Bread Vada is a crunchy, golden-fried delight crafted from leftover bread slices, tangy curd, rice flour, finely chopped onions, and a vibrant medley of spices—perfect for transforming pantry staples into a flavorful tea-time treat These golden fritters are irresistibly crunchy on the outside and soft inside, making them a perfect tea-time indulgence. Whether it’s a chilly winter evening or a cozy rainy day, these vadas pair beautifully with a steaming cup of masala chai or coffee. It’s one of those comfort snacks that brings warmth and flavor in every bite!
This bread vada recipe is a delightful twist on the classic version you might know—the one made with mashed potatoes, often called bread bonda. I sometimes prepare that too, following my mom’s style. But a few months ago, I stumbled upon this variation while watching a cooking show by Chef Sanjeev Kapoor. That’s why I’m excited to share it with you today.
For this batch, I’ve used brown bread, but feel free to use whatever kind you have on hand—white, whole wheat, multigrain, or even potato bread. It all works beautifully.
Also, I didn’t bother trimming the edges of the bread because I don’t mind them at all. That said, the original recipe did suggest removing them. You’ll notice some darkened spots on the vadas in the photos—that’s just from the crusts, not because they’re overcooked. If you’re serving these to guests and want a more uniform look, you might consider trimming the edges. But when I’m making them at home, I like to keep it rustic—just the way I enjoy it.
Ingredients
- 5 slices of bread – Use any variety you prefer—brown, white, multigrain, or even leftover slices. Tear them into small chunks or roughly chop them into bite-sized pieces for easier mixing.
- ⅓ cup finely chopped red onion – Adds crunch and a mild sweetness. Red onions are preferred for their sharper flavor, but you can use white or yellow onions if needed.
- 1 small green chili, finely chopped – For a hint of heat. Feel free to tweak the amount based on how much heat you prefer in your dish.. Deseed if you prefer a milder taste.
- 1½ teaspoons ginger paste (or freshly grated/crushed ginger) – Adds warmth and helps aid digestion. Freshly grated ginger gives the best aroma and punch.
- 5 to 6 fresh curry leaves – Tear them slightly before adding to release their aroma. These lend a distinctive South Indian flavor to the vada.
- 1 tablespoon finely chopped fresh coriander leaves (cilantro) – Adds freshness and brightness to the mixture. Use tender stems as well for extra flavor.
- Salt to taste – Adjust as per your preference and based on the type of bread used, especially if using salted or seasoned varieties.
- ¼ cup rice flour – Helps hold the mixture together while lending a delightful crunch to the finished vadas. Do not substitute with wheat flour for the same texture.
- ½ cup thick plain yogurt (curd) – Use fresh and slightly thick yogurt; avoid the watery part.
- Oil for deep frying – Use any neutral-flavored oil with a high smoke point such as sunflower, peanut, or vegetable oil for frying the vadas until golden and crisp.
Step By Step Photos
1) Prepare the Bread Base: Take around 5 slices of bread and tear them into small pieces. Place them in a large mixing bowl. You can use brown bread, multigrain, white, or any bread available. If the crust is too dry or hard, you may remove it, but typically, it adds extra crispiness to the final vadas.
2) Add Fresh Ingredients and Spices: To the bread pieces, add finely chopped red onions, green chilies (adjust according to your spice preference), ginger paste (or freshly grated ginger), finely chopped coriander (cilantro), and a few torn curry leaves. Sprinkle salt as per taste. These ingredients give a burst of flavor and texture to the vadas.
3) Mix in the Binding Agent: Next, sprinkle in approximately ¼ cup of rice flour—this not only binds the ingredients together but also gives the vadas their irresistible crunch. Rice flour acts as a natural binding agent while also helping the vadas become crispier upon frying. Mix everything gently using your fingers or a spoon so that the vegetables and flour coat the bread pieces evenly.
4) Incorporate the Yogurt: Gradually pour plain yogurt (curd) into the mixture. Begin mixing it in with your hands. Yogurt provides moisture and a slight tangy flavor. Be cautious not to add too much at once—add it little by little. The aim is to create a soft, pliable mixture that holds its shape when pressed together. After a few minutes, the bread will absorb the moisture from the curd and soften further, helping it bind naturally.
5) Check the Consistency: Once the mixture feels moist and holds together when pinched, it’s ready. If the mixture still feels dry or crumbly, add a spoonful of yogurt at a time until it binds well. Avoid making it too wet; the dough should be soft but not sticky or runny.
