Bread, Paneer & Potato Instant Vada Recipe
Bread, Paneer & Potato Instant Vada Recipe is a quick way of making vadas with potatoes, paneer and bread. Perfect for monsoon evenings with a cup of Masala Chai.
Bread, Paneer & Potato Instant Vada Recipe is a flavourful twist to the regular vada recipe and is also a quicker way of making vadas for breakfast. You can make them when you have prepared idli batter and then want to make vadas to serve along with them.
Bread, Paneer & Potato can also be served for snacks during tea time along with Foxtail Millet Rava Idli Recipe, Arachuvitta Sambar Recipe (Traditional South Indian Sambar with Fresh Spices) and Pudalangai Thogayal Recipe (Snake Gourd Chutney Recipe).
If you like vadas, here are more Vada Recipes that you can also try
For making Bread, Paneer & Potato Instant Vada Recipe in Kuzhi paniyaram pan, the batter can be a little thin for being pliable, such that you can spoon the batter into the cavities. Except that the vadas wont have the traditional shape with hole in them, the vadas will taste just the same!
- 6 Bread slices
- 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, chopped
- 2 Green Chillies , finely chopped
- Salt , to taste
- Cooking oil , for deep frying
How to make Bread, Paneer & Potato Instant Vada Recipe
To begin making the Bread, Paneer & Potato Instant Vada Recipe, crumble down the bread slices to small bits.
In a mixing bowl, add rice flour, rava (sooji), curd, cumin seeds, onion, ginger, paneer, mashed potato, coriander leaves and salt, along with crumbled bread. Keep aside.
In a wok, heat enough oil to deep fry the vadas.
While the cooking oil is heating up, mix all the ingredients in the mixing bowl. With the help of water as required, knead well form a soft dough. The dough should not be runny, but not too stiff as well. 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 dough for medu vada.
By this time, the oil would be hot enough. Check the temperature by dropping a small bit of the prepared dough. If the dough raises immediately, the oil is hot enough to fry. Turn the heat to medium low through out frying process.
Drop the prepared Bread, Paneer & Potato Instant Vada thick batter into the hot oil. Drop a couple of more vadas if your deep fry pan can fit. But do not over crowd the kadai also, or it might lead to vadas being less crispy.
Flip the bread vada on both sides and fry till the vada is evenly golden browned.
Take them out on an absorbent paper towel to get rid of excess oil. You can delicately pat them to drain more oil absorbed.
To make this Bread, Paneer & Potato Instant Vada Recipe in paniyaram pan, heat the paniyaram pan, brush oil on the cavities, add the batter into the cavities.
Drizzle a few drops of oil into each cavity. 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 drizzle a few drops of oil into each cavity.
Take the Bread Instant Vadas once they are evenly browned.
Serve Bread, Paneer & Potato Instant Vada Recipe with Foxtail Millet Rava Idli Recipe, Arachuvitta Sambar Recipe (Traditional South Indian Sambar with Fresh Spices) and Pudalangai Thogayal Recipe (Snake Gourd Chutney Recipe).