Authentic Methi Bajra Vada SnackVeg

1

In a bowl, combine the curd and chopped jaggery. Mix well and let it rest for 30 minutes until the jaggery has fully dissolved.

1

In a large mixing bowl, add the pearl millet flour, wheat flour, turmeric powder, red chilli powder, carom seeds (crushed by hand), sesame seeds, salt, asafoetida, and the crushed ginger-green chilli paste. Mix all dry ingredients well.

2

Add 2 tablespoons of oil and the finely chopped fenugreek leaves. Combine thoroughly.

3

Pour in the prepared curd-jaggery mixture and mix again. Gradually add about 3 tablespoons of water as needed to knead a medium-soft dough.

4

Cover the dough and let it rest for 1 hour.

1

After resting, knead the dough again. Apply a little oil to your palms and shape the dough into small, equal-sized balls.

2

To shape the vadas, take a damp cotton cloth and spread it over a flat surface (like a cutting board). Place a few dough balls on the cloth, fold the other half of the cloth over them, and gently press the balls with a small bowl or your hand to flatten them into medium-thick discs.

3

Remove the vadas from the cloth carefully.

4

Apply a little water to the surface of each vada and sprinkle sesame seeds on top, pressing them slightly so they stick.

1

Heat enough oil in a deep pan for frying. Keep the flame high when adding the vadas.

2

Carefully drop the vadas into the hot oil. Once added, lower the flame.

3

Fry them until they turn a beautiful golden brown on both sides, flipping occasionally. This should take about 4–5 minutes.

4

Remove the vadas from the oil and drain on a plate. Repeat the process for the remaining batches.