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Bajri Methi Na Vada

By: Archana Kitchen
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 12
Time to Prepare: 30 Mins


1 cup pearl millet flour (bajra flour)

1/4 cup whole wheat flour (atta)

1 teaspoon red chili powder

1/2 teaspoon coriander powder

1 bunch fenugreek leaves, finely chopped

1/4 cup yogurt

2 tablespoons oil + more for deep frying

1 green chilli finely chopped

1 tablespoon sesame seeds

1 tablespoon ajwain (carom seeds)

1 tablespoon cumin

Salt to taste


To prepare the Bajri Methi Na Vada Recipe, combine both the bajra flour and the whole wheat flour along with the finely chopped fenugreek leaves, red chili powder, coriander powder, salt, green chilli and yogurt in a mixing bowl.

Bring all the ingredients together by rubbing them between your fingers. This will make them combine and it will begin to get lumpy. Add a little water at a time to bring it together, and knead it into a stiff dough. At this stage, be careful not to add too much water at one go, or the dough will have excess moisture.

Set the dough aside in the same mixing bowl and cover it. Let it rest for 15-20 minutes.

In a small bowl combine the cumin seeds, sesame seeds and carom (ajwain) seeds. Set aside till required.

Heat oil for deep frying, in a kadhai and set it over a medium heat. While it is getting warmed up, divide the prepared dough into small marble sized portions.

Take each ball and roll it between your palms to make a smooth ball. Then flatten each ball out with your fingers, into a small disc. Ensure that the edges along the circumference are not cracked.

Sprinkle a pinch of the seeds mixture over the vada and press them gently with your fingers, to embed them into the vada.

Continue this till all the vadas are prepared, lining them up as you go, in preparation to deep fry them.

When the oil is hot enough, add the vadas one by one into the hot oil. Fry them in small batches, taking care not to over-crowd the kadhai.

Deep fry till golden and crisp on both the sides. Then, using a slotted spoon, drain the excess oil and transfer them to a plate lined with an kitchen paper to absorb the excess oil.

Serve the Bajri Methi Na Vada along with Pudina Chutney and a steaming cup of Masala Chai to bring an extra crunch to your chai time or chai party.


Bajri Methi Na Vada Recipe is a simple and delicious fritter made with Bajra (Pearl Millet) and Whole Wheat flour. The addition of fenugreek leaves (methi) adds an additional dimension of flavors of the vada and a mixture of seeds pressed into the vada just before frying, gives it a delicious crunch. Although deep fried, Bajri Methi Na Vada is enjoyed as an indulgence perfect for the monsoon. You can serve the vadas along with Pudina Chutney and a steaming cup of Masala Chai. Enjoy this with your family, or even serve it at a chai party with friends.

Did you know: One of the most commonly consumed grains in India, bajra is often referred to as “poor man’s staple”. This powerhouse of a grain has multiple health benefits. Mainly made of starch, and mostly insoluble fibres. This makes it a great long-acting source of energy and takes longer time to break. Therefore you feel fuller, for longer. It is also a storehouse of amino acids essential in production of proteins.The amino acids are readily available and therefore easier to digest than in wheat, for example. The niacin present in bajra also helps in lowering cholesterol and keeping heart disease in check.

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