Bajra Vadi by Tarla Dalal

Bajra Vadi by Tarla Dalal

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Perfect proportions of bajra flour and semolina give these vadis an irresistible crunch, while an assortment of ingredients such as sesame seeds, spice powders and pastes give it a lip-smacking flavour.

Recipe Description for Bajra Vadi

Preparation Time: 
Cooking Time: 
Makes 24 vadis
Show me for vadis


  1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
  2. Divide the dough into 24 equal portions.
  3. Take a portion of the dough and flatten it between your palms to form a 37 mm. (1½”) diameter thick circle.
  4. Gently press in the centre of the vadi to form a slight depression.
  5. Repeat steps 3 and 4 to roll and shape the remaining vadis.
  6. Heat the oil in a deep non-stick kadhai and deep-fry, half the vadis at a time on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  7. Repeat step 6 to deep-fry the remaining vadis in one more batch.
  8. Cool completely and store in an air-tight container.


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