Makai Vada

In a large bowl, take makai ka atta, mix the ginger-Green chilli paste, crushed garlic, sesame seeds, carom seeds and salt. Add the remaining ingredients except the curds. Mix well, use the curds to knead into a soft dough. Keep aside for 15 minutes.

Divide the dough into 12 lemon sized balls, grease your palms and flatten the dough balls on palm of a hand using the fingers of the other hand. Prepare all the vadas similarly. Place them on a brown paper or aluminium foil.

Heat enough oil in a kadhai, once it is hot, lower the flame and slide in the prepared discs gently so as to not to crack or break them. Be sure to lift them up very gently from the paper/foil.

Raise the flame to medium and deep fry till reddish golden. Do not fry too many pieces at the same time, they might stick to each other or simply break while turning them upside down. They can be had fresh or stored in a dry, airtight container. They keep good for a good 10 days in winter.

You can prepare bajre ke atte ka vada similarly. Adding garlic is optional, it enhances the flavor though. Many people add fresh, chopped methi leaves too.