Meena's Taste Mantra

Bajra Vada - A Gluten Free Tea Time Snack!

Yesterday Appa and I went to our local flour mill and got whole Bajra and Jowar made into flour. The warm freshly made flour of these millets is so sweet and YUM! Once you have tasted this, you will definitely do away with the Atta | Flours that are so readily available these days. I always found the branded flours that we got to have a bitter taste. Fortunately our local flour mill is very near and we always get ours freshly ground!

Today is Saturday and the climate is so cool and cozy - which is a welcome respite from the past week's sweltering humid heat! Looks like the onset of winter! Amma wanted to try these Bajra Vada as Tea Time Snack! These are very easy to prepare and taste delish along with Green Chutney and Tomato Ketchup! Appa loved it a lot! We enjoyed our Saturday with these hot Bajra Vada along with a hot cup of Twining Green Tea!

INGREDIENTS

1 1/2 cup Bajra Atta | Pearl Millet Flour

1 tsp Dhania | Coriander Powder

1 tsp Red Chilli Powder

1/2 tsp Haldi | Turmeric Powder

1 tsp White Til | Sesame Seeds

1 cup Fresh Dhania | Coriander Leaves, finely chopped

1 tblsp Dahi | Curd

To taste Salt

Water, for kneading dough

Oil, for deep frying

METHOD

In a mixing bowl add bajra atta, haldi, red chilli powder, haldi, til, dhania powder, dhania and salt.
Adding water in stages, bit by bit, knead to make a semi stiff dough.
Divide bajra dough to small puri size balls. Press one portion with palms and flatten it to a thick disc. Prepare remaining portions in the similar manner and keep aside in a plate.
Place oil to heat in a deep bottomed kadhai. Once little bubbles form in the oil, the oil is ready for frying.
Gently place bajra vadas one after the other into the oil. You can fry multiple at one go.
After a minute, flip each vada so that they get cooked well and get nice golden brown colour.
Remove with a slotted spoon and place in a colander to drain excess oil. Transfer to a plate with kitchen towel.
Similar manner fry the remaining vadas.
Serve Bajra Vadas hot with Tomato Ketchup, Green Chutney and hot Tea.

The best part of these Bajra Vada is that they taste good even when cold! These can be refrigerated and we can consume them within 3 days!

We have used:

1. Tata Salt Lite

2. Everest Tikhalal Red Chilli Powder

3. Sundrop Heart Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.