Go Back
+ servings
bread-bonda-recipe
Print Recipe
5 from 1 vote

Bread bonda recipe

Bread bonda is a simple snack for kids and perfect tea time snack. The masala stuffing makes it best pairing. Full video post with step by step pictures.
Prep Time15 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian
Servings: 12 bondas

Ingredients

  • 12 Bread slices
  • 3 Potato
  • ½ cup Frozen peas
  • 1 Onion
  • 2 tbsp Chopped coriander
  • 1 tsp Jeera/ cumin seeds
  • 1 tsp Red chilli powder or sambar powder heaped
  • ½ tsp Garam masala powder
  • tsp 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 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.

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.