Bajra flour | Kambu maavu | Pearl millet 1/2 cup Whole wheat flour 1/2 cup Methi leaves | venthaya keerai(finely chopped) 1/2 cup Red chili powder 2 tsp Coriander powder 1 tsp Cumin powder 1 tsp Garam masala 1/2 tsp Sugar 1 tsp Salt as needed Ajwain a pinch (optional) Water for kneading Hot oil 1 tblsp Oil for deep frying Method:
In a wide bowl add the methi leaves, red chili powder, coriander powder,cumin powder, salt, garam masala and ajwain seeds. Mix well and keep this aside for 10 minutes. Add the bajra flour and the atta to this. Add 1 tblsp hot oil. This gives crispiness to the bajra vadi. Mix well and sprinkle water little by little to make a tight dough. Cover and keep it aside for 10 minutes. This is optional. You can make the vadis immediately too. Make equal lemon sized balls with the dough. Using your fingers make it flat and just expand it to form a small disc. Repeat this for the rest of the dough. Heat oil in a pan. Once it is hot, bring the flame to medium. Add the vadis in batches. Fry in medium for a minute. Keep the flame low. Fry this till it gets nice brown colour and crisp. Take out and drain in a kitchen towel. Repeat this for the rest of the vadis. Once they are cool, store in an air tight container. This can be stored for 4-5 days in a dry container.
In a wide bowl add the methi leaves, red chili powder, coriander powder,cumin powder, salt, garam masala and ajwain seeds. Mix well and keep this aside for 10 minutes.
Add the bajra flour and the atta to this. Add 1 tblsp hot oil. This gives crispiness to the bajra vadi. Mix well and sprinkle water little by little to make a tight dough.
Cover and keep it aside for 10 minutes. This is optional. You can make the vadis immediately too. Make equal lemon sized balls with the dough.
Using your fingers make it flat and just expand it to form a small disc. Repeat this for the rest of the dough.
Heat oil in a pan. Once it is hot, bring the flame to medium. Add the vadis in batches. Fry in medium for a minute.
Keep the flame low. Fry this till it gets nice brown colour and crisp. Take out and drain in a kitchen towel. Repeat this for the rest of the vadis.
Once they are cool, store in an air tight container. This can be stored for 4-5 days in a dry container.
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