Bread-Buttermilk Recipe: If you are bored of eating the same things for breakfast or your evening snack every day, it is time to try something new. Often, leftover bread at home is used only for making toast, sandwiches, or bread pakoras; but have you ever considered that this very bread can be transformed into a soft, low-oil, and delicious snack? A home-style recipe from Rajasthan is currently grabbing a lot of attention. It involves soaking bread in buttermilk to create a snack that is visually appealing, incredibly soft to eat, and easy to prepare.

The best part about this dish is that it requires very little oil and can be prepared quickly using common kitchen ingredients. If you are looking for a unique and healthy option for kids' tiffin boxes, evening tea, or a weekend breakfast, this recipe could be a great choice.

What happens when you mix bread with buttermilk?
A key characteristic of bread is its ability to absorb liquids quickly. When soaked in buttermilk, the bread softens completely. This creates a smooth mixture, resulting in a very soft snack. The buttermilk also adds a slight tanginess that enhances the flavor. If you have fresh yogurt at home, simply whisk half a cup of yogurt with half a cup of water to make fresh buttermilk. Alternatively, store-bought buttermilk can also be used.

You can also use leftover bread.
A highlight of this recipe is that it does not require fresh bread; bread that is a day or two old works perfectly well. Simply break the bread into small pieces, add them to the buttermilk, and let the mixture sit for 10 to 15 minutes. During this time, the bread will fully absorb the buttermilk, making it easier to prepare the final batter.

Prepare a flavorful chutney to go with it.
While the bread is soaking, prepare a delicious chutney. Add roasted *chana dal* (split Bengal gram), roasted peanuts, green chilies, ginger, tamarind pulp, and salt to a mixer jar. Add a little water and blend until smooth. Next, prepare a tempering (*tadka*) using mustard seeds, curry leaves, and green chilies, and mix it into the chutney. This chutney significantly enhances the flavor of the snack.

Prepare a soft batter.
Transfer the soaked bread and buttermilk mixture into the mixer. Add one cup of fine semolina (*sooji*) and salt to taste, then blend. Pour the prepared batter into a bowl and add finely grated carrots. You can also add finely chopped spinach if you like. Ensure you do not use vegetables that release excessive water. Now, add a little baking soda and gradually mix in rice flour to form a soft dough. Finally, grease your hands with a little oil and knead the mixture thoroughly once more.

Steaming makes for a healthy, low-oil snack
The highlight of this recipe is the steaming process. Shape the prepared dough into small balls and flatten them slightly. Boil water in a vessel, place a sieve or steamer basket over it, and steam the balls. This ensures they cook thoroughly from the inside without requiring much oil.

Afterward, heat a little oil in a pan. Add mustard seeds, white sesame seeds, curry leaves, green chilies, asafoetida (*hing*), and a little *sambar* masala; sauté briefly. Add the steamed balls to the pan and toss for two to three minutes. Finally, garnish with fresh coriander leaves and turn off the heat.

How to serve
This snack tastes best when served piping hot. It pairs wonderfully with the peanut and *chana dal* chutney; you can also squeeze a little lemon juice over it if desired. This low-oil dish is sure to be a hit with everyone, from children to adults.

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