Bread, Paneer & Potato Instant Vada Recipe
Flavorful South Indian Snack with a Quick Twist
This Bread, Paneer & Potato Instant Vada is a delightful variation of the classic vada, perfect for a quick breakfast when you’re short on time but still craving something delicious. Made with bread, paneer, and mashed potatoes, this dish provides a quick fix when you’re in the mood for vadas alongside your idli.
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Ingredients:
- 6 slices Whole Wheat Brown Bread
- 3/4 cup Curd (Dahi / Yogurt)
- 1/2 cup Rice flour
- 1/4 cup Sooji (Semolina / Rava)
- 1/4 cup Paneer (Homemade Cottage Cheese)
- 1/4 cup Potato (Aloo), boiled and mashed
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 Onion, finely chopped
- 1 inch Ginger, finely chopped
- A few Coriander (Dhania) leaves, chopped
- 2 Green Chillies, finely chopped
- Salt, to taste
- Oil, for deep frying
Preparation Time: 15 mins
Cooking Time: 15 mins
Instructions:
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Prepare the Bread Mixture: Crumble the bread slices into small pieces and set aside in a mixing bowl.
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Mix the Ingredients: In the same bowl, add rice flour, rava (sooji), curd, cumin seeds, finely chopped onion, ginger, paneer, mashed potato, coriander leaves, green chillies, and salt. Combine with the crumbled bread. Stir everything together.
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Form the Dough: Gradually add a little water as needed and knead into a soft dough. The dough should be pliable—neither too runny nor too stiff.
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Shape the Vadas: Pinch out small portions of the dough, flatten them, and make a hole in the center of each with your finger, just like traditional medu vada.
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Heat the Oil: Heat enough oil in a wok for deep frying. Check the temperature by dropping a small bit of the dough into the oil. If it rises immediately, the oil is ready for frying.
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Fry the Vadas: Carefully drop the shaped dough balls into the hot oil. Don’t overcrowd the pan. Fry the vadas on medium-low heat, flipping them to ensure even browning on both sides. Once golden brown, remove the vadas and place them on a paper towel to absorb excess oil.
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Paniyaram Method (Optional): If using a paniyaram pan, heat the pan and brush the cavities with oil. Add the batter to each cavity, drizzle a little oil over each, and cook until golden brown on the bottom. Flip with a spatula and drizzle more oil to cook the other side. Once both sides are browned, remove the vadas.
Serving Suggestions:
Enjoy your Bread, Paneer & Potato Instant Vada with a side of Foxtail Millet Rava Idli, Arachuvitta Sambar (Traditional South Indian Sambar with Fresh Spices), and Pudalangai Thogayal (Snake Gourd Chutney).
This crispy, flavorful vada is a great way to add variety to your breakfast spread!
