🌿 Ingredients (for ~10–12 vadas)
- Bajra flour (pearl millet flour) – 1 cup
- Whole wheat flour – 2 tbsp (optional, for binding)
- Onion – 1 small, finely chopped
- Green chilies – 2, finely chopped
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp (optional)
- Fresh coriander leaves – 2 tbsp, chopped
- Cumin seeds – ½ tsp
- Sesame seeds – 1 tsp
- Ajwain (carom seeds) – ½ tsp
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Salt – as per taste
- Oil – 1 tbsp (for dough) + for deep frying
- Water – as needed
🥟 Method
- Prepare the Dough
- In a mixing bowl, add bajra flour, wheat flour, onion, green chilies, ginger, garlic, coriander, cumin, sesame, ajwain, turmeric, chili powder, and salt.
- Add 1 tbsp oil and mix well.
- Slowly add water and knead into a firm dough (not too soft).
- Shape the Vadas
- Grease your palms with oil.
- Take small portions of dough and shape into flat discs (like thick cutlets).
- Frying
- Heat oil in a kadhai (medium flame).
- Fry the vadas until golden brown and crisp on both sides.
- Remove and drain on paper towels.
- Serve
- Enjoy hot with green chutney, garlic chutney, or masala chai ☕✨
🔔 Tips
- For a healthier version, you can shallow fry or even air-fry at 180°C for 15–18 mins.
- Bajri dough tends to be a bit dry — keep hands slightly oiled while shaping.
- Adding sesame + ajwain helps digestion, as bajra is heavy.
