Bhajaniche Vade is a traditional Maharashtrian dish made with Thalipeeth Bhajani Flour. This is a deep-fried snack that tastes awesome and is eaten with curd or as a side dish for meals.
This is a vegan, easy-to-make, beginner-friendly, no onion no garlic, snack recipe.
Bhajani Che Vade is a kind of recipe that instantly takes me back to my childhood.
Made with ready-made multigrain Thalipeeth Bhajani, these vade turn out crispy, spicy and full of rustic flavours.
At home, we love making these vades during monsoon season and relish them with a hot cup of adrak chai (Ginger-Tea).
About Bhajani Che Vade โ Easy Crispy Vade Using Thalipeeth Bhajani
What is Bhajani?
Now, before we jump into making these vades, letโs talk about what Bhajani is.
Bhajani is a traditional Maharashtrian multigrain flour made with roasting and grinding a mix of grains like rice, chana dal, urad dal, lentils, along with some whole spices like coriander seeds and cumin seeds.
This bhajani has a very distinctive flavour and is packed with nutrition. Roasting the lentils and rice gives this bhajani a beautiful nutty aroma and a slight hint of smoky flavour.
Why did I choose Store-Bought Bhajani?
In earlier days, thalipeeth bhajani used to be made at home from scratch. But nowadays, making this bhajani is not possible for everyone. It takes time & effort, which, honestly, not everyone has that option today.
Thatโs why I love to get this ready-made Bhajani to make this vade.
Thalipeeth Bhajani is easily available at any Indian grocery stores, supermarkets and on Amazon too.
If you are new to Maharashtrian cuisine, Bhajani che vade is a perfect place to start.
This vades are quick to make, beginner-friendly and can be had as a tea-time snack or side dish.
At home, we make these mostly during monsoon evenings with a hot cup of tea. Sometimes, we enjoy it as a weekend side dish with meals, and itโs the best option to surprise your guests when you need to whip up something quick and tasty.
Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
Frequently Asked Questions
What is Thalipeeth Bhajani flour made of?
Thalipeeth Bhajani is a multigrain flour which is made up of roasted rice, chana dal, urad dal, yellow moong dal, coriander seeds, cumin seeds and sometimes jowar or bajra. These ingredients are roasted, which gives a nutty flavour to this flour, making this vade taste unique and delicious.
Can I use homemade Thalipeeth Bhajani flour instead of store-bought?
Yes, if you can make the bhajani at home, it will give an even more authentic taste.
Is Bhajani che Vade gluten-free?
This depends on the ingredients used in making the flour. Many times, wheat is not included; instead use of rice, jowar, bajra and lentils is mainly used, which makes it gluten-free. Check the label on the packet to confirm if the Thalipeeth Bhajani mix is gluten-free or not.
Why do my Thalipeeth Bhajani vade break while frying?
If your dough is too dry or not kneaded well, vades tend to break or crack from the middle. Add a little more water to make a pliable dough and let it rest for 10 minutes before shaping. Also, make sure to flatten them evenly. Do not make them too thin, otherwise they tend to get hard.
Can I add onions while making these Bhajani Vade?
Yes, you can add finely chopped onions which enhances the flavours of these vades.
Variations
To enhance the flavour of this Bhajani Che Vade, you may add grated ginger or garlic.
To enhance the nutritional value of this vade, you may add green leafy vegetables like methi leaves (fenugreek leaves) or palak leaves (spinach leaves).
To add more crunch to this vade, you may also add some roasted peanut powder.
Serving Suggestions
Honestl,y these vades are so flavourful that you do not need anything much with them, but still here are some option that pairs best with these bhajani vade:
- Serve it with spicy Garlic Thecha
- For more freshness, pair it with Green Mint & Coriander Chutney.
- You may also serve it with sweet dates and tamarind chutney, especially for children.
- Or you can go with the traditional way of serving it with curd, with a sprinkle of salt and cumin powder.
Storage Options
These Bhajani Che Vade are best served immediately; however, you can pack these for a road trip too.
These vades stay good for a day or two at room temperature.
Do not refrigerate them as they will get hard and will lose their original taste and texture.
Related Recipes
More Traditional Maharashtrian Recipes
Lal Bhoplyache Gharge (Sweet Pumpkin Puffed Puri), Narlachi Vadi (Coconut Barfi), Sabudana Vada (Tapioca Fritters), Sabudana Khichadi, Valache Birde, Purnache Dinda (Sweet Steamed Dumpling), Narali Bhat (Sweet Coconut Rice)
How to make Bhajani Che Vade โ Easy Crispy Vade Using Thalipeeth Bhajani
Looking for more delicious vegan recipes? Donโt forget to check out My Vegan eBook โ packed with simple, flavorful dishes to make your vegan journey effortless and delicious!
If you like recipes like these, letโs connect onย YouTube,ย Instagramย &ย Facebook.
Thank you for stopping by, I would really love to know your thoughts on this recipe.
Also, do check out myย Lifestyle Blogย eralivine.comย if interested.
Recipe Card
Bhajaniche Vade (Thalipeeth Vade Recipe) | Multi-Grain Poori
Ingredientsย ย
Methodย
- In a mixing bowl, add thalipeeth bhajani (multigrain flour)
- Heat 2 teaspoons of oil until you see light fumes coming through
- Add this hot oil over the bhajani flour. Using a spoon mix the oil well with the bhajani.
- Mix the oil thoroughly into the bhajani until the mixture turns crumbly.
- Add spices, red chilli powder and turmeric powder. Add salt to taste, white sesame seeds (til) and coriander leaves.
- First, mix all the dry ingredients. Check for seasoning and adjust accordingly.
- Now, gradually start adding water & knead a firm but smooth dough.
- The quality of thalipeeth bhajani varies, hence adjust the water accordingly.
- Once bhajani dough is kneaded, cover & and set aside for 15 minutes.
- After resting the dough, knead the dough lightly once again. Divide the dough into small lemon-sized portions.
- Grease a parchment paper with a little oil. Place the dough ball on it & pat it into a small poori (Vade).
- Apply a little oil to your fingers if the dough sticks.
- Make a small hole in the center of the vade. This helps vade cook evenly. Don't make the vade thick otherwise, they don't puff up.
- Deep-fry vades โ Carefully slide the vade into the hot oil. Press the vade lightly with a spatula so they puff up.
- Fry on medium flame. Flip often and fry vades till golden brown in colour and crisp.
- Once fried, transfer them onto an absorbent paper to drain excess oil.
- Fry all the remaining vades the same way. These make the best on-the-go snack for road trips.
- Crispy Bhajaniche Vade (Multigrain Poori) is ready. Serve them with curd or a side dish with meals or as a teatime snack.
