the vadas and don’t over crowd the pan. The first batch, I kept the flame large, and the vadas started breaking. So the next batch I used medium flame and they turned out perfect. Adding ghee in the dough makes nice crispy vadas. So don’t skimp on it.
Recipe Source: Spice Up The Curry
Makes 20 Vadas
Bajra Flour – 1 cup
Whole Wheat Flour / Atta – 1/4 cup
Salt – to taste
Ghee – 3 tbs
Red Chilly Powder – 1 tsp
Garam Masala – 1/4 tsp
Sesame Seeds – 1 1/2 tsp
Carom Seeds – 1/4 tsp
Kasuri Methi – 2 tbs
Yogurt – 1/4 cup
Oil For Deep Frying
In a bowl mix together all the dry ingredients.
Add ghee and rub the flour until it incorporates well.
Add yogurt and mix well.
Now add table spoons of water and make a stiff smooth dough.
Pich small portions and shape them into balle.
Press each ball to make a flat vada.
Heat oil for deep frying.
Deep fry the vadas on medium flame until golden on both sides.
Drain oil and store in a jar once they cool.
Enjoy with a cup of coffee or tea, or serve it with a pickle.