Bajri Vada Veg Recipes Of India: Delicious Traditional Snacks

If you’ve ever craved authentic Indian street food that’s both nutritious and bursting with flavor, bajri vada is a must-try! Originating from the western regions of India, especially Maharashtra and Rajasthan, these millet-based vadas are a delightful twist on the classic vada, offering a wholesome alternative using bajri (pearl millet).

Known for its earthy taste and robust texture, bajri is packed with fiber and essential nutrients, making these vadas a guilt-free indulgence.

Whether you’re looking for a snack to accompany your chai or a light meal with a spicy chutney, bajri vadas provide a crispy outside and soft, flavorful inside that is simply irresistible. In this blog post, I’ll walk you through a traditional recipe along with some exciting vegetable variations that bring in extra nutrition and texture.

Ready to dive into the world of millet magic? Let’s get started!

Why You’ll Love This Recipe

Bajri vada is not just delicious but also incredibly healthy. The use of pearl millet makes it a great option for those seeking gluten-free and fiber-rich meals.

The vadas are crispy on the outside, soft inside, and carry a beautiful blend of spices that elevate their taste to a whole new level.

This recipe is perfect for vegetarians and can easily be modified to include different vegetables, making it versatile for all seasons. Plus, it’s a wonderful way to introduce millet into your diet, a grain that is often overlooked but highly nutritious.

The vadas pair beautifully with green chutney or tamarind sauce, making them ideal for snacks, breakfast, or light dinners.

Ingredients

• 1 cup bajri (pearl millet) flour
• 1/2 cup boiled and mashed potatoes
• 1/4 cup finely chopped onions
• 1/4 cup grated carrots
• 2 green chilies, finely chopped
• 1 tsp grated ginger
• 2 tbsp chopped coriander leaves
• 1 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• 2 tbsp chickpea flour (besan) – optional, for binding
• Oil for deep frying

Equipment

• Mixing bowl
• Frying pan or kadhai
• Slotted spoon
• Grater (for carrots)
• Knife and chopping board
• Measuring cups and spoons

Instructions

1. Prepare the dough: In a large mixing bowl, combine the bajri flour with a pinch of salt. Gradually add warm water and knead into a stiff dough. Bajri flour tends to be coarse, so the dough will not be as soft as wheat dough. Cover and set aside.
2. Mix the vegetables: In another bowl, add the boiled and mashed potatoes along with chopped onions, grated carrots, green chilies, grated ginger, and coriander leaves. Mix well.
3. Add spices and binding agents: Sprinkle cumin seeds, red chili powder, turmeric powder, and salt over the vegetable mixture. Add chickpea flour if using. Mix thoroughly to combine all ingredients into a consistent mixture.
4. Shape the vadas: Take a small ball of bajri dough and flatten it slightly in your palm. Place a spoonful of the vegetable mixture in the center. Carefully wrap the dough around the filling and shape it into a round patty or oval vada. Repeat with the remaining dough and filling.
5. Heat oil: In a deep frying pan or kadhai, heat oil on medium-high heat. To test if the oil is ready, drop a small piece of dough into the oil; it should rise to the surface slowly and bubble.
6. Fry the vadas: Gently slide the shaped vadas into the hot oil, frying a few at a time without overcrowding. Fry on medium heat until they turn golden brown and crisp on all sides, about 4-5 minutes per side.
7. Drain excess oil: Remove the fried vadas with a slotted spoon and place them on paper towels to drain excess oil.
8. Serve hot: Serve your bajri vadas hot with green chutney, tamarind chutney, or yogurt dip for a delightful snack.

Tips & Variations

“For a softer vada, you can soak bajri flour in water for 30 minutes before kneading. This helps with easier shaping and better binding.”

To add more flavor and nutrition, try these variations:

• Add finely chopped spinach or methi (fenugreek) leaves to the vegetable filling for added greens.
• Mix in grated beetroot or finely chopped bell peppers for a colorful twist.
• Replace potatoes with boiled sweet potatoes for a natural sweetness.
• Use quinoa or millet flour blends for a different texture.
• For a gluten-free binding agent, substitute chickpea flour with rice flour or cornflour.

For a healthier twist, you can shallow fry or air fry these vadas instead of deep frying.

Nutrition Facts

Bajri is especially rich in fiber, iron, and essential minerals, making these vadas a nutritious choice for any time of the day.

Serving Suggestions

Bajri vadas are incredibly versatile when it comes to serving. Here are some ideas to elevate your meal:

• Serve hot with classic green chutney made with cilantro and mint for a refreshing contrast.
• Pair with sweet and tangy tamarind chutney or garlic chutney for a burst of flavor.
• Accompany with a bowl of warm yogurt or raita to balance the spices.
• Enjoy them alongside a cup of hot masala chai for an authentic Indian snack experience.
• For a heartier meal, serve with half runner beans curry or other vegetable curries.

Conclusion

Bajri vada is a wonderful example of how simple ingredients can come together to create a dish that’s both delicious and nourishing. Its rustic charm and wholesome goodness make it a favorite in many Indian households, especially during cooler months when warm, fried snacks are welcomed.

By incorporating vegetables, this recipe becomes even more vibrant and nutritious, perfect for those who want to enjoy traditional flavors with a healthy twist.

Whether you’re a seasoned cook or a curious beginner, this bajri vada recipe offers an enjoyable cooking experience and a chance to explore the versatility of millet. If you loved this recipe, you might also enjoy trying out other comforting dishes like Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce or the indulgent Glazed Twist Donut.

Happy cooking and savor every bite!

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