Snack
Homemade Bread, Paneer & Potato Instant Vada Recipe
Learn how to prepare Homemade Bread, Paneer & Potato Instant Vada Recipe with this simple recipe. Perfect for Snack and ideal for South Indian Recipes lovers....
⏱️
15 Min Prep
🔥
15 Min Cook
🍽️
5 Servings
🥗
Vegetarian
Ingredients
- 6 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
- Coriander (Dhania) Leaves - a few
- 2 Green Chillies - finely chopped
- Salt - to taste
- Sunflower Oil - for deep frying
Instructions
1
To begin making the Bread, Paneer & Potato Instant Vada method, crumble down the bread slices to small bits.In a mixing mixing bowl, toss in rice dusting seasoning, rava (sooji), curd, cumin seeds, bulb greens, ginger, paneer, mashed potato, coriander leaves and table salt, along with crumbled bread.
2
Keep aside.In a wok, fiery up enough oil to deep shallow fry the vadas.While the crafting oil is heating up, toss together all the components in the mixing mixing bowl.
3
With the help of aqua as required, shape well form a soft flour base.
4
The flour base should not be runny, but not too stiff as well.
5
It should be pliable.Pinch out a small ball and gently press to flatten and then make a hole in the centre with your fore finger, as you prepare flour base for medu vada. By this time, the oil would be fiery enough.
6
Check the temperature by dropping a small bit of the prepared flour base.
7
If the flour base raises immediately, the oil is fiery enough to shallow fry.
8
Turn the fiery up to medium low through out frying process.Drop the prepared Bread, Paneer & Potato Instant Vada thick paste into the fiery oil.
9
Drop a couple of more vadas if your deep shallow fry wok can fit.
10
But do not over crowd the kadai also, or it might lead to vadas being less crackling.Flip the bread vada on both sides and shallow fry till the vada is evenly golden browned.Take them out on an absorbent paper towel to get rid of excess oil.
11
You can delicately pat them to sieve more oil absorbed.*Paniyaram Method:To make this Bread, Paneer & Potato Instant Vada method in paniyaram wok, fiery up the paniyaram wok, brush oil on the cavities, toss in the paste into the cavities.splash a few drops of oil into each cavity.
12
Once the vadas are brown on the bottom, with the help of a spatula or spoon, you can flip the vada to the other side and splash a few drops of oil into each cavity.Take the Bread Instant Vadas once they are evenly browned.present Bread, Paneer & Potato Instant Vada method with Foxtail Millet Rava Idli method, Arachuvitta Sambar method (classic South Indian Sambar with pure Spices) and Pudalangai Thogayal method (Snake Gourd Chutney method).
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Snack
Snack
Diet
Vegetarian
Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
15 minsTotal Time
30 minsMaster Chef
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