Begin making the Bajri Methi Na Vada Recipe, combine both the bajra flour and the whole wheat flour along with the finely chopped fenugreek leaves, red chilli powder, coriander powder, salt, green chilli and yogurt in a mixing bowl.
Bring all the ingredients together by rubbing them between your fingers. This will make them combine and it will begin to get lumpy. Add a little water at a time to bring it together, and knead it into a stiff dough. At this stage, be careful not to add too much water at one go, or the dough will have excess moisture.
Set the dough aside in the same mixing bowl and cover it. Let it rest for 15-20 minutes.
Preheat oil in a kadhai over medium heat. While the oil is getting warmed up, divide the prepared dough into small marble-sized portions.
Take each ball and roll it between your palms to make a smooth ball. Then flatten each ball out with your fingers, into a small disc.
When the oil is hot enough, add the vadas one by one into the hot oil. Fry them in small batches, taking care not to overcrowd the kadhai.
Deep fry till golden and crisp on both the sides. Then, using a slotted spoon, drain the excess oil and transfer them to a plate lined with a kitchen paper to absorb the excess oil.
Serve the Bajri Methi Na Vada along with green charno and a steaming cup of masala chai to bring an extra crunch to your chai time or chai party.
