With Diwali on the way, one cannot have too many easy snack recipes to prepare at the drop of a hat. And celebrity chef and MasterChef India judge Ranveer Brar ’s bread dahi vada papdi chaat recipe is the lifesaver that can turn even the most unprepared host into a culinary master.
The star ingredient in the dish is the humble sliced bread , which the chef uses in three different ways. Heat the oil in a kadai until medium hot; fry the bread edges over medium heat until golden brown. Transfer them to absorbent paper. In a medium-sized bowl, add degi red chilli powder, a pinch of asafoetida, chaat masala and salt. Add the fried bread edges to the bowl and toss everything well to coat. Keep aside for further use. In a bowl, add bread slices soaked with a little water and apply curd on them. Gently press each slice, shape into a ball and flatten to make a tikki. Try to gently remove excess water in the process. Heat the oil in a kadai till medium hot, then add the bread vada and fry until evenly light golden brown and crisp on all sides. Remove on absorbent paper and keep aside. In a bowl, add water, tamarind chutney, salt to taste, and degi red chilli powder. Add roasted cumin powder and prepared dahi vada and soak for five to ten minutes. Take a slice of bread and apply dahi and green chutney to one side. On another slice of bread, sprinkle degi red chilli powder, a pinch of asafoetida, and salt. Close it like a sandwich, take a rolling pin and roll it slightly; the edges should be sealed properly. Now cut the slices in half. Heat the oil in a kadai; once it’s medium-hot, slide the bread papdi into the oil and fry until golden and crisp. Heat a pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns and salt. Dry roast over low heat until the spices turn aromatic. Transfer it into a bowl and add amchur powder once it’s at room temperature. Transfer it into a grinder jar and grind it coarsely. In a serving dish, spread curd, sprinkle some prepared chaat masala, and spread some green chutney. Place the prepared masala papdi, then top it with curd, green chutney, soaked dahi vada, tamarind chutney, more curd, and fried bread masala. Garnish it with sev, pomegranate pearls, prepared chaat masala and coriander sprig. Serve immediately. Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them. This article is for informational purposes only.
It takes approximately 30 minutes to make the dish from scratch, and the detailed steps are presented as follows. 1 cup bread sides Oil for deep frying ¼ tsp degi red chilli powder A pinch of asafoetida (hing) ¼ tsp chaat masala Salt to taste 6 bread slices, with sides trimmed off Water ¼ cup curd, beaten Oil for deep frying 10-12 bread slices, with sides trimmed off 2-4 tbsp curd, beaten ½ tsp degi red chilli powder A pinch of asafoetida (hing) 2 tbsp green chutney 1 cup water 2 tbsp tamarind chutney Salt to taste ½ tsp degi red chilli powder ½ tsp roasted cumin powder Prepared dahi vada 1 tbsp coriander seeds 1 tsp cumin seeds Salt to taste 1 tsp fennel seeds 10-12 black peppercorns 1 tsp dried mango powder Curd, beaten Prepared chaat masala Green chutney Prepared masala papdi Curd, beaten Green chutney Soaked dahi vada Tamarind chutney Curd, beaten Fried bread sides masala Sev Pomegranate pearl Prepared chaat masala Coriander sprig Cut the edges of the bread slices and keep aside.
