Chatpata Dahiwala Bread
by Tarla Dalal
Added to 978 cookbooks
This recipe has been viewed 286869 times
Bread loaves, although of western origin, have been ably used by Indians in many indigenous preparations including bhajias and upma. Here is another such exciting desi creation with bread. Cubes of bread coated with a tangy curd masala are seasoned and sautéed till brown and crisp. You will enjoy every mouthful of the Chatpata Dahiwala Bread.
- Combine the curds, turmeric powder, chilli powder and salt along with 2 tbsp of water in a bowl and mix well.
- Add the bread cubes and mix till the bread is coated with the curds mixture. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on medium flame for a few seconds.
- Add the onion slices and saute on a medium flame for 1 to 2 minutes or till they are lightly brown in colour.
- Add the bread mixture and sauté on a slow flame for 1 to 2 minutes or till the bread turns light brown in colour, while stirring occasionally.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||215 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||1.3 mg|
|Folic Acid||3.2 mcg|
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