Bread Dahi Vada Papdi Chaat curd (yogurt) Vada Papdi Chaat Made with Only Bread

Ingredients

• 1 cup Bread side edges
• Oil for deep frying
• ¼ tsp Degi red chilli powder, Degi Lal Mirch Powder
• A pinch of asafoetida, asafoetida
• ¼ tsp Chaat masala, chaat masala
• Salt to taste
• 6 Bread slice
• Little water for soaking, water
• ¼ cup Curd, beaten for soaking, curd (yogurt)
• Oil for deep frying
• 10-12 Bread slice
• 2-4 tbsp Curd, beaten, curd (yogurt)
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• A pinch of asafoetida, asafoetida
• 2 tbsp Green chutney
• 1 cup Water
• 2 tbsp Tamarind chutney
• Salt to taste
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• ½ tsp roasted Cumin powder
• Prepared Dahi Bhalle, Prepared curd (yogurt) Bhalle
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• Salt to taste
• 1 tsp Fennel seeds, soft
• 10-12 Black peppercorns
• 1 tsp Dried mango powder, amchur (dry mango powder) powder
• Curd, beaten, curd (yogurt)
• Prepared Chaat Masala, Prepared Chaat Masala
• Green chutney
• Prepared Masala Papdi, Prepared Masala Papdi
• Curd, beaten, curd (yogurt)
• Green chutney
• Soaked Dahi Bhalle, curd (yogurt) Bhalle
• Tamarind chutney
• Curd, beaten, curd (yogurt)
• Fried Bread Sides Masala
• Sev
• Pomegranate pearl
• Prepared Chaat Masala, Prepared Chaat Masala
• Coriander sprig, coriander leaves

Steps

1. Take bread slices and cut the edges and keep aside for further use.
2. Heat oil in a kadai, once the oil is medium hot, add the bread side edges and fry on medium flame until nice golden in color.
3. Transfer it into an absorbent paper.
4. Now, take a medium size ball, add degi red chilli powder, a pinch of asafoetida, chaat masala and salt.
5. Add the fried bread edges into the bowl and toss everything well to coat.
6. Keep aside for further use.
7. In a bowl, add bread slices soaked with little water and apply dahi on it.
8. Now, slightly press each vada and flatten and press between your palms to remove the excess water.
9. Heat oil in a kadai, once the oil is medium hot, add the prepared vada into the oil and fry until light golden brown in color and crisp from all the sides.
10. Remove in an absorbent paper and keep aside.
11. In a bowl, add water, tamarind chutney, salt to taste, degi red chilli powder.
12. Add roasted cumin powder, prepared dahi bhalle and soak it for 5-10 minutes.
13. Take a bread slice, apply dahi and green chutney on one side.
14. On another bread slice, sprinkle degi red chilli powder, a pinch of asafoetida and salt.
15. Close it like a sandwich, take a rolling pin and roll it slightly, the edges should be sealed properly.
16. Now cut the slices into half. Heat oil in a kadai, once it’s medium hot, slide the bread papdi into the oil fry until golden and crisp.
17. Remove on an absorbent paper and keep aside for further use.
18. Heat a pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns and salt.
19. Dry roast on low flame until the spices turn aromatic.
20. Transfer it into a bowl, add amchur powder, once it’s at room temperature.
21. Transfer it into a grinder jar and grind it coarsely.
22. Keep aside for further use.
23. In a serving dish, spread curd, sprinkle some prepared chaat masala, spread some green chutney.
24. Place the prepared masala papdi, top it with curd, green chutney, soaked dahi bhalla, tamarind chutney, curd and fried bread masala on top of it.
25. Garnish it with sev, pomegranate pearl, prepared chaat masala and coriander sprig.
26. Serve immediately.