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.