A - Z Indian Street Foods ~ B for Bajra Vada

Fried fritters have been one of the popular street foods for generations in India. They are so much enjoyed by the folks here that they are made at any celebration meal at homes. They are considered a perfect companion to a cup of tea or coffee, especially on a rainy / chilly evening. They have a constant presence wherever street food is sold at any corner of the country. Bajji/bhajiya, pakoda/pakora, vada, bondas and once region specific snacks like samosa and kachoris are seen everywhere in the country ranging from a street vendor to a fancy restaurant. The first variety of fritters are usually either flour based (chickpea flour for pakoda and bajjis) or thickly ground lentil based or grain based.

My husband too had one of the fritters on his street foods’ wish list. They were the delicious sajja vadalu, made with the ground pearl millet or bajra grain and are popular in the state of Andhra. I had already had a dish prepared for the alphabet ‘S’ and so, I had to look for a regional variation and came across these bajri vadas that originated in Gujarat and popular in other states as well. For a flavorful version, fresh fenugreek greens / methi can be added as well to the recipe. These bajri vadas are thicker than the southern version and use pearl millet and wheat flours. These vadas make a great travel food since they stay good for a week or so when stored properly. They are crisp when made but turn softer later. They are spicy and make a delicious evening snack. 

Ingredients: (Yield 7 vadas)

1 cup pearl millet flour (bajra flour)

3 tbsp. wheat flour

2 tbsp. sesame seeds

Salt to taste

1/4 tsp. chili powder (or to taste)

1/4 tsp. cumin powder

1/4 tsp. coriander powder

1/8 tsp. turmeric powder

2 tbsp. yogurt

2 tbsp. hot oil

1/2 tsp. grated ginger

1/2 tsp. green chili paste or 1 spicy green chili, finely chopped

1/4 tsp. garlic paste (I didn’t use.)

3 tbsp. finely minced cilantro

Oil to fry

Method:

* Combine the dry ingredients in a bowl. Next add all the other remaining ingredients except water and oil meant to be used to fry.

* Mix everything with hands. Add water in small increments and keep working the dough until firm dough is formed. (I used a little more than 3 tbsp. of water.)

* Allow the dough to rest for at least 30 minutes.

* Heat the oil in a kadai / deep pan to fry on medium flame.

* Grease the palms before working with the dough. Divide the dough into 7 or 8 portions and roll into balls. 

* Pat a dough ball into a disc of about 1/8 inch thickness.

* When the oil is ready to fry, gently slide the disc into the oil from the side of the pan. Pat some more discs and drop as many as the pan can fit without crowding.

* Fry the vadas to golden brown color, flipping them in between once or twice. Remove the fried vadas onto absorbent paper towel. Repeat the steps with the remaining dough.

So far, on this series.
A for Aloo Kabli

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