Bhajaniche Vade | How to make Bhajaniche Vade

By Amarendra Mulye  |  8th Oct 2015  |  
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  • Bhajaniche Vade, How to make Bhajaniche Vade
Bhajaniche Vadeby Amarendra Mulye
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About Bhajaniche Vade Recipe

Bhajaniche Vade and white butter is a common menu for the Mangala Gauri Vrat. Earlier people used to make the atta at home for these vadas nowadays readymade Bhajani for Thalipeeth may be used for making these Vade.

Bhajaniche Vade is a delicious dish which is enjoyed by the people of every age group. The recipe by Amarendra Mulye teaches how to make Bhajaniche Vade step by step in detail. This makes it easy to cook Bhajaniche Vade in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Bhajaniche Vade at home. This amazing and mouthwatering Bhajaniche Vade takes few minutes for the preparation and 30 minutes for cooking. The aroma of this Bhajaniche Vade is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Bhajaniche Vade is a good option for you. The flavour of Bhajaniche Vade is palatable and you will enjoy each and every bite of this. Try this Bhajaniche Vade and impress your family and friends.

Bhajaniche Vade

Ingredients to make Bhajaniche Vade

  • 2 cups - Thalipeeth Bhajani
  • 1/2 tsp - turmeric Powder
  • 1 tsp - Red Chili Powder
  • 1/4 tsp - asafoetida
  • salt to taste
  • 1/4 cup - coriander leaves
  • 2 tbsp - oil
  • 2 cups water (Approx. 1 cup+ is required)
  • oil for deep frying
  • fenugreek Leaves - 1/4 cup if making Methi flavour vada.

How to make Bhajaniche Vade

  1. In a mixing bowl add Thalipeeth Bhajani, turmeric powder, red chili powder, asafoetida, salt and chopped fresh coriander leaves. Mix well. Heat 2 tbsp of oil and pour over flour and knead.
  2. Add a cup of hot water to the mix and knead it into a semi-hard dough. Once done, cover the dough and let it rest for 15 minutes.
  3. Take a small plastic sheet and dampen it with water. Take a small lemon sized portion the dough and with greased fingers pat the ball to make a circular round shaped vada.
  4. Make a small hole at the center of the Vada. Heat oil in a frying pan. Add vadas to the hot oil and deep fry over high flame in the beginning and then over medium flame.
  5. Once done, drain it on a absorbent paper and Serve hot with curd or white butter.

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