Bread Vada Recipe – Easy Indian Street Food with Semolina & Yogurt

Last Updated on 2 months by Neha Deshmukh

Bread Vada Recipe – Easy Indian Street Food with Semolina & Yogurt

Hey everyone! If you’re anything like me, you love a good street food snack. And honestly, sometimes you just want something delicious and satisfying without spending hours in the kitchen. That’s where these Bread Vadas come in! They’re crispy, flavorful, and surprisingly easy to make. I first stumbled upon this recipe years ago, and it’s been a family favorite ever since. Get ready to impress your friends and family with this simple yet incredibly tasty treat!

Why You’ll Love This Recipe

These Bread Vadas are the perfect blend of convenience and flavor. They’re a fantastic way to use up leftover bread, and the combination of semolina and yogurt creates a wonderfully light and airy texture. Plus, they’re ready in under 30 minutes – perfect for a quick evening snack or a last-minute party appetizer. Seriously, who can resist a golden-brown, crispy vada?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful vadas:

• 6 bread slices
• ¼ cup rava / semolina (approx. 30g)
• ½ cup rice flour (approx. 60g)
• ¾ cup curd / yogurt (approx. 180ml) – I prefer using slightly sour yogurt for a better flavor!
• 1 medium onion, finely chopped
• 1 tsp ginger paste
• 1 green chilli, finely chopped (adjust to your spice preference!)
• A few curry leaves, chopped
• 2 tbsp coriander leaves, chopped
• 1 tsp cumin seeds
• ½ tsp salt (or to taste)
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! The rava (semolina) is key here. It gives the vadas that lovely crispy texture. Don’t skip it! You can use fine or coarse rava, but fine rava will give a slightly smoother texture.

Now, the yogurt! This is what binds everything together and keeps the vadas soft on the inside. I always use plain yogurt, and a little tanginess really adds to the flavor. Don’t worry if it seems a little runny, the bread and flour will balance it out.

A quick note on spice: Feel free to adjust the amount of green chilli to your liking. Some people love a fiery kick, while others prefer a milder flavor. And when it comes to chutney, everyone has their favorite! I’ll share some suggestions later. Regional variations often include adding chopped mint or cilantro to the vada mixture, or using different types of chilies.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, tear those 6 bread slices into small pieces and toss them into a large bowl.
2. Now, add the ¼ cup rava, ½ cup rice flour, ¾ cup yogurt, chopped onion, ginger paste, green chilli, curry leaves, coriander, cumin seeds, and ½ tsp salt.
3. Time to get your hands dirty! Mix everything together really well. Then, knead it into a soft dough. If it’s too dry, add a little more yogurt, a tablespoon at a time. If it’s too sticky, add a little more torn bread.
4. Grease your hands with a little oil – this prevents the dough from sticking. Take a portion of the dough, flatten it slightly, and then gently create a hole in the center to form the vada shape. Don’t worry about making them perfect; rustic is charming!
5. Heat up some oil in a pan over medium heat. Once it’s hot enough (test with a tiny piece of dough – it should sizzle!), carefully drop the vadas into the oil.
6. Fry them until they’re golden brown and crispy on both sides. This usually takes about 3-4 minutes per batch.
7. Remove the vadas from the oil and drain them on a paper towel to remove any excess oil.
8. Serve immediately while they’re hot and crispy!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to ensure even cooking and crispiness.
• Make sure the oil is hot enough before adding the vadas. If the oil isn’t hot enough, they’ll absorb too much oil and become soggy.
• For extra crispy vadas, you can add a pinch of baking soda to the dough.
• If you find the dough is too soft to shape, let it rest for 10-15 minutes.

Variations

I love experimenting with this recipe! Here are a few ideas:

• My friend Priya always adds a sprinkle of turmeric powder to the dough for a beautiful golden color and extra flavor.
• My mom likes to add finely chopped potatoes to the mixture – it makes them even more filling!
• For a cheesy twist, add a tablespoon of grated cheese to the dough. My kids love that!

Vegan Adaptation

Want to make these vadas vegan? No problem! Simply substitute the yogurt with a plant-based yogurt alternative, like soy or almond yogurt. Make sure it’s plain and unsweetened.

Gluten-Free Adaptation

Need a gluten-free version? Use gluten-free bread and gluten-free rice flour. You might need to adjust the amount of yogurt slightly to get the right consistency.

Spice Level Adjustment

• Mild: Reduce or omit the green chilli.
• Medium: Use 1 green chilli, finely chopped.
• Spicy: Add 2-3 green chillies, finely chopped, or a pinch of red chilli powder.

Festival Adaptations

These vadas are perfect for Indian festivals! They’re a popular snack during Diwali, Holi, and Ganesh Chaturthi. You can serve them as part of a larger spread of festive treats.

Serving Suggestions

Serve these Bread Vadas hot with your favorite chutney! Some popular options include:

• Mint-coriander chutney
• Tamarind chutney
• Tomato ketchup
• Sweet yogurt dip

Storage Instructions

These vadas are best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container at room temperature for up to a day. They will lose some of their crispiness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

What type of bread works best for bread vada?

White bread works best, but you can also use whole wheat bread. Avoid using bread that is too soft or too dense.

Can I make the vada dough ahead of time?

Yes, you can! Prepare the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature before shaping and frying.

How do I prevent the vadas from absorbing too much oil?

Make sure the oil is hot enough before adding the vadas, and don’t overcrowd the pan.

What is the best chutney to serve with bread vada?

That’s a matter of personal preference! Mint-coriander chutney and tamarind chutney are both classic choices.

Can I bake these vadas instead of frying them?

While frying gives the best results, you can try baking them. Preheat your oven to 180°C (350°F), brush the vadas with oil, and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried vadas, but they’ll still be delicious!