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, a deliciously amazing recipe to treat your family members. This recipe of Bhajaniche Vade by Amarendra Mulye will definitely help you in its preparation. Surprisingly the preparations for Bhajaniche Vade can be done within few minute. Isn't it interesting. Also, the time taken for cooking Bhajaniche Vade is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Bhajaniche Vade can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Bhajaniche Vade is just too tempting. Cooking Bhajaniche Vadeat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Bhajaniche Vade is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofBhajaniche Vade from Better Butter.

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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