Enjoy the authentic flavours of traditional dahi vada in this sweet sour bread dahi vada recipe, that is quick to make and needs no burner if you have boiled potatoes.
In a mixing bowl, mash the boiled potatoes. Make sure to break down any lumps.
In the mashed potato, now add the spices - red chilli powder, black pepper powder, coriander leaves, black salt and salt. Mix well and keep aside.
Now take the bread slices and trim the edges.
Take one bread slice and dip it in water for a few seconds, only to make it moist. Quickly remove the bread slice from the water and then compress it between your palms to seep out excess water. Be careful not to break or crumble the bread. The bread should take the form of a flat sheet.
Make a small ball with a portion of mashed potato, about the size of a gulab jamun. And place the ball at the centre of the moist bread sheet. Now bring the edges of the bread sheet to wrap around the potato ball, and create a neat coating. Compress lightly to seal the edges and very gently make a neat ball altogether. Be careful not to press it so that the coating breaks and the filling comes out.
Repeat the same process with all other bread slices and remaining mashed potato.
Making the Dahi
Add ½ tsp regular salt and sugar into the yoghurt and whisk to bring out a smooth and creamy texture. If the yoghurt is stiff, then add a little water to bring it to a saucy consistency.
Dahi Vada Masala
Add the cumin, red chilli powder, ½ tsp regular salf and ½ tsp black salt and mix well.
Masala is ready.
Bringing The Whole Thing Together
Take a serving dish. Put a few spoons of yoghurt and spread it at the base of the dish.
Place the bread and potato vadas on the yoghurt.
Pour the remaining yoghurt over the vadas.
Top the vadas with coriander and tamarind chutney .
Season with the dahi vada masala.
Garnish with pomegranate seeds and chopped coriander.