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Janmashtmi Special: Bread Dahiwada, Seviya, Puri with Channa Masala

Janmashtmi Special: Bread Dahiwada, Seviya, Puri with Channa Masala



Q
uite a long title rite? Ya I know but what to do I had to include everything ;) It has been raining cats and dog here during last weekend and rain makes me very lazy ..I just feel like doing nothing but relax :p

Sunday was Janmashtmi, I hope everyone celebrated with much joy and funfare. It has been busy day for me too. Since it was only me and Kedar for lunch and he loves Chawal Ka gatta so I made that for him (for recipe click here) , I just topped up the gatta with some cheese for him...and he enjoyed it even more. Later in the evening I made Bread Dahi Wada from Priyanka's blog, she has submit bread dahiwada for the Rakhi event and I thought of giving it a try and I must say it was gud. Very different, quick and tasty...none figured out it's bread dahi wada until I told them! So if anyone wants to try then go ahead :)

The only thing was; I was not sure how the bread dough will be but in the end I came up with something. So if you are going to try this please add the curd only in small portions or you'll end up adding more breads like me ;)

I did little changes to the recipe like for the stuffing I used raisins, cashews and a pinch of cardamom powder. I also stir fry the wada instead of deep frying.

The wada looked like this:

And also I soak the wadas in curd for more than 2-3hr before severing.

Here is closer look

I have also used edges of the bread (as it not used in wada). After frying the wada, I used the same pan, added 1tps of grated garlic and saute it. Added the bread edges, 1tps redchilli powder, 1/2tps turmeric powder, salt to taste and fry it in low sim for 10mins. Severed with Mitthi chutney and tea as evening snack.



For Seviyan or Semiya Payasam check recipe here



Dinner was black chaana sabji, puri and seviya. I'll post the channa masala sabji later till then have a look at the pic ;)


Everything goes to Festive Food event hosted by myself and Purva.