Bread Bonda is a deep-fried Indian snack with spicy potato filling wrapped in a moist bread slice and deep-fried until crisp and golden brown. This is one of the nostalgic tea time snack I have grown up eating. I remember tasting this irresistible snack at home, when amma saw it on a cooking show and tried at home. We all loved it, although we love eating traditional Aloo bonda that we grew up eating, this bread bonda has surely made its special place in our hearts.
What is Bread Bonda ?
Bread Bonda, an indulgent deep-fried snack, which is utterly crispy bread on the outside and flavor-packed soft filling on the inside. This dish is a twist to the traditional snack, Aloo Bonda which is also known Potato Vada, is flavor-packed with Indian spices. That one bite of these hot and crispy Aloo Bondas will surely make you fall in love with them.
While You find Aloo Bonda in almost all the tiffin centers and in Many Indian restaurants across Telangana, Andhra Pradesh, Maharashtra, Karnataka popularly served for tea time snack. Bread bonda is more kind of made only at homes. This tea time snack will surely make your day brighter on rainy days. Also, this bread bonda makes a great snack to serve for guests or get togethers.
What all ingredients do we need ?
For the Covering: Bread slices
For the Stuffing
- Potatoes
- Spices – Turmeric powder, green chilies, salt
- Onion
- Curry leaves
- Cilantro
- Lemon/lime
- Mustard seeds
- Cumin seeds
- Ginger
- Garlic
You can adjust the amount of green chilies, as per your taste. If making for kids, you can avoid adding green chilies and add some grated paneer or cheese.
Please check out more delicious festive treats and tea-time snacks from my blog.
Palm jaggery whole wheat biscuits
BREAD BONDA
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.
If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .
