Tear the bread slices to pieces. Add them to a mixing bowl.

Add ginger, carrots, onions, pudina, coriander leaves, salt, green chili, red chili, cumin, garam masala. Mix them gently and check if water is needed. If the veggies used has lot of moisture then you may not need any water.

Add 1 to 2 tbsp water if needed and begin to mix. Add rice flour and make a non-sticky dough.

Heat oil for frying. Divide the mixture to 7 to 8 parts and make balls.

Flatten them gently and make a patty. Do not make thick patties, they should be thin otherwise the vada will have the taste of dough.

Gently slide these in hot oil and fry on a medium heat. These tend to turn brown quickly, so keep watching.

Fry them stirring often and turn to the other side. When bread vada turns golden, remove them to a kitchen tissue.

Serve bread vada hot with any chutney or tea.

Preheat your air fryer at 390 F (200 C) for at least 15 mins. Brush the vadas with oil or ghee and place then in the basket and air fry for 10 to 12 mins, turning them to the other side after 5 to 6 mins.

Adjust the timings as needed depending on your air fryer and the size of your vadas. I prefer to brush them with ghee after they are done.

Preheat the oven to 400 F (210 C) for at least 15 mins, Brush the bread vada with oil or ghee and place them on a parchment paper.

Bake them for 14 to 16 mins until crisp and golden, depending on the size of your vadas.