Mamta's Kitchen

Dahi Vada 4, Bread & Paneer Cheese Dumplings in Yoghurt Sauce

Bread and Paneer Dahi Vada

Mamta Gupta

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This is a very quick and easy dahi vada to make and it tastes almost identical to lentil vadas. Chaat Selection. Makes approximately 8-10.


  • 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 or Imli Chutney


  1. Remove crust from bread and soak in a little water, just to cover. Squeeze the water out and keep aside.

  2. Mash paneer until smooth.

  3. In a bowl, mix bread, paneer and salt into a smooth dough.

  4. Heat oil in a wok or karahi.

  5. Make the bread mix into small balls, then flatten them like small burgers.

  6. Deep fry on medium heat, turning over a few times. They burn fast, so keep an eye.

  7. Keep aside.

  8. Making yoghurt dip:

  9. Mix yoghurt and spices in a bowl and beat lightly to a smooth batter like consistency. Keep aside.

  10. Serving:

  11. On a wide shallow dish, spread a few spoonfuls of prepared yoghurt.

  12. Dip each bread circle in yoghurt on both sides and arrange on a platter.

  13. 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.

  14. Spoon some more yoghurt on top.

  15. Decorate with a sprinkle of roast cumin powder and chilli powder. You can also scatter a few chopped coriander leaves and green chillies.

  16. Serve immediately, with Tamarind/Imli Chutney and Green Mango Chutney.


  • These vadas can not be kept for long, once they have been dipped in yoghurt.

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