Quick Dahi Vada (Bread and Paneer Dumplings) in Yoghurt Sauce
Quick Bread and Paneer Dahi Vada / Bhalla
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This is a very quick and easy dahi vada to make and it tastes almost identical to lentil vadas.
Makes approximately 8-10.
Ingredients
- For vadas:
- 5 white bread slices
- 30 gm. Paneer. It can be bought ready made.
- 1/2 tsp. salt
- For yoghurt dip:
- 1 litre yoghurt
- Salt to taste (try using Kala namak or black salt)
- 1/2 tsp. of roast cumin powder
- 1/2 tsp. chilli powder
- Accompaniments:
- Green Mango Chutney
- Tamarind Chutney
Instructions
- Remove crust from bread and soak in a little water, just to cover. Squeeze the water out and keep aside.
- Mash paneer until smooth.
- In a bowl, mix bread, paneer and salt into a smooth dough.
- Heat oil in a wok or karahi.
- Make the bread mix into small balls, then flatten them like small burgers.
- Deep fry on medium heat, turning over a few times. They burn fast, so keep an eye.
- Keep aside.
- Making yoghurt dip:
- Mix yoghurt and spices in a bowl and beat lightly to a smooth batter like consistency. Keep aside.
- Serving:
- On a wide shallow dish, spread a few spoonfuls of prepared yoghurt.
- Dip each bread circle in yoghurt on both sides and arrange on a platter.
- Once all bread pieces have been arranged, spread some more yoghurt on top, covering all pieces properly. Leave to stand for a few minutes, until vadas have absorbed some yoghurt and softened.
- Spoon some more yoghurt on top.
- Decorate with a sprinkle of roast cumin powder and chilli powder. You can also scatter a few chopped coriander leaves and green chillies.
- Serve immediately, with Tamarind Chutney and Green Mango Chutney.
Notes
- These vadas can not be kept for long, once they have been dipped in yoghurt.