Bread vada is one of those quick and easy snacks that can be made with bread slices. Here I have used homemade no knead whole wheat bread. You can even use multi grain or Whole wheat bread or Brown bread. You can use fresh bread or few days old bread. The addition of onions does give a nice crunch in the crisp outer layer. The herbs and spices also add a slight pungency and spiciness to the vadas. You can also make bread medu vada with this recipe. You just need to make a depression in the center of the vadas while shaping them. Serve bread vada hot or warm with mint chutney or coconut chutney or cilantro chutney or any green chutney of your choice. Sometimes I serve them with tomato ketchup and they taste good with it.
How to make Bread Vada
- Take 5 slices of bread and break them. Add them in a grinder jar or blender.
- Pulse or grind to get a texture like bread crumbs.
- Take the bread crumbs in a mixing bowl.
- Add the following ingredients:
⅓ cup finely chopped onions1 teaspoon finely chopped ginger1 or 2 green chilies (chopped)¼ cup chopped coriander leaves8 to 10 curry leaves (chopped)
- Next add the following spices:
⅛ teaspoon black pepper (crushed)¼ teaspoon cumin seeds 1 pinch of asafoetida (hing) 1 pinch of turmeric powder
- Now add 3 tablespoons rice flour, 2 tablespoons fine sooji (rava or cream of wheat), ¼ cup fresh curd (yogurt) and salt as per taste. Keep a check on salt as bread already has salt in it.
- Stir and mix very well first.
- Then begin to knead to a smooth dough. You may not need to add water as the curd and the moisture from the onions helps in binding the dough. If you are not able to bind to a dough, then sprinkle some water and knead to form a smooth dough.
Making bread vada
- Divide the dough into small or medium sized balls and then flatten them. Keep aside.
- Heat oil for deep frying in a kadai. Check the oil temperature by dropping a small portion of the batter in the oil. If the small vada comes up steadily and quickly, the oil is hot enough for frying.
- Now carefully slid the prepared vadas in the hot oil.
- Fry them for a couple of minutes on medium heat. Then turn it over with a slotted spoon carefully and fry the other side. Add the number of vada depending on the size and capacity of the kadai. Do not overcrowd the kadai with vada, while frying.
- Fry till the bread vada become golden and crisp. When the onions on the crust of the vada, look golden, this means the vada is done.
- Once nicely crisp and golden, then remove them with a slotted spoon draining as much oil as possible in the kadai itself. Keep the fried bread vada on kitchen paper towels to absorb excess oil.
- Fry the remaining bread vada this way in batches. Regulate the heat as needed while deep frying.
- Serve the bread vada hot with tomato ketchup or mint chutney or coriander chutney or with coconut chutney. They make for a nice tea time snack. If you are looking for more Bread snacks recipes then do check:
Bread pakoraBread pizzaBread upmaBread cutlet
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Bread Vada post from the blog archives first published in January 2017 has been republished and updated on December 2022.
title: “Bread Vada " ShowToc: true date: “2024-09-18” author: “Shirley Clark”
Bread vada is one of those quick and easy snacks that can be made with bread slices. Here I have used homemade no knead whole wheat bread. You can even use multi grain or Whole wheat bread or Brown bread. You can use fresh bread or few days old bread. The addition of onions does give a nice crunch in the crisp outer layer. The herbs and spices also add a slight pungency and spiciness to the vadas. You can also make bread medu vada with this recipe. You just need to make a depression in the center of the vadas while shaping them. Serve bread vada hot or warm with mint chutney or coconut chutney or cilantro chutney or any green chutney of your choice. Sometimes I serve them with tomato ketchup and they taste good with it.
How to make Bread Vada
- Take 5 slices of bread and break them. Add them in a grinder jar or blender.
- Pulse or grind to get a texture like bread crumbs.
- Take the bread crumbs in a mixing bowl.
- Add the following ingredients:
⅓ cup finely chopped onions1 teaspoon finely chopped ginger1 or 2 green chilies (chopped)¼ cup chopped coriander leaves8 to 10 curry leaves (chopped)
- Next add the following spices:
⅛ teaspoon black pepper (crushed)¼ teaspoon cumin seeds 1 pinch of asafoetida (hing) 1 pinch of turmeric powder
- Now add 3 tablespoons rice flour, 2 tablespoons fine sooji (rava or cream of wheat), ¼ cup fresh curd (yogurt) and salt as per taste. Keep a check on salt as bread already has salt in it.
- Stir and mix very well first.
- Then begin to knead to a smooth dough. You may not need to add water as the curd and the moisture from the onions helps in binding the dough. If you are not able to bind to a dough, then sprinkle some water and knead to form a smooth dough.
Making bread vada
- Divide the dough into small or medium sized balls and then flatten them. Keep aside.
- Heat oil for deep frying in a kadai. Check the oil temperature by dropping a small portion of the batter in the oil. If the small vada comes up steadily and quickly, the oil is hot enough for frying.
- Now carefully slid the prepared vadas in the hot oil.
- Fry them for a couple of minutes on medium heat. Then turn it over with a slotted spoon carefully and fry the other side. Add the number of vada depending on the size and capacity of the kadai. Do not overcrowd the kadai with vada, while frying.
- Fry till the bread vada become golden and crisp. When the onions on the crust of the vada, look golden, this means the vada is done.
- Once nicely crisp and golden, then remove them with a slotted spoon draining as much oil as possible in the kadai itself. Keep the fried bread vada on kitchen paper towels to absorb excess oil.
- Fry the remaining bread vada this way in batches. Regulate the heat as needed while deep frying.
- Serve the bread vada hot with tomato ketchup or mint chutney or coriander chutney or with coconut chutney. They make for a nice tea time snack. If you are looking for more Bread snacks recipes then do check:
Bread pakoraBread pizzaBread upmaBread cutlet
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Bread Vada post from the blog archives first published in January 2017 has been republished and updated on December 2022.
