Preparation Time : 10  mins | Cooking Time : 30 Mins | Makess: 17-19 pieces

   Bajra flour | Kambu maavu | Pearl millet 1/2 cup    Whole wheat flour 1/2 cup    Methi leaves | venthaya keerai(finely chopped) 1/2 cup    Red chili powder 2 tsp    Coriander powder 1 tsp    Cumin powder 1 tsp    Garam masala 1/2 tsp    Sugar 1 tsp    Salt as needed    Ajwain a pinch (optional)    Water for kneading    Hot oil 1 tblsp    Oil  for deep frying Â

Method:

  • In a wide bowl add the methi leaves, red chili powder, coriander powder,cumin powder, salt, garam masala and ajwain seeds.
  • Mix well and keep this aside for 10 minutes.
  • Add the bajra flour and the atta to this.
  • Add 1 tblsp hot oil. This gives crispiness to the bajra vadi.
  • Mix well and sprinkle water little by little to make a tight dough.
  • Cover and keep it aside for 10 minutes. This is optional. You can make the vadis immediately too.
  • Make equal lemon sized balls with the dough.
  • Using your fingers make it flat and just expand it to form a small disc.
  • Repeat this for the rest of the dough.
  • Heat oil in a pan.
  • Once it is hot, bring the flame to medium.
  • Add the vadis in batches. Fry in medium for a minute.
  • Keep the flame low. Fry this till it gets nice brown colour and crisp.
  • Take out and drain in a kitchen towel.
  • Repeat this for the rest of the vadis.
  • Once they are cool, store in an air tight container.
  • This can be stored for 4-5 days in a dry container.

     Â

Method with step wise pictures:

  • In a wide bowl add the methi leaves, red chili powder, coriander powder,cumin powder, salt, garam masala and ajwain seeds.
  • Mix well and keep this aside for 10 minutes.
bajra vadi 1 - 1
  • Add the bajra flour and the atta to this.
  • Add 1 tblsp hot oil. This gives crispiness to the bajra vadi.
  • Mix well and sprinkle water little by little to make a tight dough.
bajra vadi 2 - 2
  • Cover and keep it aside for 10 minutes. This is optional. You can make the vadis immediately too.
  • Make equal lemon sized balls with the dough.
bajra vadi 3 - 3
  • Using your fingers make it flat and just expand it to form a small disc.
  • Repeat this for the rest of the dough.
bajra vadi 4 - 4
  • Heat oil in a pan.
  • Once it is hot, bring the flame to medium.
  • Add the vadis in batches. Fry in medium for a minute.
bajra vadi 5 - 5
  • Keep the flame low. Fry this till it gets nice brown colour and crisp.
  • Take out and drain in a kitchen towel.
  • Repeat this for the rest of the vadis.
bajra vadi 6 - 6
  • Once they are cool, store in an air tight container.
  • This can be stored for 4-5 days in a dry container.
bajra vada - 7
  1. Red chili powder can be replaced with green chili paste.
  2. Crushed fennel seeds can be added to dough.
  3. Do not cook in a high flame as it will make it too soft and can not be stored for a long time too.