Bajra Vada

Ingredients

• 1 cup bajra flour (pearl millet flour)
• 2 tablespoon whole wheat flour
• 2 tablespoon Curd (yogurt)
• 1 green chili + 2 garlic cloves + ½ inch ginger – crushed to a paste in a mortar-pestle
• 3 tablespoon chopped coriander leaves
• 3 teaspoon white sesame seeds
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chili powder
• ½ teaspoon Coriander Powder
• ½ teaspoon cumin powder
• 1 tablespoon oil
• ½ teaspoon sugar or add as required
• 4.5 tablespoon water or add as required
• salt as required
• oil for deep frying

Directions For Making Bajra Vada

1. Take 1 cup bajra flour in a mixing bowl or in a rimmed plate/thali.
2. Add 2 tbsp whole wheat flour/atta. Then add a paste of 1 green chili + 2 garlic cloves + 1/2 inch ginger. Also add 3 tbsp chopped coriander leaves.
3. Now add the spices – 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 3 tsp white sesame seeds, 1/2 tsp sugar and salt as per taste.
4. Then add 2 tbsp curd. With a spoon mix everything very well.
5. Now add 1 tbsp oil. Again mix.
6. Then add 2 tbsp water and mix again.
7. Add 1 to 2 tbsp more of the water and knead the dough. Do add more water if required. I added 4.5 tbsp water.
8. Knead to a smooth dough. Make a dough which is not very soft nor too tight. If the dough becomes soft, then add 1 or 2 tbsp or more of the bajra flour. If the dough become hard or looks dry, then add 1 to 2 tbsp water or as required.
9. Cover and keep aside the bajra dough for 30 minutes or for a couple of hours.
10. Make small to medium sized balls from the dough.
11. Rub little water in your palms and shape each ball into a vada or patty. The patty should not be thick or thin. About 1/8 of an inch. Thinner than an aloo tikki.
12. Heat oil for deep frying in a kadai or pan.
13. Gently slid the vada in the hot oil. The oil should be medium hot.
14. Prepare more vadas and add them to the oil.
15. When one side is half done, turn over and fry the other side.
16. Fry them till golden and remove with a slotted spoon.
17. Place on kitchen paper towels to remove excess oil.
18. Serve bajra vada hot or warm. Accompany the vadas with fresh or spiced curd/yogurt or with evening chai. 
19. These bajra vada stay good for a week too and also can be made as a picnic or travel snack.

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