Healthy Bajra Vada Recipe

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Directions

• In a bowl add black millet flour (bajra),red chili powder, turmeric powder, curd, sesame seeds, coriander powder, and salt to taste.
• Add a little water at a time and knead bajra flour dough.
• Taste a little dough and check the seasoning and add salt if required.
• Divide the bajra flour dough into small puri size balls and press the balls with hand and flatten them into a disc shape.
• Heat oil in a kadhai (deep bottom pan) for deep frying bajra vada and once hot add one vada and check if oil is hot enough.
• Deep fry the bajra vada in oil and once they get nice golden brown color remove them and let the excess oil gets soaked on a paper napkin.
• Serve vada with tomato ketchup or tea.
• Garnish with mango puree, mango pieces, and mint sprigs and serve chill.

• You can store bajra vada for 2 to 3 days in the refrigerator.

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