Bhajani Vade
Crispy, savory fritters from Maharashtra made with a unique multi-grain flour called Bhajani. These vade are spiced with traditional Indian flavors and deep-fried to golden perfection, perfect as a snack or with a meal.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.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.
- c.Add the chopped coriander leaves and mix all the dry ingredients thoroughly to ensure even distribution of spices.
- d.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.
- e.Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flour to hydrate properly.
- 2
Step 2
- a.Shape the Vade
- b.After resting, knead the dough again for a minute. Divide it into 16 equal-sized portions and roll them into smooth balls.
- c.Take a small piece of plastic sheet, parchment paper, or a banana leaf and lightly grease it with oil.
- d.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.
- e.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
Step 3
- a.Deep Fry the Vade
- b.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.
- c.Carefully lift the plastic sheet and slide the shaped vade into the hot oil. Fry in batches of 3-4, avoiding overcrowding the pan.
- d.Fry for about 3-4 minutes on the first side, until it becomes golden brown and crisp. Flip carefully using a slotted spoon.
- e.Fry the other side for another 3-4 minutes until it's evenly golden brown and cooked through.
- f.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
Step 4
- a.Serve
- b.Serve the Bhajani Vade immediately while they are hot and crispy.
- c.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).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough consistency is crucial. If it's too sticky, add a little more flour. If it's too dry, add a teaspoon of hot water at a time.
- 2Using hot water to knead the dough is a key step that results in softer, more flavorful vade.
- 3Maintain a consistent medium heat while frying. If the oil is too hot, the vade will brown quickly on the outside but remain raw inside. If it's not hot enough, they will absorb too much oil.
- 4Wetting your fingers before patting each vade prevents the dough from sticking and helps in shaping them smoothly.
- 5For extra flavor, you can add 1 tablespoon of white sesame seeds (til) to the dough.
Adapt it for your goals.
Add Vegetables
Incorporate finely chopped spinach (palak) or fenugreek leaves (methi) into the dough for added nutrition and flavor.
Spice LevelSpice Level
Increase or decrease the amount of green chili paste and red chili powder to suit your personal spice preference.
Healthier VersionHealthier Version
For a lower-oil version, shape the vade and cook them in an appe (paniyaram) pan with a few drops of oil in each cavity, or try air-frying them at 180°C (350°F) for 15-20 minutes, flipping halfway through. Note that the texture will be different from the deep-fried version.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of multiple grains and lentils in Bhajani flour makes these vade a good source of dietary fiber, which aids in digestion and promotes a feeling of fullness.
Sustained Energy Release
The complex carbohydrates from grains like jowar and bajra provide a slow and steady release of energy, keeping you energized for longer compared to refined flour snacks.
Source of Plant-Based Protein
Lentils like chana dal and urad dal in the bhajani mix contribute to the protein content, which is essential for muscle repair and overall body function.
Frequently asked questions
Bhajani is a traditional Maharashtrian multi-grain flour made by roasting and grinding a mixture of various grains and lentils like rice, jowar (sorghum), bajra (pearl millet), chana dal, and urad dal, along with spices like coriander and cumin seeds.