A traditional Andhra snack, Sajja Bara are crispy, golden-brown fritters made from pearl millet flour, finely chopped onions, and aromatic spices. These savory, slightly spicy vadas are perfect for an evening tea-time treat or as a crunchy appetizer.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
356cal
7gprotein
47gcarbs
16g
Ingredients
2 cup Pearl Millet Flour (Also known as Sajja Pindi)
1 large Red Onion (Finely chopped)
4 pcs Green Chili (Finely chopped, adjust to taste)
A classic Bengali coconut chutney with the sharp, pungent kick of mustard seeds. This 'Narkel Chutney' is tangy, spicy, and the perfect accompaniment to fritters, snacks, or a simple meal of rice and dal.
Crispy Sajja Bara with tangy Nadia Chutney – a fiber-rich, energy-giving vegan delight!
This odia dish is perfect for lunch. With 460.96000000000004 calories and 8.57g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup Vegetable Oil (For deep frying)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the pearl millet flour, finely chopped onion, green chilies, grated ginger, cumin seeds, chopped coriander leaves, chopped curry leaves, and salt.
Mix all the ingredients thoroughly with your fingertips until well combined.
Gradually add hot water, a little at a time, and knead to form a firm, smooth, and non-sticky dough. The dough should be stiff enough to hold its shape. This should take about 5-7 minutes.
2
Shape the Vadas
Divide the dough into 16 equal-sized portions and roll each portion into a smooth ball.
Lightly grease your palms or a small piece of plastic sheet/banana leaf with a drop of oil.
Take one dough ball and place it on your palm or the greased sheet. Gently flatten it into a disc about 2-3 inches in diameter and approximately 1/4 inch thick. Ensure the edges are smooth and not cracked.
3
Deep Fry the Vadas
Heat the vegetable oil in a kadai or deep pan over a medium flame. To test if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface immediately without browning too quickly.
Carefully slide 3-4 shaped vadas into the hot oil, making sure not to overcrowd the pan.
Fry for 3-4 minutes on one side until the bottom turns golden brown and crispy.
Gently flip the vadas using a slotted spoon and fry the other side for another 3-4 minutes until they are evenly golden brown and crisp all over.
Repeat this process in batches for the remaining dough.
4
Drain and Serve
Once cooked, remove the vadas from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the Sajja Bara immediately while they are hot and crispy with peanut chutney, coconut chutney, or tomato ketchup.
105cal
1gprotein
5gcarbs
9gfat
Ingredients
1 cup Fresh Coconut (grated)
2 Green Chilli (stems removed, adjust to taste)
1.5 tsp Black Mustard Seeds (divided into 1 tsp for grinding and 0.5 tsp for tempering)
1 tsp Tamarind Paste (or a small marble-sized ball of seedless tamarind soaked in warm water)
0.5 tsp Sugar (to balance the flavors)
0.5 tsp Salt (adjust to taste)
3 tbsp Water (as needed for grinding)
2 tsp Mustard Oil (for authentic flavor)
1 Dried Red Chilli (broken into two pieces)
6 Curry Leaves (fresh)
Instructions
1
Prepare the Chutney Paste
In a blender or grinder jar, combine the grated fresh coconut, green chilies, 1 teaspoon of black mustard seeds, tamarind paste, sugar, and salt.
Add 2 tablespoons of water to help the ingredients move.
Grind the mixture in short pulses to a thick, slightly coarse paste. Avoid over-grinding. If needed, add the remaining 1 tablespoon of water to achieve the right consistency. Scrape down the sides of the jar as needed.
Transfer the ground chutney to a serving bowl.
2
Prepare the Tempering (Tadka)
Heat the mustard oil in a small pan (tadka pan) over medium heat. Wait until it becomes fragrant and you see faint smoke, which takes about 1-2 minutes. This step is crucial for removing the raw smell of mustard oil.
Carefully add the remaining 0.5 teaspoon of black mustard seeds. Let them splutter and pop completely, which should take about 20-30 seconds.
Add the broken dried red chili and fresh curry leaves. Stand back as the curry leaves will splutter intensely. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
