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 - 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.
