After such a rigorous fasting, it is important that you consume something nutritious and healthy. Something that can keep your body and mind working healthy for the long Ramadan fasting days.
This recipe is a great combination of healthy and nutritious, filled with mouthwatering flavors and taste to die for. A simple yet tasteful mixed vegetable bread vada recipe that can be eaten during Iftar (after sunset to break the fast) or even Suhoor (before dawn).
Also read: Ramadan Special: Qubani Ka Meetha Recipe
INGREDIENTS:
• 3 Bread Slices
• ½ cup of grated Carrots
• ½ cup of boiled and mashed Potatoes
• 1 cup of finely chopped Onions
• 2 teaspoons of finely chopped Green Chilies
• A handful of finely chopped Fresh Mint Leaves
• A handful of finely chopped Fresh Coriander Leaves
• 1 teaspoon of Garam Masala
• Salt as per the requirement
• ½ teaspoon of Cumin Powder
• 2 tablespoons of Rice Flour
• 1 cup of Water
• Oil for frying
Also read: How To Make Yummy Yakhni Pulao For Vegans This Ramadan
HOW TO PREPARE:
1. First, take a large and deep bowl and put the teared-up pieces of bread slices into it.
2. Now add carrots, onions, potatoes and green chilies into it. Mix well, using your hands.
3. Then add garam masala and cumin powder into the mixture and add salt as per your requirement.
4. Now mix all the ingredients well until they are well moisturized. If not, then drizzle a few drops of water, to help knead them all together.
5. Next, add the rice flour into the mixed ingredients and knead everything into a soft dough.
6. Then, divide the dough into 8-9 parts and roll them all into round balls.
7. Now, flatten those balls into the vada shape, using your hands.
8. Take a deep-frying pan and pour oil in it to deep fry the vadas. Put in on high flame to heat the oil.
9. Now start putting the vadas into the heated oil one by one, keeping the maximum number of vadas to 4-5 at a time. Avoid overcrowding the pan.
10. Fry the vadas from both the sides until they turn golden brown and crispy. Keep flipping over to make sure both sides are cooked well.
11. Take them out on a kitchen towel and let the excess oil drain out.
12. Serve hot with green chutney, or garlic tomato chutney.
