Bajra Vada

1. 1
   prep · ~2 min

   Mix the dry ingredients.

   1.Sift the bajra flour into a large mixing bowl to remove any lumps.

   2.Add salt, turmeric powder, red chili powder, and cumin seeds.

   3.Mix well with a spoon to evenly distribute the spices.
2. 2
   mix · ~5 min

   Combine wet and dry ingredients to form a dough.

   1.Add finely chopped onion, green chili, grated ginger, and coriander leaves to the flour mixture.

   2.Pour in the whisked yogurt and mix with your hands to integrate the yogurt with the flour.

   3.Slowly add water, a tablespoon at a time, kneading gently until the mixture comes together into a stiff, firm dough. Do not over-knead.

   TIPA stiff dough is key. If it becomes too soft, the pakoras will absorb too much oil.
3. 3
   prep · ~4 min

   Shape the vadas.

   1.Divide the dough into 8 equal portions and roll them into smooth balls.

   2.Flatten each ball between your palms into a round disc, about 2 inches wide and 0.25 inch thick. Keep the edges smooth to prevent crumbling while frying.

   3.Place the shaped vadas on a clean, dry plate.

   TIPWet your palms slightly if the dough sticks, but avoid adding dry flour.
4. 4
   fry · ~10 min

   Deep fry the vadas until golden.

   1.Heat the oil in a kadhai over medium heat. To test, a small piece of dough should sizzle and rise to the surface without browning immediately.

   2.Gently slide in 3-4 vadas, being careful not to overcrowd the pan.

   3.Fry for 4-5 minutes, turning occasionally, until they turn deep golden brown and crisp on both sides.

   4.Remove with a slotted spoon and drain on paper towels to absorb excess oil.

   TIPMaintain steady medium heat. High heat will brown the outside before the inside cooks through.
5. 5
   serve

   Serve hot with chutney.

   Serve the bajra vadas immediately while still hot and crispy. Pair with tangy raw mango pickle or spicy green chutney.

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