Bajra Vada with Tamarind Chutney

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large mixing bowl, combine the bajra flour, atta, sesame seeds, carom seeds, turmeric powder, red chili powder, asafoetida, sugar, and salt.
   • Whisk the dry ingredients together for 30 seconds to ensure they are evenly distributed.
2. 2

   Add Wet Ingredients and Greens

   • To the dry mixture, add the finely chopped fenugreek leaves, grated ginger, chopped green chilies, sour curd, and 2 tablespoons of oil.
   • Using your fingertips, rub the oil and curd into the flour mixture until it resembles coarse breadcrumbs. This process, known as 'moyan', is key to a crispy vada.
3. 3

   Knead and Rest the Dough

   • Gradually add a tablespoon of warm water at a time and knead to form a stiff, yet pliable dough. Be careful not to add too much water; the dough should not be sticky.
   • Knead for 2-3 minutes until the dough is smooth.
   • Cover the bowl with a damp cloth and let the dough rest for 15 minutes. This allows the flours to hydrate and flavors to meld.
4. 4

   Shape the Vadas

   • After resting, knead the dough again for a minute. Grease your palms with a little oil.
   • Divide the dough into 20 equal-sized portions and roll them into smooth balls.
   • Gently flatten each ball between your palms to form a disc about 2 inches in diameter and 1/4 inch thick.
   • Using your index finger, make a small hole in the center of each vada. This helps it cook evenly from the inside.
5. 5

   Deep Fry the Vadas

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the surface steadily.
   • Carefully slide 4-5 vadas into the hot oil, ensuring not to overcrowd the pan.
   • Fry on a medium-low flame for about 6-8 minutes, flipping them occasionally, until they are deep golden brown and crisp on both sides.
   • The vadas will float to the top when they are nearly done.
6. 6

   Drain and Serve

   • Once fried, use a slotted spoon to remove the vadas from the oil.
   • Let them drain on a wire rack or a plate lined with paper towels to remove excess oil.
   • Serve the Bajra Vadas hot with plain yogurt, green chutney, or a hot cup of masala chai.