6) Shape the Vadas: Grease your palms generously with a little oil to avoid sticking. Take a small portion of the dough and gently shape it into small round patties or donut-like discs (vada shape) with a hole in the center if you prefer traditional styling. Repeat until all mixture is shaped.
7) Preheat Oil for Deep Frying: While shaping the vadas, heat oil in a deep frying pan or kadai over medium heat. To check if the oil is ready, drop a tiny piece of the dough into the oil—if it rises to the surface gradually with bubbles, the oil is hot enough. Also, prepare a plate lined with paper towels to drain excess oil later.
8) Fry the Vadas Carefully: Once the oil is nice and hot, carefully drop in each vada one by one, making sure not to overcrowd the pan.. Avoid disturbing them for the first 30–60 seconds, as they are delicate and might break or absorb more oil if handled too soon. Fry a few at a time, depending on the size of your pan, without overcrowding.
9) Cook Until Golden and Crisp: Allow the vadas to cook undisturbed until the underside turns golden brown. Carefully turn each vada over and allow the other side to cook until it turns golden and crisp, ensuring an even fry on both sides. Rotate as needed to ensure all sides are golden and crisp. This should take around 3–4 minutes per batch. Once fully cooked and crispy on all sides, remove the vadas using a slotted spoon
Serve hot/warm bread vada. As it sits, it starts to get soft and soggy.
Instructions
- Prepare the Bread Mixture:
Take 5 to 6 slices of bread (you can use white, brown, or multigrain) and cut them into small pieces. Place them in a large mixing bowl. Make sure the bread is soft—if it feels too dry, sprinkle a little water or milk and let it sit for a few minutes before proceeding. - Add Remaining Ingredients:
Into the bowl, add finely chopped onions, green chilies, ginger paste (or freshly grated ginger), chopped curry leaves, coriander (cilantro), salt, and rice flour. Do not add oil at this stage. You may also add a few optional ingredients like grated carrots or a pinch of hing (asafoetida) for additional flavor. - Mix and Form Dough:
Using your hands, gently squeeze and mix everything together. Gradually add plain yogurt, a little at a time, to moisten the mixture. The mixture should come together into a soft dough that holds shape when pressed. If the mixture feels too dry, just mix in an extra spoonful of yogurt to bring it all together smoothly.. Be careful not to add too much liquid, as the bread will soak it and turn mushy. - Shape the Vadas:
Once the dough is ready, grease your palms generously with oil. Scoop out a small amount of the mixture and gently roll it between your palms to form a smooth ball. Lightly press it to shape into a flat disc resembling a vada. Continue shaping the rest of the mixture in the same way. Place the prepared vadas on a greased plate or parchment paper, ensuring they don’t stick. - Heat the Oil for Frying
On the other burner, place a deep frying pan or kadai on medium heat. Pour in enough oil for deep frying. As the oil heats up, get a separate plate ready by lining it with paper towels. This will help soak up any excess oil from the vadas once they’re fried to golden perfection. - Frying the Vadas:
Once the oil is sufficiently hot (you can test it by dropping a small bit of dough—if it rises to the surface quickly, the oil is ready), carefully slide a few vadas into the hot oil. Avoid overcrowding the pan. - Drain the Fried Vadas:
Keep frying the vadas, flipping occasionally, until they turn beautifully golden brown and crisp on both sides Once done, use the slotted spoon to lift the vadas out of the oil and place them on the prepared paper towel-lined plate. This helps absorb any excess oil. - Repeat and Serve:
Repeat the frying process with the remaining shaped vadas. Make sure to maintain the oil temperature—too hot will burn them, and too cold will make them oily. Once all the vadas are fried, serve them hot and crisp with green chutney, tamarind chutney, or tomato ketchup. They taste especially good with a steaming cup of masala chai or filter coffee.
Serving suggestion:
Bread vadas taste best when served piping hot, straight from the fryer. Pair them with a refreshing green chutney made from fresh coriander or mint for a burst of flavor. You can also serve them alongside tangy tamarind chutney or even a simple tomato ketchup for a kid-friendly option. These crispy delights are incredibly versatile—they make a satisfying tea-time snack and can also double up as a quick breakfast option when you’re short on time but craving something tasty. Complement them with a hot cup of masala chai or freshly brewed coffee for a comforting and indulgent treat, perfect for rainy evenings or cozy winter mornings. For a more filling meal, consider serving them with a side of upma or poha.
