BHAJANICHE VADA Maharashtrian roasted multigrain special poori
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[Based on 1 users]
Author anubond101 Yield No Value
Published Aug 23, 2012 Cooking Time 25 Minutes
Recipe Type Breads Preparation Time 10 Minutes
Ingredient Flour Standing Time 25 Minutes
Description: As I mentioned in my old post of Bhajaniche Thalipith, "Bhajani" is a flour of roasted multigrain and pulses. Generally we make Thalipith from it. Thalipith is made in less oil where as Bhajniche vade is deep fried snacks with same ingredients.

Recipe of BHAJANICHE VADA Maharashtrian roasted multigrain special poori

Ingredient Name Quantity Unit
Oil For Deep Frying
Salt To Taste
Hot Oil 1 Tablespoons
Green Chilli Paste 1 Teaspoons
Turmeric Powder 1/4 Teaspoons
Red Chilli Powder 1 Teaspoons
Hing (asafoetida) Pinch
Coriander Leaves, Chopped 2 Tablespoons
Bhajani Atta (check This Video For Recipe Details) 2 Cup


1. Take bhajani flour in a mixing bowl, add 1 tbsp hot oil, salt, hing, turmeric powder, red chilli powder, and coriander leaves.
2. Knead to medium dough by adding warm to hot water. Cover and let the dough rest for 15-20 minutes.
3. Divide the dough into 10 to 12 equal sized dumplings.
 4. Take a small plastic sheet and place one dough ball on it and place another sheet over and gently press the ball with a flat base plate. Press gently as the vade needs to be slightly thick.
5. Heat oil in a kadai for deep frying. Deep fry the vada over medium heat until it turns golden in colour.

Recipe Tips

If the dals in the bhajani flour are not properly roasted then the vada doesn’t become crispy.
Posted Aug 23, 2012

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Rekha May 15, 2013
I came across this site accidentally. Found it superb & stayed on it ever since. Sanjay with his typical cute south Indian accent is the best of all. His instructions are so easy to follow & the results amazing. Keep it up.

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