Ingredients
Method
- Remove sides (brown parts) of bread and soak in the water for 2 minutes, squeeze all the water from the bread and mash in the bowl.
- Now add both flour, suji and then make thick batter like regular dahi-vada batter.
- Add salt, ginger-green chili paste, pinch of soda and then mix well.
- Heat the oil in a deep pan. Once oil is hot enough for frying; drop a small ball in oil using your hand and fry vadas in small batches, until golden all around.
- After you have made all the vadas, place them in lukewarm water or buttermilk and soak for about 5-6 minutes.
- Lightly squeeze vadas to remove the water and set aside, being careful not to break the vadas.
To Make Yogurt Topping and Garnishing
- Whisk two cups of yogurt in a bowl until smooth.
- Add a little water as needed to make a thick consistency but pourable.
- Add salt as per taste, sugar (optional) and mix well.
- Gently pick up each vada and transfer to a serving dish.
- Pour yogurt over the Vadas.
- Just before serving, sprinkle some salt as needed, cumin powder, red chili powder, chat masala and finish off with a drizzle of tamarind chutney and green chutney.
Notes
- You can use only urad dal flour if you want but double the flour quantity.
- You can garnish with Sev, pomegranate arils if you want and decorate your chaat.
- Add chutneys, spices, chaat masala, salt and sugar as per your taste.
- You can store soaked vadas in the refrigerator for 2-3 days in an airtight container