Bread bonda is the very first snack I learnt almost 12 years back, after seeing a TV show. Me and my mom tried it and it was a success. When I got married, I tried making this snack at in-laws place. It turned out good, but only thing is I didn’t made any side dish for it. So everyone told, it would have tasted best with some chutney. At my mom’s place, we are not much bothered about side dish, especially for snacks, so this was when I learnt the importance of making side dish
. So after that, I would have made this 2 or 3 times. I never made this ever since I started a blog, but this has been always in my list to post. Somehow never happened so far and today I could pull it off. This will be a treat for your kids, after they come back from school or in a holiday. Potato and bread, deep fried – will it go wrong?
Again I tried full video. Last time it was a simple thogayal recipe, so it was easy for me to edit, this time, since big, I had to spend a lot of time to edit the video. Also I never concentrated in step by step pictures
. I will sure update the post with proper step by step picture when I make it again. For now, I hope the video will sure help 
. I always do last minute posts, today too its the same. But could not find time to edit and I am late today posting this. Better be late than never
. Bread bonda recipe
Recipe Cuisine:Indian | Recipe Category:Snack
Prep Time: 20 mins | Cook time: 30 mins | Serves: 6
Prep Time: 20 mins | Cook time: 30 mins | Serves: 6
Ingredients
Bread slices - 12
Potato – 3
Frozen peas – 1/2 cup
Onion – 1
Chopped coriander – 2 tbsp
Jeera/ cumin seeds – 1 tsp
Red chilli powder or sambar powder– 1 tsp, heaped
Garam masala powder– 1/2 tsp
Turmeric – 1/8 tsp
Salt - as needed
Oil – for deep frying
Potato – 3
Frozen peas – 1/2 cup
Onion – 1
Chopped coriander – 2 tbsp
Jeera/ cumin seeds – 1 tsp
Red chilli powder or sambar powder– 1 tsp, heaped
Garam masala powder– 1/2 tsp
Turmeric – 1/8 tsp
Salt - as needed
Oil – for deep frying
Method
- Pressure cook potato for 3 whistles along with green peas with little water. Once done, drain water and cool down. Peel off the skin of potato and break it roughly.
- In a kadai, add a tsp of oil, splutter jeera and add finely chopped onion. Fry until transparent and add the potato peas mixture. Add red chilli powder, garam masala powder, turmeric and salt. Add a tbsp of water and mix well.
- Keep flame to medium and fry for 2-3 minutes until dry. Add Coriander leaves and mix. Transfer to a bowl and let it cool down. Make equal sized balls out of it.
- Trim off the sides of the bread neatly using a knife. In a broad vessel add water say 1 inch high. Give the bread, a quick dip on one side and take it out.
- Keep the rolled potato ball inside and cover it as you squeeze it and roll into ball/ bondas. While shaping, make sure to squeeze out the water too. (Refer video for better understanding. As you shape the bondas, heat enough oil in kadai too. Oil should be hot but not fuming hot. Add few bondas at a time and keep turning gently with ladle to ensure even browning. Cook in medium flame to get crispy outside. Drain in paper towel. Repeat to finish.
Notes
- White bread works best, I used milk bread but found it bit on sweeter side and salt was less. So if you want, you can add little salt in the water so that the bread also has some salt in it.
- You should dip the bread slice only for a second. If you dip for long time it will absorb more water and become gooey or torn.
- If oil is not hot while you drop the bondas in oil, it will absorb more oil. If its fuming hot it will get too dark soon. So while you drop the bondas, let it be just right, later but in medium to balance the heat and make it crisp.
Serve hot with tomato chilli sauce the best. A simple coconut chutney should also go well with this.
