Dahi Vada 4, Bread & Paneer Cheese Dumplings in Yoghurt Sauce
Bread and Paneer Dahi Vada
If you make this dish, please take a few pictures and send them in for inclusion here.
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.
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
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.
Making yoghurt dip:
Mix yoghurt and spices in a bowl and beat lightly to a smooth batter like consistency. Keep aside.
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.
These vadas can not be kept for long, once they have been dipped in yoghurt.