INGREDIENTS (measuring cup used, 1 cup = 250 ml)
• 1 cup bajra flour/pearl millet flour
• 2 tbsp. whole wheat flour/atta
• 2 tbsp. curd/dahi/yogurt
• 1 green chili + 2 garlic cloves + ½ inch ginger, crushed to a paste in a mortar-pestle
• 3 tbsp. chopped coriander leaves
• 3 tsp. white sesame seeds
• ¼ tsp. turmeric powder/haldi
• ¼ tsp. red chili powder/lal mirch powder
• ½ tsp. coriander powder/dhania powder
• ½ tsp. cumin powder/jeera powder
• 1 tbsp. oil
• ½ tsp. sugar or add as required
• 4.5 tbsp. water or add as required
• salt as required
• oil for deep fryingINSTRUCTIONS
1. Take 1 cup bajra flour in a mixing bowl or in a rimmed plate/thali.
2. Add 2 tbsp. whole wheat flour/atta. Then add a paste of 1 green chili + 2 garlic cloves + ½ inch ginger. Also add 3 tbsp. chopped coriander leaves.
3. Now add the spices – ¼ tsp. turmeric powder, ¼ tsp. red chili powder, ½ tsp. coriander powder, ½ tsp. cumin powder, 3 tsp. white sesame seeds, ½ tsp. sugar and salt as per taste.
4. Then add 2 tbsp. curd.
5. With a spoon mix everything very well.
6. Now add 1 tbsp. oil. Again mix.
7. Then add 2 tbsp. water and mix again.
8. Add 1 to 2 tbsp. more of the water and knead the dough. do add more water if required. i added 4.5 tbsp. water.
9. Knead to smooth dough. Make dough which is not very soft nor too tight. if the dough becomes soft, then add 1 or 2 tbsp. or more of the bajra flour. If the dough become hard or looks dry, then add 1 to 2 tbsp.water or as required.
10. Cover and keep aside the bajra dough for 30 minutes or for a couple of hours.
11. Make small to medium sized balls from the dough.
12. Rub little water in your palms and shape each ball into a vada or patty. the patty should not be thick or thin. About ⅛ of an inch. Thinner than an aloo tikki.
13. Heat oil for deep frying in a kadai or pan.
14. Gently slid the vada in the hot oil. The oil should be medium hot.
15. Prepare more vadas and add them to the oil.
16. When one…
• 2 tbsp. whole wheat flour/atta
• 2 tbsp. curd/dahi/yogurt
• 1 green chili + 2 garlic cloves + ½ inch ginger, crushed to a paste in a mortar-pestle
• 3 tbsp. chopped coriander leaves
• 3 tsp. white sesame seeds
• ¼ tsp. turmeric powder/haldi
• ¼ tsp. red chili powder/lal mirch powder
• ½ tsp. coriander powder/dhania powder
• ½ tsp. cumin powder/jeera powder
• 1 tbsp. oil
• ½ tsp. sugar or add as required
• 4.5 tbsp. water or add as required
• salt as required
• oil for deep fryingINSTRUCTIONS
1. Take 1 cup bajra flour in a mixing bowl or in a rimmed plate/thali.
2. Add 2 tbsp. whole wheat flour/atta. Then add a paste of 1 green chili + 2 garlic cloves + ½ inch ginger. Also add 3 tbsp. chopped coriander leaves.
3. Now add the spices – ¼ tsp. turmeric powder, ¼ tsp. red chili powder, ½ tsp. coriander powder, ½ tsp. cumin powder, 3 tsp. white sesame seeds, ½ tsp. sugar and salt as per taste.
4. Then add 2 tbsp. curd.
5. With a spoon mix everything very well.
6. Now add 1 tbsp. oil. Again mix.
7. Then add 2 tbsp. water and mix again.
8. Add 1 to 2 tbsp. more of the water and knead the dough. do add more water if required. i added 4.5 tbsp. water.
9. Knead to smooth dough. Make dough which is not very soft nor too tight. if the dough becomes soft, then add 1 or 2 tbsp. or more of the bajra flour. If the dough become hard or looks dry, then add 1 to 2 tbsp.water or as required.
10. Cover and keep aside the bajra dough for 30 minutes or for a couple of hours.
11. Make small to medium sized balls from the dough.
12. Rub little water in your palms and shape each ball into a vada or patty. the patty should not be thick or thin. About ⅛ of an inch. Thinner than an aloo tikki.
13. Heat oil for deep frying in a kadai or pan.
14. Gently slid the vada in the hot oil. The oil should be medium hot.
15. Prepare more vadas and add them to the oil.
16. When one…
