How to make Bajra Wada -

These crisp bajra wadas make a great tea time snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pearl millet flour (bajra flour),

Cuisine : Indian

Course : Snacks and Starters


You can also find more Snacks and Starters recipes like Maas Ka Soola Italian Mushroom Caps Sesame Corn Toast Couscous Upma - SK Khazana

Bajra Wada

Bajra Wada Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bajra Wada Recipe

  • Pearl millet flour (bajra flour) 1 1/2 cups

  • Yogurt 1/2 cup

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 3/4 teaspoon

  • White sesame seeds 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Salt to taste

  • Green chillies chopped 2

  • Oil to deep-fry

  • Tomato ketchup to serve

Method

Step 1

Take pearl millet flour in a bowl, add yogurt, turmeric powder, red chilli powder, coriander powder, white sesame seeds, coriander leaves, salt and green chillies and mix well. Add sufficient water and knead into a stiff dough.

Step 2

Divide dough into equal portions and shape each portion into medium sized tikki and flatten them slightly.

Step 3

Heat sufficient oil in a kadai, slide in the tikkis and deep-fry on medium heat till golden and crisp. Drain on absorbent paper.

Step 4

Arrange them on a serving plate and serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.