Bread Dahi Vada Sandwich: A Chatpata Treat From Chef Curry Do’Pyaza!

Namaste and Aadaab, my food-loving friends! Chef Curry Do’Pyaza here, ready to spice up your day with a fusion dish that’s both comforting and exciting: the Bread Dahi Vada Sandwich!

This recipe is close to my heart. It’s like a warm hug from your nani (grandmother) but with a fun, modern twist. You know, the kind of dish that makes you say, “Wah! Kya baat hai!” (Wow! What a dish!)

When Do We Crave This Goodness?

Dahi Vada, in its traditional form, is a beloved dish during many festive occasions. Think of the vibrant colors of Holi, the joyous celebrations of Diwali, or even a simple family get-together on a hot summer afternoon. Dahi Vada is a delightful treat, especially when the weather is warm. It is also a popular dish during Ramadaan when people break their fasts. This bread sandwich version is perfect for a quick snack or a light meal any time of the year!

A Little History Lesson

Dahi Vada has a long and fascinating history. Some food historians believe that it originated in ancient India, while others say it came from the Mughal kitchens. No matter its true origin, it has evolved over centuries, with regional variations adding their own unique flavors. The Bread Dahi Vada Sandwich is my modern take on this classic, blending the familiar taste of Dahi Vada with the convenience of a sandwich.

Recipe Time!

Get ready to roll up your sleeves and create some magic in the kitchen. This recipe is easy, fun, and guaranteed to impress!

Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:

For the Vada:
- 1 cup Urad Dal (Split Black Lentils), soaked overnight
- 1 inch Adrak (Ginger), peeled and chopped
- 1-2 Hari Mirch (Green Chilies), chopped (adjust to your spice level)
- Salt to taste
- Oil for deep frying
For the Dahi (Yogurt) Mixture:
- 2 cups Dahi (Plain Yogurt), whisked until smooth
- 2 tbsp Cheeni (Sugar), powdered
- 1/2 tsp Kala Namak (Black Salt)
- 1/4 tsp Bhuna Jeera Powder (Roasted Cumin Powder)
- Pinch of Lal Mirch Powder (Red Chili Powder)
For the Sandwich:
- 6 slices Bread (White or Brown)
- Green Chutney (Mint-Coriander Chutney)
- Meethi Chutney (Tamarind Chutney)
- Fresh Dhaniya (Cilantro), chopped, for garnish
- Sev (Thin Gram Flour Noodles), for garnish

Step-by-Step Instructions:

Making the Vada: Drain the soaked Urad Dal and grind it into a smooth, fluffy paste using a little water. Add the ginger, green chilies, and salt. Mix well. The batter should be thick enough to hold its shape.
Frying the Vada: Heat oil in a kadhai (wok) or deep frying pan over medium heat. Drop small spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and cooked through. Remove and place on a paper towel to drain excess oil.
Soaking the Vada: In a bowl, add warm water and a pinch of salt. Soak the fried vadas in the warm water for 10-15 minutes. This will make them soft and spongy. Gently squeeze out the excess water from the vadas.
Preparing the Dahi Mixture: In a large bowl, whisk together the yogurt, powdered sugar, black salt, roasted cumin powder, and red chili powder. Make sure there are no lumps.
Assembling the Sandwich: Add the squeezed vadas to the prepared Dahi mixture. Coat them well. Take a slice of bread and spread a thin layer of green chutney on one side and meethi chutney on the other. Place 2-3 dahi-coated vadas on the bread. Cover with another slice of bread.
Garnish and Serve: Cut the sandwich into halves or triangles. Garnish with chopped cilantro and sev. Serve immediately and enjoy!

Tips for Best Results:

Soak the Urad Dal for at least 6-8 hours for soft and fluffy vadas.
Don’t overcrowd the pan while frying the vadas. Fry in batches to maintain the oil temperature.
Use fresh, thick yogurt for the best taste.
Adjust the amount of sugar and spices in the yogurt mixture to your liking.
If you want a spicier sandwich, add a pinch of red chili powder to the green chutney.

Cooking it Your Way:

Gas Stove: The traditional method, perfect for deep frying the vadas.
Induction Stove: Works just as well as a gas stove for frying.
Air Fryer: For a healthier option, you can air fry the vadas. Brush them with a little oil and air fry at 350°F (175°C) for 10-12 minutes, flipping halfway through.
Microwave: While not ideal for frying, you can use the microwave to warm the vadas before adding them to the yogurt.

Nutritional Information (Approximate per sandwich):