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BREAD BONDA

An indulgent deep-fried Indian snack with crispy exterior of bread and soft spicy potato filling.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: Indian
Keyword: plant based, Tea time snacks
Servings: 10 Bondas
Author: Shravani Abhishek

Equipment

  • Pressure cooker
  • Deep frying pan / Kadai / Wok
  • Skillet

Ingredients

For the covering

  • 10 slices Bread

For the stuffing

  • 3 Potato boiled and peeled
  • 2 tbsp Cooking oil
  • 1 Onion
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 1 inch Ginger minced
  • 3 cloves Garlic optional, minced
  • ½ tsp Turmeric powder
  • Salt to taste
  • 3 Green chilies finely chopped
  • 1 sprig Curry leaves
  • 3 tbsp Cilantro finely chopped
  • 1 tbsp Lemon / lime juice

For deep-frying

  • Frying Oil

Instructions

Prepping

  • Boil the potatoes, peel the skin and keep them aside.
  • Chop the onions finely, coarsely mince the ginger and garlic, finely chop the green chilies, cilantro.

Let's prepare some flavor-packed Potato stuffing

  • Heat a wide skillet, add oil and once its hot add in mustard seeds, cumin seeds and let them splutter.
  • Now add in minced ginger minced garlic(if using), curry leaves, chopped green chilies and fry for until raw smell of ginger fades away.
  • Now add in finely chopped onions and cook until they turn translucent.
  • Add in turmeric powder, salt to taste and give everything a good mix. Gently mash the potatoes with your hands and add them to the onion mixture.
  • Give everything a really good mix and cook until have absorbed all the flavors.
  • Time to add in finely chopped cilantro, mix it and turn off the heat.
  • Now add in lemon/lime juice and mix until everything is well combined.
  • Let this stuffing cool down to room temperature. Later divide the stuffing into equal portions and roll them into balls.

Time to make Bread bonda now!!

  • Heat the wok / kadai, add oil enough for deep frying.
    Note : Use oil suitable for frying like sunflower or peanut or canola.
  • Now trim off the sides of the bread neatly using a knife. Give the bread, a quick dip on one side and take it out.
  • Take a broad vessel(wide enough to dip the bread) and add water say 1 inch high. Give the bread, a quick dip on one side and take it out.
  • Keep the rolled potato ball on the dry side of the bread and cover it as you squeeze it and roll into ball/ bondas. While shaping, make sure to squeeze out the water too.
  • Place the rolled bread bondas on a plate until oil is hot enough for deep-frying.
    Note : Oil shouldn't be fuming hot, else the inside remains uncooked and the outside burns easily.
  • Gently slide few rolled bread bondas into the oil at a time and keep turning gently with ladle to ensure even browning. Cook in medium flame to get crispy outside. 
  • Drain the deep-fried bread bondas on to a paper towel. 

Serving suggestions

  • Serve hot bread bondas with the dipping condiments of your choice. We love to have it with szechuan sauce, but these taste great with ketchup or mint chutney too.
  • Dig in and Enjoy. Bon Appétit.

Notes

  • If you are making for the kids, adjust the spice level according to their taste preference.
  • If you are comfortable with using diary, then add some grated paneer or cheese to make it more fun for the kids.
  • For added nutrition, you can also add in some steamed veggies like carrots, beans, green peas, beetroot to the stuffing.