Instant Bread Vade

Name: Instant Bread Vade
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 fresh brown bread slices; 1/4th cup grated carrots (1 medium); 1/4th cup finely chopped onions (1 medium); 1 green chilli chopped; 1/2 teaspoon red chilli powder optional; 1/2 teaspoon garam masala; 1/4th teaspoon salt or as per the taste; 1 teaspoon mint/ pudina finely chopped or mint powder; 2 tablespoons coriander leaves finely chopped; 1/4 th teaspoon grated ginger; 2 tablespoon rice flour/ corn flour / all purpose flour(I have added rice flour); 1 cup oil for frying

Sanchita Mittal @sm_thechef

Delhi

#YIFR
#goldenapron
#post21

Bread Vade with mint coriander chutney are quick to prepare, delicious and healthy breakfast or a delectable evening snack.
These go well with masala tea or hot cuppa coffee, Just perfect for the monsoon

#YIFR
#goldenapron
#post21

Sanchita Mittal @sm_thechef

Delhi

#YIFR
#goldenapron
#post21

Saved

Ingredients

20 minutes

8 servings

4fresh brown bread slices
1/4th cup grated carrots (1 medium)
1/4th cup finely chopped onions (1 medium)
1green chilli chopped
1/2 teaspoonred chilli powder optional
1/2 teaspoongaram masala
1/4th teaspoon salt or as per the taste
1 teaspoonmint/ pudina finely chopped or mint powder
2 tablespoonscoriander leaves finely chopped
1/4 th teaspoon grated ginger
2 tablespoon rice flour/ corn flour / all purpose flour(I have added rice flour)
1 cupoil for frying

Saved

Steps

20 minutes

1

Tear off the bread slices to pieces and add them to a mixing bowl.
2

Add the rice flour to crumbled bread
3

Add ginger, carrots, onions, pudina, coriander leaves, salt, green chilli, red chilli powder, garam masala.
4

Mix them gently, the veggies used has lot of moisture which helps in binding the material
Add 1 to 2 tablespoons of water if needed and again mix to make a tight dough.
5

Divide the mixture into 8 parts and make balls, Flatten them gently and make a medium sized patty.
6

Use your first finger and thumb to make a hole in the centre.
Drop these in batches of 4 in hot oil and fry on a medium heat, turning them often and flipping to both the sides.
7

When bread vada turns golden, remove them to an absorbent paper.
8

Serve hot with mint coriander chutney and masala tea.