About the Recipe
Bread Vada (also called Bread Pakora) is a modern Indian snack, originating in home and street-food kitchens as a frugal adaptation of the traditional lentil-based vada. It is made by dipping slices of stale bread in a spiced chickpea flour (besan) batter, sometimes with a filling of spiced potatoes, and deep-frying until crisp. It is served as a savory snack, breakfast item, or street food across India, particularly popular in the northern and western regions.
Ingredients
5-6 slices stale bread
3-4 tbsp rice flour
3 tbsp unsweetened plain yogurt, plus more for dough
4 tbsp cabbage, finely chopped
2 tbsp carrot, grated
2 tbsp onion, finely chopped
3-4 green chilis, finely chopped
1 tsp ginger, grated
1 curry leaf
1 tbsp mint leaf, chopped
1 tbsp coriander leaf, chopped
1/2 tsp cumin seed
Salt, as needed
Oil, as needed
Preparation
Step 1
Preheat the oven at 200 deg C. Line a baking tray with parchment paper and keep aside.
Step 2
First tear all the bread slices into small pieces by hand or using a food processor. Place all those pieces in a mixing bowl. Add all the ingredients except oil and yogurt. Give a mix and then add yogurt. Mix again very well and make a smooth, soft dough.
Step 3
Grease hands with oil and take a small portion (lemon size) of dough. Place over the baking tray, flatten a bit and then make a hole in the center to get a medu vada look. Similarly make from rest dough and place over the tray keeping gap in between.
Step 4
Brush each vada with oil and bake for 30-35 minutes or until light brown from both sides, flipping in between. Serve immediately.
Note: Traditionally, bread vada is fried. If you prefer, you can deep-fry the rested, formed dough in batches until crispy and golden brown.