Bread Vada Recipe – Indian Street Food with Sooji & Dry Fruits

Last Updated on 2 months by Neha Deshmukh

Bread Vada Recipe – Indian Street Food With Sooji & Dry Fruits

Hey everyone! If you’re anything like me, you love a good street food snack. And today, I’m sharing one of my absolute favorites – Bread Vada! It’s crispy, flavorful, and surprisingly easy to make at home. I first made these when I was craving something savory and didn’t want to spend hours in the kitchen. They’ve been a hit ever since! This recipe uses sooji (semolina) to give it a lovely texture and is packed with yummy dry fruits. Let’s get cooking!

Why You’ll Love This Recipe

This Bread Vada recipe is a winner for so many reasons. It’s a fantastic way to use up leftover bread, transforming something ordinary into something truly special. It’s quick – ready in under 20 minutes! Plus, it’s a crowd-pleaser. Seriously, who can resist a golden-brown, crispy vada dunked in cool yogurt and tangy chutney? It’s the perfect snack, appetizer, or even a light meal.

Ingredients

Here’s what you’ll need to make these delicious Bread Vadas:

• 6 white bread slices
• 1 cup milk (about 240ml)
• ¾ cup yogurt (about 180ml)
• 2 tbsp semolina (sooji)
• 1 tbsp raisins
• 1 tbsp cashews, chopped
• 1 tbsp pistachios, chopped
• 1 tbsp almonds, chopped
• 2 tbsp oil (for frying or greasing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using sooji (semolina) is key here. It helps bind the vadas and gives them a lovely, slightly grainy texture. You can use fine or coarse sooji, but I prefer fine for a smoother vada.

Feel free to get creative with the dry fruits! I love the combination of raisins, cashews, pistachios, and almonds, but you can swap them out for your favorites – chopped dates, walnuts, or even a sprinkle of sesame seeds would be delicious.

And don’t even get me started on the chutneys! Traditionally, Bread Vada is served with a trio: sweet tamarind chutney, vibrant green chutney (mint-coriander), and a spicy red chili chutney. Regional variations are huge here – in some places, they add a garlic chutney or even a simple tomato ketchup!

Step-By-Step Instructions

Alright, let’s make some vadas!

1. First, remove the crusts from the bread slices. Then, cut them into small squares – about 1 inch is perfect.
2. Now, pop the bread squares into a mixing bowl and pour over the milk. Let them soak for a few minutes until they’re nicely softened.
3. Add the yogurt, semolina, salt, and all those lovely chopped dry fruits to the bowl.
4. Mix everything together really well until you have a thick batter. It should be able to hold its shape.
5. For the non-fried version: Grease an appe/paniyaram pan with a little oil. Pour the batter into the molds, filling them about ¾ full. Cover and cook for 10-15 minutes, turning occasionally, until golden brown and cooked through.
6. For the deep-fried version: Heat oil in a deep frying pan over medium heat. Shape the batter into small balls (about 1 inch in diameter) and carefully drop them into the hot oil. Fry until golden brown and crispy on all sides.
7. If you’ve fried the vadas, soak them in warm water for about a minute. This helps them become extra soft and fluffy. Gently squeeze out any excess water.
8. Arrange the vadas on a serving plate. Now for the fun part – the toppings! Drizzle generously with chilled yogurt, tamarind chutney, green chutney, and a sprinkle of red chili powder, roasted cumin powder, and pomegranate seeds.

Expert Tips

• Don’t oversoak the bread! You want it soft, but not mushy.
• Make sure the oil is hot enough before frying. This will ensure the vadas are crispy and don’t absorb too much oil.
• For extra flavor, add a pinch of asafoetida (hing) to the batter.
• If the batter is too thick, add a splash of milk. If it’s too thin, add a little more semolina.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative.
• Gluten-Free Adaptation: Use gluten-free bread! It might need a little extra soaking time.
• Spice Level Adjustment: Adjust the amount of red chili powder to your liking. My family loves it spicy, so I usually add a generous pinch!
• Festival Adaptations: These are amazing for festivals like Holi or Diwali. They’re a quick and easy snack to serve to guests. My aunt always makes a huge batch for Diwali!

Serving Suggestions

Serve Bread Vada immediately for the best texture. They’re delicious on their own, but a cup of hot chai makes it even better! They also pair well with a side of sliced onions and a squeeze of lemon juice.

Storage Instructions

Bread Vadas are best enjoyed fresh. However, you can store leftover fried vadas in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

What type of bread works best for bread vada?

White bread is traditional, but you can experiment with whole wheat bread or even multigrain bread. Just make sure it’s not too dense.

Can I make the batter ahead of time?

Yes, you can! Just prepare the batter and store it in the refrigerator for up to 24 hours. You might need to add a splash of milk to loosen it up before cooking.

What is the best way to prevent the vadas from absorbing too much oil?

Make sure the oil is hot enough and don’t overcrowd the pan. Frying in batches is key!

Can I bake these instead of frying?

You can! Bake them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy as the fried version, but still delicious.

What chutneys are traditionally served with bread vada?

Tamarind chutney, green chutney (mint-coriander), and red chili chutney are the classic trio. But feel free to experiment with your favorites!