Why Add Buttermilk to Bread? Rajasthani Home Cook Shares a Low-Oil, Soft and Tasty Snack Recipe

If you enjoy experimenting with snacks for your morning or evening tea, a unique recipe shared by a Rajasthani home cook is winning attention online. The dish combines bread and buttermilk to create a soft, flavourful snack that uses minimal oil and can be prepared quickly with everyday kitchen ingredients.

Featured on the YouTube channel Papa Mummy Kitchen Specials, the recipe reflects Rajasthan’s love for bold flavours while using a steaming technique reminiscent of South Indian cooking. The result is a light, healthy snack that looks appealing and tastes equally satisfying.

Preparing the buttermilk

To make fresh buttermilk, whisk half a cup of curd in a bowl and mix in half a cup of water. Those who avoid curd may substitute water mixed with lemon juice. Ready-made buttermilk can also be used.

Soaking the bread

Tear bread slices into small pieces and soak them in the buttermilk. Slightly stale bread works just as well as fresh bread. Allow the bread to absorb the liquid fully until soft.

Making the chutney

While the bread soaks, prepare a chutney by blending roasted chana dal, roasted peanuts, green chillies, ginger, tamarind pulp (or lemon juice), salt, and a little water. For extra flavour, add a tempering of hot mustard oil with mustard seeds, curry leaves, and chillies.

Preparing the batter

Grind the soaked bread mixture with fine semolina and salt to form a smooth batter similar to idli batter. Transfer to a bowl and mix in finely chopped carrots or spinach, avoiding vegetables that release excess water.

Add a pinch of baking soda to keep the snack soft and fluffy. Gradually mix in rice flour until a soft dough forms. Knead lightly once more.

Steaming technique

Heat water in a pot. Shape small dough balls and gently flatten them. Place them on a sieve or steamer tray and steam until cooked through.

In a pan, heat a small amount of oil and prepare a tempering with mustard seeds, white sesame seeds, green chillies, curry leaves, asafoetida, and sambar masala. Add the steamed balls to the pan and toss gently. Garnish with fresh coriander.

Serve hot with the peanut-chana chutney for a snack that is soft, aromatic, and full of flavour — a perfect low-oil alternative to deep-fried tea-time favourites.