Trim the edges of bread slices, soak them in water, and squeeze out the excess.
Combine the soaked bread with mashed paneer, a pinch of salt, and amchoor powder.
Form small balls, flatten them, and deep fry until golden brown.
Place the fried vadas in warm water for 10 minutes, then squeeze gently to remove excess water.
Beat curd with salt and chilli powder, pour it over the vadas, and garnish with mint, jeera powder, and pomegranate seeds. Serve immediately.
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