Roasted Multi-grain Flour (भाजणी) Cuisines - 2 - Bajani Wadas (भाजणीचे वडे)

Bajani Wada (भाजणीचे वडे) 

Type:	Bread / Roti / Pizza / Bhakari	Hot / Cold	For: 4 Persons	Processes: Roasting, Grinding, Mixing, Kneading, Frying
Nutritive Value:	Carbohydrates, proteins, Fats		Minerals	Soluble and Non-soluble Fiber
Cooking Time:	Pre-preparation:	10 Min	Serving:	1 Min
	Preparation:	20-30 Min	Eating:	15 to 30 Min

Name:	Bajani Wada (भाजणीचे वडे)
Preface:	This is a very tasty and Nutritious cuisine, made from a Versatile Multi-Grain Flour (Bhajanu-भाजणी), that can be eaten any time in a day. But it is Fried cuisine. So, older people should eat it in moderation. Persons with diabetes, obesity, hypertension and heart disease should not eat it at all (they can ear 'Thalipeeth' instead. it is very good for growing children (especially as a tiffin) and young adults.
	So now we will prepare Bajani Wadas for 4 persons (4-5 per person)
Pre-preparation:	Preparation of Multi-Grain Flour (Bhajani-भाजणी): See the Process on this Blog.
Preparation:	We will need 4 bowls of Bhajani, (preferably home-made as per our method), finely chopped coriander, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder (or green chili paste), 4-5 teaspoons sesame seeds, 1 teaspoon jeera, 1 teaspoon ajwain (or ajowan) seeds, salt to taste, water and oil to fry. You can add ginger and/or garlic paste, black pepper powder or garam masala.
Recipe:	We will thoroughly mix 4 bowls of dry Bhajani and all other ingredients . 4 We will add water slowly to make a thick dough, knead it thoroughly and roll about 18-20 balls.  Now we will keep some oil (enough for deep-frying) for heating in a deep wok  We will flatten one ball into thick discoid shape. (Second can be flattened while frying one. Or you can take an assistant to flatten the balls or to fry them - whichever you consider unimportant. Or you can keep a person to prepare them totally. But, then what will YOU do except eating? In that case you will be totally dependent and the person preparing them - your spouse? - can deny you any single Wada.)   When the oil is optimally hot fry Wadas one by one.   (Test: Put a very small ball of dough in the oil. If it remains at the bottom, oil is not hot. If it immediately comes to surface with lots of bubbles, the oil is hot enough to fry. If there is smoke, oil is overheated and if there are flames you have lost everything. But in any case don't insert your fingers in the oil to test its hotness.)
Fortification:	Bhajani (prepared by our method) contains all available whole grains and pulses in ideal (2:1, 3:1 or 4:1) proportion. So it is already rich in carbohydrates, good quality proteins, fiber and many minerals; Roasting makes it easy to digest and frying makes it rich in fats.    We can add grated Carrot, Radish, Beetroot, Red/White Pumpkin, etc. or chopped Cabbage or any green-leafy vegetable in the dough.  Or we can eat them with any Salad.  We can use them as base and fortify them with various types of Veg or Non-veg toppings. In this way we can convert it from Two-dish-meal to One-dish-meal.
Skills:	Thorough kneading of dough is very essential.  Dough becomes loose if kept for long time. Initially, giving attention to uniform thickness is more important than the perfect round shape. It facilitates uniform frying.  Making hole at the center prevents Wada from inflating. without central hole we will get it's ballooned (inflated) version. Apply some oil or water to fingers while flattering the dough to prevent sticking of the dough to fingers. To fry anything is a very skillful (and dangerous also) job. Start (you can start with these Wadas) and practice it under guidance. Practice it (at least 1000 'Frying hours') to master it. (We provide 'Frying guidance' also.)  But frying these Wadas is not a very skillful job. Even if they remain soft, chewy, crispy or hard, they are tasty. And really it is very difficult to decide level of frying because of the blackish brown color of Bhajani. And the temptation (because of the smells) to taste them is so strong that nobody is willing to wait and achieve perfection. only see that they are not undercooked or over-fried to charcoal.
Decoration & Presentation:	It is enough to arrange them artistically (meaning what?). in any way. you can decorate them with onions, tomatoes,  carrots, beetroot, coriander, mint leaves and/or cheese.
Serving:	Serve them hot (but it is not mandatory) with (home-made, white) butter, Pickle (and/or Sauce) and a bowl of Curds or Buttermilk.
Tasting:	You probably want to eat them hot. But don't start biting immediately after frying. Mouth burns (fried things are hotter inside). But, Of course, you will remember this for life and learn, if you are wise. (It is said that wise men learn from experience - but once they are wise, they don't have to learn). Always eat these Wadas in very small portions (even though you are impatient) and chew them thoroughly. That way their taste enhances and lingers in mouth for a long time. This gives lasting satisfaction.  It is more fun to eat them slowly while chatting with friends.
Afterthoughts:	Bhalani is a very useful, nutritious and versatile flour. it should always be present in the kitchen.  We can make many tasty, easy to prepare (anybody-can-cook dishes) and nutritious cuisines (Bhakari, Thalipeeth, Wadas, Kadaboli, etc.) with this flour in very short time.  These cuisines are useful as starters, snacks, side dishes,  breakfast, one part of two-dish-meal and one-dish meal.  We can use them as base for many types of toppings. Their ballooned version (without central hole) can be used for many types of stuffings.