Bread bonda is a easy and quick snack made with potato stuffing and bread as outer layer. Step by step full video recipe.
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Bread bonda is the very first snack I learnt before my marriage, 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 one, since big, I had to spend a lot of time to edit.
Also I never concentrated in pictures. I will sure update with proper 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.
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Recipe card
Bread bonda recipe
Ingredients
- 12 Bread slices
- 3 Potato
- ½ cup Frozen peas
- 1 Onion
- 2 tablespoon Chopped coriander
- 1 teaspoon Jeera/ cumin seeds
- 1 teaspoon Red chilli powder or sambar powder heaped
- ½ teaspoon Garam masala powder
- ⅛ teaspoon Turmeric
- Salt - as needed
- Oil – for deep frying
Instructions
- 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 teaspoon 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 tablespoon 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.
Video
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.
Step by step
1. Wash, cut into two and pressure cook potato firstly for 3 whistles along with green peas with little water.
Once done, drain and cool down. Peel off the skin of potato and break it roughly.
2. In a kadai, add a teaspoon 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 tablespoon of water and mix well.
3. 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.
4. Trim off the edges 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.
5. 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 bread cover. Drain in paper towel. Repeat to finish.
Serve hot with tomato chilli sauce the best. A simple coconut chutney should also go well with this.
Rajee
Nice to see videos. Very useful. Keep your good work.
Gayathri Ramanan
yummy bonda...nice video..
Varsha Rajeswaran
Beautifully done!
Shubha Satish
nice video. I think you could eliminate the cooking & chopping(in general, initial preparation) for this & upcoming videos. It is in the pictures. Just take a video of the main process & make your work easier. I hope you understand.
Meena
Can we bake this instead of deep frying?
Sanja
no.. let it be.. it was nice watching your deft hands creating magic!
Kaveri Venkatesh
Very tempting bonda..A childhood favourite..haven't had it in a long time
Raks anand
You can try, haven't tried personally.
Sevvanthi
hi raji
will it taste good after few hours??
i am planning this for my kids snack box
Raks anand
Hi Sevvanthi, It will turn soft, otherwise it will be good to eat 🙂
Nivetha Maruthachalam
Hi..,
I tried this, but it observes more oil and becomes crunchy (means colour changes to dark not as like yours). My mom told it is because of dipping the bread in water.., is that so..!!
Any other alternate solution for this, will it observe more oil.?
Nivetha.
Raks anand
We squeeze out the water, so definitely it wont be the reason. If you dont dip in water only ir will absorb more oil. May be you didnt dip properly in water and you didnt squeeze it out. So make sure you dip one side properly and FYI the dipped part should be outside and stufifng must be kept the side that we havent dipped in water.
Rajani Chowdari
I tried came out really good small addition add pieces of cashews
Ramyashree Joshi
Tried bread bonda this evening. Came out really good
Thank you very much ��
Your recipes are very good. I tried even potato muruku and it was just amazing. The only thing we need to focus is the quantity / measurements you take. Then definitely it won't be a flop believe
ramesh
can this be baked instead of deep frying the bread balls in oil?
Unknown
can this be baked instead of deep frying the bread balls in oil?
Raks anand
Yes you can try. Instead of balls you can try patty shape
Sripriya Balasubramanian
Looks tempting , can we bake the balls instead of frying? Thanks!
Raks Anand
You can use appe pan (Paniyaram pan too) instead of deep frying.
Arfiya
Absorbs more oil
Raks Anand
Make sure to dip and squeeze the bread well as this step makes bread less porous and thus absorb lesser oil. Oil should not be low in heat while dropping.