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Perfect proportions of bajra flour and semolina give these vadis an irresistible crunch, while an assortment of ingredients such as sesame seeds, spice powders and pastes give it a lip-smacking flavour.
You can prepare a large batch of this Bajra Vadi and store it in an air-tight jar, to serve with tea , or just as a snack .
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
- Divide the dough into 24 equal portions.
- Take a portion of the dough and flatten it between your palms to form a 37 mm. (1½”) diameter thick circle.
- Gently press in the centre of the vadi to form a slight depression.
- Repeat steps 3 and 4 to roll and shape the remaining vadis.
- Heat the oil in a deep non-stick kadhai and deep-fry, half the vadis at a time on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Repeat step 6 to deep-fry the remaining vadis in one more batch.
- Cool completely and store in an air-tight container.
Bajra Vadi by Tarla Dalal
Nutrient values per vadi
|Vitamin A||35.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0 mg|
|Folic Acid||1.9 mcg|
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