Bread Vada

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Bread vada recipe with step by step photos. This is a simple yet tasty recipe of vadas made with bread, onions, spices and herbs. It makes for a quick evening snack. Have some leftover bread? Make these instant variation of vada and enjoy them with a cup of chai.

bread vada served with green chutney

Bread vada is one of those quick and easy snacks that can be made with bread slices. Here I have used homemade no knead whole wheat bread. You can even use multi grain or Whole wheat bread or Brown bread. You can use fresh bread or few days old bread.

The addition of onions does give a nice crunch in the crisp outer layer. The herbs and spices also add a slight pungency and spiciness to the vadas.

You can also make bread medu vada with this recipe. You just need to make a depression in the center of the vadas while shaping them.

Serve bread vada hot or warm with mint chutney or coconut chutney or cilantro chutney or any green chutney of your choice.

Sometimes I serve them with tomato ketchup and they taste good with it.

Step-by-Step Guide

How to make Bread Vada

1. Take 5 slices of bread and break them. Add them in a grinder jar or blender.

bread slices in a grinder jar

2. Pulse or grind to get a texture like bread crumbs.

prepared bread crumbs

3. Take the bread crumbs in a mixing bowl.

bread crumbs in a mixing bowl

4. Add the following ingredients:

  • ⅓ cup finely chopped onions
  • 1 teaspoon finely chopped ginger
  • 1 or 2 green chilies (chopped)
  • ¼ cup chopped coriander leaves
  • 8 to 10 curry leaves (chopped)
onion ginger curry leaves added

5. Next add the following spices: 

  • ⅛ teaspoon black pepper (crushed)
  • ¼ teaspoon cumin seeds
  • 1 pinch of asafoetida (hing)
  • 1 pinch of turmeric powder
various spices added

6. Now add 3 tablespoons rice flour, 2 tablespoons fine sooji (rava or cream of wheat), ¼ cup fresh curd (yogurt) and salt as per taste. Keep a check on salt as bread already has salt in it.

rice flour sooji and curd added

7. Stir and mix very well first.

mix bread vada mixture

8. Then begin to knead to a smooth dough. You may not need to add water as the curd and the moisture from the onions helps in binding the dough.

If you are not able to bind to a dough, then sprinkle some water and knead to form a smooth dough.

prepared bread vada dough

Making bread vada

9. Divide the dough into small or medium sized balls and then flatten them. Keep aside.

dough balls made

10. Heat oil for deep frying in a kadai. Check the oil temperature by dropping a small portion of the batter in the oil. If the small vada comes up steadily and quickly, the oil is hot enough for frying.

frying bread vada in hot oil

11. Now carefully slid the prepared vadas in the hot oil.

frying bread vada in hot oil

12. Fry them for a couple of minutes on medium heat. Then turn it over with a slotted spoon carefully and fry the other side.

Add the number of vada depending on the size and capacity of the kadai. Do not overcrowd the kadai with vada, while frying.

frying bread vada in hot oil

13. Fry till the bread vada become golden and crisp. When the onions on the crust of the vada, look golden, this means the vada is done.

frying bread vada in hot oil

14. Once nicely crisp and golden, then remove them with a slotted spoon draining as much oil as possible in the kadai itself.

Keep the fried bread vada on kitchen paper towels to absorb excess oil.

fried bread vada

15. Fry the remaining bread vada this way in batches. Regulate the heat as needed while deep frying.

fried bread vada

16. Serve the bread vada hot with tomato ketchup or mint chutney or coriander chutney or with coconut chutney. They make for a nice tea time snack.

bread vada served with green chutney


If you are looking for more Bread snacks recipes then do check:

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bread vada recipe

Bread vada

This Bread vada recipe is a simple yet tasty recipe of vadas made with bread, onions, spices and herbs.
4.84 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine South Indian
Course Snacks
Diet Vegetarian
Difficulty Level Moderate
Servings 12 bread vada
Units

Ingredients

  • 5 slices bread – whole wheat or multigrain or brown or white bread
  • cup chopped onions
  • 1 inch ginger – finely chopped or 1 teaspoon finely chopped ginger
  • 1 to 2 green chilies – chopped
  • ¼ cup chopped coriander leaves
  • 8 to 10 curry leaves – chopped
  • teaspoon black pepper – crushed
  • ¼ teaspoon cumin seeds
  • 1 pinch asafoetida (hing)
  • 1 pinch turmeric powder
  • ¼ cup Curd (yogurt)
  • 3 tablespoons Rice Flour
  • 2 tablespoons fine sooji (rava or cream of wheat)
  • salt as required – do keep a check as bread already has salt in it
  • oil for deep frying

Instructions
 

preparing bread vada mixture

  • Take 5 slices of bread and break them. Add in a grinder jar.
  • Pulse or grind to get a texture like bread crumbs.
  • Take the bread crumbs in a mixing bowl.
  • Add ⅓ cup chopped onions, 1 teaspoon finely chopped ginger, 1 or 2 green chilies (chopped), ¼ cup chopped coriander leaves, 8 to 10 curry leaves (chopped).
  • Also add ⅛ teaspoon black pepper (crushed), ¼ teaspoon cumin seeds and a pinch of asafoetida.
  • Now add 3 tablespoons rice flour, 2 tablespoons fine sooji (rava or cream of wheat), ¼ cup fresh curd and salt as per taste. Keep a check on salt as bread already has salt in it.
  • Mix very well first.
  • Then begin to knead to a smooth dough. You may not need to add water as the curd and the moisture from the onions helps in binding the dough. If you are not able to bind to a dough, then sprinkle some water and knead to form a smooth dough.
  • Divide the dough in to small or medium sized balls and then flatten them. Keep aside.

frying bread vada

  • Heat oil for deep frying in a kadai. Check the oil temperature by dropping a small portion of the batter in the oil. If the small vada comes up steadily and quickly, the oil is hot enough for frying.
  • Now carefully slid the prepared vadas in the hot oil.
  • Fry the bread vadas till crisp and golden. 
  • When the onions on the crust of the vada, look golden, this means the vada is done.
  • Once nicely crisp and golden, then remove them with a slotted spoon.
  • Place them on kitchen paper towels to get rid of extra oil. Fry the remaining bread vadas this way in batches.
  • Serve bread vadas hot with tomato ketchup or mint chutney or coriander chutney or with coconut chutney.

Notes

  • You can use fresh bread or few days old bread.

Nutrition Info (Approximate Values)

Nutrition Facts
Bread vada
Amount Per Serving
Calories 86 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg0%
Sodium 167mg7%
Potassium 43mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 54IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 9mg45%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 14mg17%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 27mg3%
Vitamin B9 (Folate) 94µg24%
Iron 1mg6%
Magnesium 9mg2%
Phosphorus 27mg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Bread Vada post from the blog archives first published in January 2017 has been republished and updated on December 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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8 Comments

    1. you can. it won’t be oil if you bake in oven. just brush some oil on the vadas and then bake in a preheated oven at 180 degrees celsius, till the vadas are golden and crisp.

  1. Awesome recipe.. my vadas turned out cute and tasty! Loved it…
    Your recipes are easy to understand and make while the pictorial explanations are of a great help!5 stars

    1. Thanks Anushree for sharing positive feedback on bread vada. glad to know that stepwise photos are helping in making the recipes.