Bajri Vada

Recipe by deepali parikh of jamnagar, IN

These pakodas are different in it's kind.Normally prepared on festivals in gujarati houses.

Ingredients vegetarian 6 servings

    • 2 cup Bajra atta
    • 1/2 cup wheat atta (coarse)
    • 1 cup curd
    • 2 tbsp green chilli, ginger paste
    • 1 tsp red chilli powder
    • 1/2 tsp turmeric powder
    • 1 tsp dhania jeera powder
    • 2 tbsp gur (jaggery)
    • 1/2 tsp Til (sesame seeds)
    • salt to taste
    • oil for deep frying


    1. Mix Atta, Dahi and salt and knead into soft dough (like parotha)
    2. Keep aside approximately for 8 hours.
    3. Add powder spices,gud, til, ginger chilli paste. Mix it well and  keep aside for 30 mins.
    4. Now dough should be more soft like bhature
    5. In a kadahi heat oil.Take some dough and flatten on palm and deep fry it till golden brown.
    6. Serve hot or cold. It can be fresh without freezing 4-5 days.
    7. Serve hot with green chutney or cold with hot tea.