Bread Dahi Vada Recipe - Instant Dahi Vada Recipe -Bread ke Dahi Bhalle

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: store-bought chutney

Date chutney offers a sweet alternative.

Cut the edges off 8 bread slices and cut them into rounds using a bowl as a guide.

Place the bowl over the bread slice and press down to cut it into a round shape.

Remove the edges with a knife and set aside the leftover bread for another use.

Peel 5 boiled potatoes and finely mash them.

Add 1 tsp ginger paste, 2 finely chopped green chilies, less than ¼ tsp red chilly powder, ½ tsp mango powder, 1 tsp coriander powder, more than ½ tsp salt, and 1 tbsp raisins to the mashed potatoes.

Chop 15 cashews into 6 to 7 pieces each and add them to the potato mixture along with 2 tbsp chopped green coriander, then mix everything well.

Divide the potato stuffing into 8 equal parts and roll them into balls.

Take a bread slice, spread some thick, dense curd over it to soften it, and place one portion of the stuffing on top.

Lift the edges of the bread to enclose the stuffing slightly, leaving it a bit open.

Heat a non-stick pan and add ghee to it before placing the vadas in to roast.

Keep the flame medium and let the vadas turn golden brown from beneath, adding more ghee to the sides if desired.

Flip the vadas to roast the other side until golden brown, about 5 to 7 minutes total for each batch.

Prepare the serving ingredients by straining the curd to make it thick and adding 1 tsp sugar, whisking it well, along with 1 to 2 tsp black salt, 1 to 2 tsp roasted cumin powder, and 1 tsp red chilly powder.

On a serving plate, place 1 to 2 dahi vadas with the potato side down, pour curd over them, and drizzle with sweet chutney and spicy green coriander chutney.

Sprinkle black salt, roasted cumin powder, and red chilly powder on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens