Bhajani Vade

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the bhajani flour, finely chopped onion, ginger-garlic paste, green chili paste, turmeric powder, red chili powder, coriander powder, asafoetida, and salt.
   • Add the chopped coriander leaves and mix all the dry ingredients thoroughly to ensure even distribution of spices.
   • Gradually pour in hot water while mixing with a spoon initially. Once it's cool enough to handle, knead with your hands to form a soft, pliable dough. It should be firm enough to hold its shape but not dry or crumbly.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flour to hydrate properly.
2. 2

   Shape the Vade

   • After resting, knead the dough again for a minute. Divide it into 16 equal-sized portions and roll them into smooth balls.
   • Take a small piece of plastic sheet, parchment paper, or a banana leaf and lightly grease it with oil.
   • Place one dough ball on the sheet. Wet your fingertips with a little water and gently pat the ball into a flat, circular disc about 2-3 inches in diameter and about 1/4 inch thick.
   • Using your index finger, make a small hole in the center of the disc. This traditional step helps the vade to cook evenly from the inside out.
3. 3

   Deep Fry the Vade

   • Heat the oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C or 350°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface steadily.
   • Carefully lift the plastic sheet and slide the shaped vade into the hot oil. Fry in batches of 3-4, avoiding overcrowding the pan.
   • Fry for about 3-4 minutes on the first side, until it becomes golden brown and crisp. Flip carefully using a slotted spoon.
   • Fry the other side for another 3-4 minutes until it's evenly golden brown and cooked through.
   • Remove the fried vade with the slotted spoon, allowing excess oil to drip back into the pan. Place them on a plate lined with paper towels to absorb any remaining oil.
4. 4

   Serve

   • Serve the Bhajani Vade immediately while they are hot and crispy.
   • They pair wonderfully with coconut chutney, spicy thecha, plain yogurt, or as an accompaniment to a Maharashtrian curry like Kombdi Rassa (chicken curry) or Matnacha Rassa (mutton curry).