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Bajri Vada

By: deepali parikh of jamnagar, IN

Filed in Side Dishes

Serves 6 people

Other 4 recipes by deepali parikh »

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


  • 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.

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