Ingredients

• For Vadas:

• 10 to 15 pieces of small bread

• Salt to taste

• 2-4 green chillies, cut into small pieces

• A small bunch of green coriander leaves washed and cut

• 1 inch piece of ginger, peeled and grated

• 10 gm Chiraunji nuts (use cashew if you can't find chiraunji)*

• 15 raisins or kishmish

• Oil for deep frying

• For yoghurt sauce:

• 500gms yoghurt or dahi

• A little red chilli powder, according to taste

• 1 tsp. dry-roasted and powdered cumin or jeera seeds

• Black rock salt or kala namak to taste

• 1 tsp. of sugar

Instructions

1. Making vadas:

2. Soak bread in water for 2 minutes

3. Squeeze water out and mash the bread.

4. Mix all vada ingredients with bread.

5. Heat oil in a wok or kadhai.

6. Make vadas, round burger shapes and deep fry in oil. Bread fries very quickly so make sure your oil is not too hot and you keep a close eye on vadas during frying.

7. Remove from oil and put them in luke warm, salted water for 2 minutes.

8. Squeeze gently, to remove water. Keep aside on a plate.

9. Making Yoghurt sauce:

10. Place yoghurt in a bowl and mix all sauce ingredients well with it.

11. Adjust salt and chillies to taste.

12. Spread a couple of tbs. yoghurt sauce on a platter.

13. Dip each vada in yoghurt and place on the platter. Do not overlap because they are very frail and break easily.

14. Garnish with green coriander leaves. Serve with Imli Chutney and Green Mango Chutney, either as a snack or as part of a main meal.

Notes

• * Chiraunji = nuts of the tree Buchanania latifolia