Stuffed Bread Dahi Vada

Dahi vada (also known as Dahi valle in Punjab, Thayir vada in Tamil, Perugu gari in Telugu, Mosaru vade in Kannada and Doi boda in Bengali) is a mouth watering Indian snack, prepared by soaking vadas in thick yogurt / curd / dahi. Generallly the hot deep fried vadas are first put in water and then transferred to thick beaten yogurt.

For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor it can be topped with coriander leaves, chaat masala, chili powder including grated coconut, bhujiya, the list can be endless. Sometimes a green chutney / tamarind chutney are serve with the dahi vadas.

Sambhar / rasam vadas (vadas soaked in sambhar / rasam are also popular snacks in southern India.

Here is the recipe for stuffed bread dahi vada, an innovation on the traditional dahi vada which is generally prepared with uraad dal.

Ingredients:

• 8 bread slices
• 4 medium sized potatoes
• 500 ml yogurt / curd
• water (to dip bread slices)
• salt to taste
• 2 tsp roasted cumin seeds / jeera powder
• ½ tsp red chilli powder
• oil, for frying bread vadas
• 1 bunch coriander leaves, chopped
• sweet / tamarind chutney, curd / yogurt, rock salt, bhujiya (to serve)

Procedure:

1. Strain and whip the yourt well (to remove lumps) with a little salt. Refrigerate.
2. Wash the potatoes, make slits at both the ends and pressure cook with 2 whistles.
3. Drain water, remove the outer skin and mash the potatoes. Add salt, chilli powder, roasted jeera powder and coriander leaves and mix well to form the stuffing.
4. Take water in a deep bottomed bowl. Dip a bread slice in the water for 2-3 secs and take out the bread slice.
5. Press the bread slice with both hands and squeeze out the excess water.
6. Put 1 tbsp of stuffing on the bread slice and fold the moist bread on all sides, seal the top edge properly to form a round ball. Press slightly to form the shape of a vada. Repeat process with all the bread slices.
7. Heat oil in a kadhai and fry the bread balls (one by one) until light golden brown (turn continuously to ensure even colouring on all sides).
8. Place the bread vadas in a serving bowl. Add the chilled curd on top. Sprinkle rock salt and chutney on top. Serve with curd, chutney, rock salt and bhujiya for extra helpings.

Tips:

1. Don’t soak the bread vadas in yogurt beforehand as they may become soggy and mushy.
2. These dish can also be served chilled (though I prefer the hot & crunchy vadas served with the chilled yogurt.