Another version of vadas made from bread. They are easy and quick to make as you do not have to soak and grind the dal. Chat Selection.
Ingredients
| • | For Vadas: |
| • | 10 to 15 pieces of small bread |
| • | Salt to taste |
| • | 2-4 green chillies, cut into small pieces |
| • | A small bunch of green coriander leaves washed and cut |
| • | 1 inch piece of ginger, peeled and grated |
| • | 10 gm Chiraunji nuts (use cashew if you can't find chiraunji)* |
| • | 15 raisins or kishmish |
| • | Oil for deep frying |
| • | For yoghurt sauce: |
| • | 500gms yoghurt or dahi |
| • | A little red chilli powder, according to taste |
| • | 1 tsp. dry-roasted and powdered cumin or jeera seeds |
| • | Black rock salt or kala namak to taste |
| • | 1 tsp. of sugar |
Instructions
| 1. | Making vadas: |
| 2. | Soak bread in water for 2 minutes |
| 3. | Squeeze water out and mash the bread. |
| 4. | Mix all vada ingredients with bread. |
| 5. | Heat oil in a wok or kadhai. |
| 6. | Make vadas, round burger shapes and deep fry in oil. Bread fries very quickly so make sure your oil is not too hot and you keep a close eye on vadas during frying. |
| 7. | Remove from oil and put them in luke warm, salted water for 2 minutes. |
| 8. | Squeeze gently, to remove water. Keep aside on a plate. |
| 9. | Making Yoghurt sauce: |
| 10. | Place yoghurt in a bowl and mix all sauce ingredients well with it. |
| 11. | Adjust salt and chillies to taste. |
| 12. | Spread a couple of tbs. yoghurt sauce on a platter. |
| 13. | Dip each vada in yoghurt and place on the platter. Do not overlap because they are very frail and break easily. |
| 14. | Garnish with green coriander leaves. Serve with Imli Chutney and Green Mango Chutney, either as a snack or as part of a main meal. |
Notes
| • | * Chiraunji = nuts of the tree Buchanania latifolia |