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Bread, Paneer & Potato Instant Vada Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Brown Bread | 6 slices |
| Curd (Dahi / Yogurt) | 3/4 cup |
| Rice Flour | 1/2 cup |
| Sooji (Semolina / Rava) | 1/4 cup |
| Paneer (Homemade Cottage Cheese) | 1/4 cup |
| Potato (Aloo) – boiled and mashed | 1/4 cup |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Onion – finely chopped | 1/2 onion |
| Ginger – finely chopped | 1 inch |
| Coriander (Dhania) Leaves | A few |
| Green Chillies – finely chopped | 2 |
| Salt | To taste |
| Sunflower Oil | For deep frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 5g |
| Carbohydrates | 20g |
| Fat | 7g |
| Fiber | 2g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 5 servings |
Instructions
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Prepare the Bread Mixture: Start by crumbling the brown bread into small bits and place them in a mixing bowl. Add the rice flour, semolina (sooji), curd, cumin seeds, finely chopped onion, ginger, paneer, boiled and mashed potato, chopped coriander leaves, and salt. Mix everything together well.
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Heat the Oil: In a deep frying pan or wok, heat enough sunflower oil for frying the vadas.
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Knead the Dough: As the oil heats, use your hands to knead the mixture into a soft dough, adding a little water if necessary. The dough should be pliable—not too runny or too stiff.
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Shape the Vadas: Pinch off a small portion of dough, flatten it slightly, and create a hole in the center using your finger, resembling the traditional medu vada shape.
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Check the Oil Temperature: To ensure the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the surface quickly, it’s ready for frying. Maintain a medium-low heat during frying.
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Fry the Vadas: Carefully drop the shaped vadas into the hot oil. Avoid overcrowding the pan to ensure they remain crispy. Fry them until they are golden brown on both sides, then remove them using a slotted spoon and place on absorbent paper towels to drain excess oil.
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Alternate Cooking Method (Paniyaram): For a healthier version, heat a paniyaram pan, brush oil into the cavities, and fill them with the batter. Drizzle a few drops of oil into each cavity. Once the bottoms are browned, flip the vadas and cook until evenly browned.
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Serving Suggestion: Serve the Bread, Paneer & Potato Instant Vada hot, accompanied by Foxtail Millet Rava Idli, Arachuvitta Sambar, and Pudalangai Thogayal for a delightful South Indian snack experience.
Enjoy your flavorful and crispy vadas, perfect for any occasion!
Feel free to make any adjustments you like!
