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Bread Vada

Serves 4
30 mins
86 Kcal
Bread Vada is that crispy, flavourful, and quick snack with a delightful twist on the traditional South Indian vada. This bread vada recipe transforms leftover bread into a tasty treat, perfect for a teatime munch or an appetiser for just about any affair. With its golden-brown crust and soft, flavourful interior, bread vada is sure to win over crowds. It is made from simple ingredients like bread, semolina, yoghurt, and spices. The dough is prepared by crumbling slices of bread and mixing them with semolina, yoghurt, finely chopped onions, green chillies, and fresh coriander leaves. Ginger and cumin seeds give the vada a pleasant flavour, with its softness and moisture preserved through yoghurt. Thus, it can be shaped into little round fritters and deep-fried to make it crispy outside while keeping the inside soft and spiced. This is a versatile bread vada recipe you can play around with and customise with grates of carrots or boiled potatoes, adding some nutritious value. These vadas are steaming hot when served with coconut chutney, mint chutney, or ketchup; they are incredibly irresistible with a hot cup of chai. Bread vada is easy to make, and people love it across all ages, so making ordinary bread look festival-like is just the job of this recipe at your next get-together or a cosy evening.

Ingredients required for Bread Vada

  1. 5 bread
  2. 1/3 cup onion
  3. 1 inch ginger
  4. 2 green chillies
  5. 1/4 cup coriander
  6. 8-10 curry leaves
  7. 1/8 tsp black pepper
  8. 1/4 tsp cumin seeds
  9. 1 pinch hing
  10. 1 pinch turmeric powder
  11. 1/4 cup curd
  12. 3 tbsp rice flour
  13. 2 tbsp sooji
  14. Oil
  15. Salt

Cooking steps for Bread Vada

  1. 1
    Bread Vada is a crispy, golden snack that's a perfect blend of crunchy bread, spicy seasonings, and soft insides.
  2. 2
    This easy-to-make Indian snack is perfect for tea time or as a quick appetizer, especially when you have some leftover bread.
  3. 3
    Start by tearing 5 slices of bread into small pieces.
  4. 4
    You can use white, whole wheat, or multigrain bread depending on your preference.
  5. 5
    Pulse or grind the bread pieces in a food processor or grinder until they form fine crumbs.
  6. 6
    Transfer the crumbs to a mixing bowl.
  7. 7
    Now, add ⅓ cup of finely chopped onions, 1 teaspoon of finely chopped ginger, 1 to 2 chopped green chilies (adjust to your spice preference), ¼ cup of chopped coriander leaves, and 8-10 chopped curry leaves.
  8. 8
    These fresh ingredients will enhance the flavor of the bread vada.
  9. 9
    Add ⅛ teaspoon of crushed black pepper, ¼ teaspoon of cumin seeds, a pinch of asafoetida (hing), and a small pinch of turmeric powder for color and warmth.
  10. 10
    Stir everything together, then add 3 tablespoons of rice flour, 2 tablespoons of fine sooji (rava), ¼ cup of fresh curd, and salt to taste.
  11. 11
    Knead the mixture with your hands until it forms a smooth dough.
  12. 12
    If the dough feels too dry, add a little water to bind it properly.
  13. 13
    Divide the dough into small portions and roll them into balls.
  14. 14
    Flatten each ball slightly to form the traditional vada shape.
  15. 15
    Heat oil in a kadai over medium heat for deep frying.
  16. 16
    To test the oil, drop a small portion of the dough into it—if it rises steadily to the surface, the oil is ready.
  17. 17
    Carefully drop the vadas into the hot oil in batches, leaving space between each one.
  18. 18
    Fry until the vadas turn golden brown and crispy on all sides.
  19. 19
    Remove them from the oil using a slotted spoon and place them on paper towels to drain excess oil.
  20. 20
    Repeat the process with the remaining dough.
  21. 21
    Serve the bread vadas hot with mint chutney, coriander chutney, or tomato ketchup.
  22. 22
    This bread vada recipe is sure to be a hit at any gathering, offering a satisfying crunch and a burst of flavor in every bite.
  23. 23
    Bread Vada is the perfect snack for when you want something savory and filling, easy to prepare, and always a crowd-pleaser.

Shop Ingredients

Rice Flour (3 Tbsp)
40
1
80
1
40
1
52
1
68
1
56
1
80
1
55
1
54
1
576
1
Curry Leaves (8-10)
10
1
26
1
Oil
171
1
147
1
150
1
168
1
151
1
151
1
765
1
150
1
187
1
332
1
Cumin Seeds (1/4 Tsp)
720
1
310
1
40
1
122
1
80
1
383
1
80
1
95
1
209
1
121
1
Ginger (1 inch)
18
1
29
1
23
1
20
1
Sooji (2 Tbsp)
33
1
64
1
36
1
37
1
59
1
40
1
55
1
77
1
39
1
49
1
Onion (1/3 cup)
32
1
39
1
20
1
67
1
Hing (1 pinch)
92
1
182
1
56
1
96
1
71
1
112
1
112
1
91
1
84
1
55
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
53
1
125
1
73
1
Black Pepper (1/8 Tsp)
39
1
129
1
64
1
62
1
150
1
277
1
270
1
244
1
173
1
202
1
Turmeric Powder (1 pinch)
58
1
101
1
225
1
56
1
59
1
279
1
Bread (5)
57
1
47
1
60
1
65
1
63
1
53
1
65
1
55
1
42
1
55
1
Green Chillies (2)
10
1
21
1
10
1
23
1
Curd (1/4 cup)
28
1
32
1
76
1
117
1
100
1
62
1
33
1
150
1
50
1
70
1
Coriander (1/4 cup)
12
1
12
1

FAQs

What is Bread Vada, and how is it made?

Bread Vada is a deliciously crispy, savoury snack. To make it, one has to mix bread with a spiced flour mix, shape it like doughnuts, and fry until golden brown. It's a quick variation of the traditional South Indian vada, made from urad dal or split black gram. For bread vada, any bread, be it white or whole wheat, and even leftover bread is soaked in water, squeezed dry, and mixed with a blend of spices and onions, with herbs added to the mix. The mixture was then formed into round vadas and fried to give them a crunchy outer layer while keeping the inside soft.

Can I use leftover bread to make Bread Vada?

Yes, leftover bread is ideal for making Bread Vada. Stale bread absorbs water and spices better, and it helps bind the dough together, which makes the vadas crispier when fried. Fresh bread can also be used; stale bread helps get the right texture. Just soak the bread in water, squeeze out any excess moisture and continue with the recipe. Using stale bread also reduces food waste, making this a great way to repurpose old bread.

Can I prepare Bread Vada in advance?

Bread vadas are best served hot, but you may prepare the dough/bread mixture for them ahead of time and shape your vadas. Then, store them in an airtight container and refrigerate them for up to a day. Once you desire to fry them, heat oil and fry until golden and crisp. They can be reheated, but fresh frying will always have that crunchy, perfect goodness.
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