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Tuesday, January 5, 2010

Bread Dahi Vada papdi Chaat

   A twist in traditional papdi chaat with a quick and easy recipe.                                                               

  Cooking time- 15 minutes                                                                                                                      

Prepration time- 10 minutes

Ingredients –

For papdi-

• 1 cup all purpose flour (maida or plain flour)

• 1/4 cup semolina flour (sooji)

• 2 tablespoons oil

• 1/2 teaspoon salt

• 1/3 cup + 2 tablespoon lukewarm water

For Bread Dahi Vada

• 4 slices of white bread

• ¼ cup of cold milk

• Some raisins and cashews

• One grated cucumber,Half green chilly (chopped)

• Some grated dry coconut

• A pinch if sugar

To garnish the papdi -

• Grated carrot,raddish

• Chopped onion

• 2-3 leaves of cilantro

• Some namkeen like bhujia

• Plain yogurt

• Salt

• Roasted cumin seed powder (bhuna jeera)

• Red chili powder

• Hari cilantro chutney

• Tamarind chutney



.In a bowl mix flour, sooji, salt and oil.

.Add the water a little at a time while kneading until it forms a firm dough

.Cover the dough and set aside for 15 minutes or more.

.Divide the dough into about 3 equal parts.

.Take one section of the dough and roll it into 8″ diameter, fairly thin about thickness of dime. Do the same with the remaining 2 parts.

.Prick firmly the rolled dough about 1/4 inch apart with a fork, (this is done so the papdi do not puff while frying) and cut them in about 1 1/2″ squares with a sharp knife.

.Heat the oil in a frying pan on medium heat.

.The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.

Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd. Fry the papdi until both sides are a light golden-brown.

.Remove cooked papdi with a slotted or mesh spoon and transfer to a plate.

.Continue cooking the remaining papdi in batches until all the dough is gone.

.After the papdi cool to room temperature they should be crisp.

Papdi can be stored in airtight container for 1 month.


If you want to make round papdi, divide the dough

Bread dahi vada-

1-cut the brown corner of the bread slices and keep aside.

2-Mix grated cucumber(drain all the juice of cocumber after grating it by pressing it with your palms),coconut,green chillies,chopped cashew nuts , raisins and sugar together.

3-Now take a bread slice into your palm ,sprinkle milk on it slowly to make it little soft so that we can shape it into vadas.(do not soak bread slices )

4-Take the mixer of cocumber and coconut and place in middle of the soft bread slice and form it into a vada by giving little pressure between your palms.(or make it into round shape according to your papdi)

5- Repeat the same process with rest of the bread slices and keep it in the refrigrator to set for at least 10 minutes covering with clear wrap.


1-Take out the bread vadas from refrigrator.

2- Put the yogurt into a bowl and mix with a fork or whisk until very smooth. Use some milk as needed to make a consistency similar to pancake batter. Add salt to taste and a pinch of sugar.. Keep aside

3-Dip the papdi in the youghurt and place them into serving plate.

4-place one bread vada on each papdi.

5-Pour remaining yoghurt on the vadas .

6-Sprinkle cumin powder and red chilli power according to your taste.

7-Add cilantro and tarmarind chutney .

8- finish it with some grated carrots,raddish,chopped onions,cilantro leaves and some bhujia namkeen on top.

Note- you can make this in advance and assemble it just before the enjoy a quick ,easy and mouth watering recipe.

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