Bajra Vadi,
Recipe Link : https://www.tarladalal.com/Bajra-Vadi-40519r
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Bajra Vadi
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.
Preparation Time: 5 minutes.
Cooking Time: 25 minutes.
Makes 24 vadis.
1 cup bajra (black millet) flour
1 tsp sesame seeds (til)
1 tsp garlic (lehsun) paste
1 tsp green chilli paste
½ tsp ginger (adrak) paste
2 tbsp semolina (rava / sooji)
¼ tsp turmeric powder (haldi)
½ tsp asafoetida (hing)
1 tbsp oil
1 tsp chilli powder
2 tbsp fresh curds (dahi)
Salt to taste
Oil for deep-frying
1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
2. Divide the dough into 24 equal portions.
3. Take a portion of the dough and flatten it between your palms to form a 37 mm. (1½”) diameter thick circle.
4. Gently press in the centre of the vadi to form a slight depression.
5. Repeat steps 3 and 4 to roll and shape the remaining vadis.
6. Heat the oil in a deep non-stick kadhai and deep-fry, the vadis, a few at a time on a slow flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
7. Cool completely and serve or store in an air-tight container.
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