Methi Bajra Wada/ Methi Bajra Puri

This is a deep-fried flat bread recipe commonly made in Gujarat. In my mind deep fried = high taste and this recipe is a testament to it. The bajra and methi addition makes it healthier. This is a winter recipe. Bajra is generally consumed in winter because it has a warming effect on the body. It is a great source of iron and protein.

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Vishesh Tippani / Additional Commentary

If I ever make a documentary on Bajra, it will be called Bajra Ban Gaya Superfood ( a la Raju Ban gaya Gentleman). It used to be referred as "poor man's staple food". It is served primarily in the winter months as it does have a tendency to increase the heat in your body. We used to eat it pretty regularly. Bajra bhakris are very commonly found in any Marathi household. Nowadays it is gaining a lot of attention in the health conscious community as it has a ton of benefits. It is gluten free and easier to digest than wheat. It has niacin which lowers your cholesterol. It is a great source of iron and protein. Bajra also keeps you feeling fuller for a longer time and helps in controlling your hunger. It is ironic that everything that was considered "poor mans staple" (Kale, bajra) is now making it's way into the lifestyles of the rich and famous!

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What do I need?

• 2 cup Bajra flour

• 1/2 cup wheat flour

• 1 tsp carom seeds

• 1 tsp hing

• 1 tsp turmeric powder salt as taste

• 5 to 6 green chilly

• 5-6 pieces of garlic

• small piece of ginger

• 1 cup finely chopped methi

• 1/2 cup curd

• 4 tbsp jaggery

• sesame seeds

• Baking soda (pinch)

How do I make it?

• Mix yogurt and jaggery to fine a smooth paste and keep aside

• Make a paste of ginger, garlic and green chillies and keep aside

• Heat 2-4 tsp oil in a pan and when heated add turmeric to it. Mix well and then add carrom seeds and hing and mix well

• Add some sesame seeds and then the methi leaves and the chillies paste and sauté for 2-3 minutes till cooked well. Add salt to it

• Let this mixture cool. then add the yogurt and jaggery mixture

• Mix bajra flour, whole wheat flour and add the cooked methi mixture and mix well

• Add a little water to make a dough. The water required depends on how much water the yogurt has. the dough should be soft consistency. I needed a little less than 1 cup of water.

• Cover and rest aside for at least an hour

• After an hour, add a pinch of baking soda and mix well

• Now make equal sized balls of the dough and roll into a little thick disc

• You can also use a katori or a flat surfaced vessel to flatten the dough into a small disc

• Heat oil for frying

• Take the rolled out disc, dip you fingers in water and pat a surface down. add some sesame seeds and press down. Sesame seeds will stick to it because of the water

• Fry the wada. When frying the wada, reduce the heat to medium and fry till they are crisp and done from the inside

• Serve hot with Chhundo, chutney or any other dish

Keep calm and call mom tips:

• Mix the jaggery in the yogurt well. There should be no lumps.

• When you add wadas to oil, the oil must be on high heat. once the wadas are added, lower the heat and keep turning the wadas so they are crispy and well done.

• These last for a few days (no need to refrigerate) and are great for breakfast or snacking or taking with you on long road trips.

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Accompaniments

1. Chhundo, chutney

2. Pickle (achaar)