Posted on

Bajri Vada Millet Fenugreek Patties

Bajri Vada Millet Fenugreek Patties is going to be our fuel in this wintry storm coating the Eastern Seaboard. With our area expecting about 18 inches of snow and power outages very likely, I resorted to the traditional Gujarati snack that can stay fresh for 4/5 days. The texture is soft yet firm, it contains pearl millet, which the is right grain for the sub zero temperatures, as it provides warmth to your body and the Bajri Vada Millet Fenugreek Patties have extra flavour and iron from Fenugreek leaves, green chillies and sesame seeds. Its a nice mix of spices, its fried and can be eaten warm or cold. While fresh from the oil, the texture is crispy and after it cools down it is soft.

This was often the reservoir meal for Jain families going on long trip, as it stays fresh and it has yogurt/cultured cream. With grains, fenugreek and yogurt, it almost becomes a complete meal too!

A perfect snow day/tea time/ rainy day/ recipe that is spicy, tasty and nutritious. Bajri Vada Millet Fenugreek Patties is truly one of the ancient gems of Gujarati Cuisine that goes well with  spicy chutney or ketchup.

Enjoy the nature’s white blanket while relishing this spicy Bajri Vada with a hot cup of tea/coffee!!

Recipe makes 24 pieces of Bajri vada

TIme to Cook :25 min

Prep Time : 10 min

Ingredients
  • 1 cup bajri or millet flour
  • 1/2 cup wheat flour
  • 1 cup methi fenugreek leaves
  • 8 tsp creme fraiche or equal amount of thick yogurtIMG_5715
  • 2 tsp ghee unmelted
  • 2 tbsp sugar
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp chopped green chillies
  • 2 1/2 tbsp sesame seeds
  • 1/2 cup water
  • a pinch of asafoetida
  • salt to taste
  • oil for frying
Method
  • Wash the fenugreek leaves in water and chop them finely.IMG_5714
  • Mix all the ingredients and using up to 1/2 cup water, make a medium soft dough.

IMG_5716IMG_5719

  • Make 24 smaller round balls from the dough.

IMG_5720

  • Using the palm of your hand, flatten the round balls into approx 2 1/2 inches diameter, leaving the edges on the thicker side.

IMG_5732

  • Put the oil to heat in a slow medium flame.
  • After about 5 minutes of heating, add the flattened dough, by flipping it over and fry on a slow medium flame.

IMG_5722

  • Remove from oil, when golden brown in color

IMG_5730

  • Drain and cool and store in an airtight container

IMG_5733

Tips

  • Taste the mixture before binding into the dough for sugar, spice and salt levels.
  • Traditionally my mother used the burnt fat portion that remains after making ghee from butter.  If you are brave enough to make ghee, then that is the way to go!! That taste has a special richness and taste that does not come from yogurt or even the cultured cream. We call this fat in Gujarati as Kitu.
  • If using yogurt, then water needed to bind will be less than 1/2 cup.
  • Fenugreek is optional, but I prefer the taste with it.

Instinct Factor

  • The dough should not be too firm and not too soft.
  • If the dough gets sticky rub some ghee or oil on your palms.

Feel Factor

Spicy, yummy, filling and fried!! Do not need anything more other than a hot cup of tea to enjoy a cold winter day !! Its soft to eat and nutritious too and a favourite of mine, that I have a friend who often drops me a box of these, whenever she gets her stock of it! I like the  warm yellow brown color, shape, the sesame seeds, and green chillies spice and also that it has some sweet, spicy, sour  taste with a dense but soft texture to it! Bite one of the Bajri Vada Millet Fenugreek Patties and you will want more, I can assure you!!

[contact-form-7 404 "Not Found"]

[shopeat_button]