Crispy Bajri Methi Na Vada: Flavorful Pearl Millet Fritters with Fenugreek

Bajri Methi Na Vada Recipe – Pearl Millet Flour Fritters

Bajri Methi Na Vada, a delectable snack originating from the Maharashtrian cuisine, is a perfect blend of nutty pearl millet flour and vibrant fenugreek leaves, making it a nutritious and flavorful treat. These crispy fritters are not only easy to prepare but also pair wonderfully with chutney and a hot cup of masala chai, making them an ideal addition to your tea-time gatherings or simply as a delightful snack.

Ingredients

Nutritional Information (per serving)

Preparation Steps

1. Combine the Ingredients:
   To kick off the preparation of Bajri Methi Na Vada, take a mixing bowl and combine the bajra flour, whole wheat flour, finely chopped fenugreek leaves, red chili powder, coriander powder, salt, chopped green chili, and yogurt. This delightful mix brings together earthy flavors and spices that will create a delightful fritter.

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2. Mix the Dough:
   Using your fingers, rub the ingredients together, which will help them combine and start forming a lumpy texture. Gradually add water, a little at a time, kneading the mixture until it forms a stiff dough. Be cautious to avoid adding too much water at once, as excess moisture can lead to a wet dough, making frying difficult.

3. Rest the Dough:
   Once the dough is ready, cover it and set it aside to rest for 15 to 20 minutes. This resting period is crucial as it allows the flours to hydrate fully, making the vadas fluffier and more flavorful.

4. Prepare the Seed Mixture:
   In a small bowl, mix together the cumin seeds, sesame seeds, and carom seeds (ajwain). This aromatic blend will add a lovely crunch and flavor to the vadas, so keep it aside until needed.

5. Shape the Vadas:
   After the resting time, preheat the oil in a kadhai (deep frying pan) over medium heat. While the oil heats up, divide the prepared dough into small portions, roughly the size of marbles. Roll each portion between your palms to create smooth balls. Then, gently flatten each ball into a disc shape, ensuring that the edges are intact and not cracked.

6. Add the Seed Topping:
   Sprinkle a pinch of the seed mixture on top of each vada and press gently with your fingers to secure them. This will enhance the taste and appearance of the fritters.

7. Fry the Vadas:
   When the oil is sufficiently hot, carefully add the vadas one by one into the hot oil. Fry them in small batches to prevent overcrowding, which can lead to uneven cooking. Deep fry the vadas until they turn golden brown and crispy on both sides. Using a slotted spoon, drain any excess oil and transfer them to a plate lined with kitchen paper to absorb any additional oil.

8. Serve:
   The Bajri Methi Na Vada can now be served hot and crispy alongside a refreshing Pudina Chutney (mint chutney) and a steaming cup of Masala Chai. This combination not only elevates your snack time but also offers a delightful crunch that pairs beautifully with the warmth of chai.

Conclusion

These Bajri Methi Na Vada fritters are not only a treat for the taste buds but also a wholesome snack that encapsulates the essence of traditional Maharashtrian cuisine. Perfect for evening tea or as a festive offering, they provide a great way to enjoy the nutritional benefits of pearl millet and fenugreek. With their irresistible crunch and flavorful filling, they are sure to become a favorite in your home. Enjoy the process of making them and, most importantly, the delightful moments shared while savoring this delicious snack!