Loading...
Crispy on the outside, soft on the inside, these savory pearl millet fritters are a beloved Gujarati winter snack. Spiced with ginger, chili, and fenugreek, they are perfect with a cup of hot tea.
Prepare the Flour Mixture
Add Wet Ingredients and Greens
Knead and Rest the Dough
A classic Gujarati tea-time snack! These crispy, savory fried noodles are made from chickpea flour and seasoned with a blend of aromatic spices. Perfectly crunchy and addictive, they are a must-try.
Crisp and savory pearl millet flatbread bites, spiced with ajwain and sesame seeds. A healthy, gluten-free Gujarati snack, also known as 'Bajra na Vada' or 'Dhebra', perfect with yogurt or pickle. Ready in about 35 minutes.
A classic Gujarati dish, this tomato ras is a simple, soupy curry with a delightful balance of tangy, sweet, and savory flavors. It's made with ripe tomatoes and basic spices, coming together in under 30 minutes for a perfect weeknight meal.
A unique Gujarati kadhi from the Bhatia community, this version gets its creamy texture from ground moong dal instead of besan. It’s a delightful sweet and tangy curry, perfect with steamed rice.
Crispy on the outside, soft on the inside, these savory pearl millet fritters are a beloved Gujarati winter snack. Spiced with ginger, chili, and fenugreek, they are perfect with a cup of hot tea.
This gujarati recipe takes 60 minutes to prepare and yields 4 servings. At 325.57 calories per serving with 9.06g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Shape the Vadas
Deep Fry the Vadas
Drain and Serve
To reduce oil, you can cook these vadas in an appe (paniyaram) pan with a few drops of oil in each cavity, or bake them in a preheated oven at 180°C (350°F) for 20-25 minutes, flipping halfway through.
For a completely gluten-free version, replace the 1/2 cup of atta (whole wheat flour) with 1/4 cup of besan (chickpea flour) and 1/4 cup of rice flour. This will help with binding while keeping it gluten-free.
You can add 1/4 cup of finely grated bottle gourd (dudhi/lauki) or carrots to the dough for extra moisture and nutrients. Squeeze out the excess water from the vegetables before adding.
Pearl millet (bajra) is an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Bajra is naturally rich in iron, an essential mineral for forming hemoglobin and preventing anemia. Fenugreek leaves also contribute to the iron content.
In Ayurvedic tradition, ingredients like bajra, ginger, and carom seeds (ajwain) are considered to have warming properties, making this snack ideal for consumption during colder months.
The complex carbohydrates in pearl millet provide a slow and steady release of energy, keeping you energized for longer periods compared to refined grains.
A serving of 5 Bajra Vadas contains approximately 300-350 calories, primarily from the bajra flour and the oil used for deep frying. The exact count can vary based on the amount of oil absorbed.
Bajra Vada can be a part of a balanced diet. Bajra (pearl millet) is a nutritious, gluten-free grain rich in fiber, iron, and magnesium. However, since this recipe involves deep-frying, it is high in calories and fat. For a healthier option, consider baking or air-frying them.
Yes. The traditional recipe uses atta (wheat flour) for binding, which contains gluten. To make it gluten-free, you can substitute the atta with an equal amount of chickpea flour (besan) or a mix of rice flour and besan.
Once completely cooled, store the vadas in an airtight container at room temperature. They stay fresh for 4-5 days, making them an excellent snack for travel or lunchboxes.
Vadas can become oily for two main reasons: the dough was too soft, or the oil temperature was too low. Ensure your dough is stiff and fry the vadas in medium-hot oil to prevent them from absorbing too much oil.
Yes, you can prepare the dough and refrigerate it in an airtight container for up to 2 days. Bring it to room temperature for about 30 minutes before shaping and frying the vadas.