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Potato Bread Rolls Recipe Indian | Bread Bonda Recipe | Aloo Bread Bonda is a deep fried bread based snack delicacy similar to Aloo Bonda, which is a very popular street food in India. Savoury & spicy filling of potatoes is stuffed into bread to form a ball and deep fried to golden crispy perfection.

Bread is such a versatile ingredient that is widely used in most breakfast and snacks preparations. From bread rolls to bread pakoras, to bread upma, to cutlets, and to sandwiches, the list is endless. This bread-based delicacy Potato Bread Rolls aka Bread Bonda can be easily added to your regular snack or breakfast spread.

Potato Bread Rolls or Bread Bonda is one of my favourite quick snack that we can made anytime. For this Potato Bread Rolls Recipe, you have to combine mashed potatoes with some spices & herbs for stuffing. Additionally, you can also include some veggies of your choice. This mixture is then filled into moist bread slices and shaped to a ball, which is then deep fried. These can also be made with leftover bread and makes a yummy evening snack.

Few Evening Snacks:

Steps to follow for

Potato Bread Rolls Recipe

Prep Work:

Pressure cook potatoes for 3 whistles adding a little water. You can boil potatoes using any method you prefer. Once done, drain water & let them cool down. Peel off the skin and roughly mash them potatoes.
Finely chop other ingredients like onion, green chillies, ginger, garlic, capsicum and some coriander.
Thaw peas if using frozen.

Let’s make the Stuffing:

To a pan over medium heat, add a teaspoon of oil. Add in finely chopped ginger, garlic & green chillies. Sauté for a minute & then add in chopped onion.
Fry until translucent and then add in peas.
Sauté for a minute & then add in chopped capsicum (optional).
Stir for a minute & add in all the dry spices – Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Amchur Powder, Garam Masala Powder & required Salt. All measurements given below in the recipe card. Give it all a nice mix. You can adjust spice levels to your taste. You can replace amchur powder (dry mango powder) with 1/2 tsp lemon juice & add it at the end after the mixture cools down & mix well.
Now, add in mashed potatoes and mix well.
Fry for about 2 minutes until well combined. Adjust salt if needed.
Finally, add Coriander leaves and mix. Turn off the heat and let it cool down. Make equal sized balls out of it.

Let’s make Bread Balls & Deep Fry:

In a wide bowl, add in some water. Give the bread slice a quick dip, remove & gently squeeze out the water.
Place the rolled potato ball in the centre and cover it as you squeeze it, Roll into a ball/ bonda (or oval shape). Make sure to squeeze out the water as you shape. (Refer video for better understanding). Let all the rolled bread balls dry for about 10 to 15 minutes before frying. This way, they do not absorb lot of oil. (OR) You can further roll them in bread crumbs to coat & then deep fry immediately.
Heat enough oil in a deep pan over medium heat. Oil should be hot but not fuming hot. Add few bondas at a time and fry. Keep turning gently with ladle to ensure even browning. Cook over medium heat to get crispy bondas.
Fry until golden brown & crispy.
Drain onto a paper towel. Repeat the process with remaining bondas.

NOTE: You can optionally trim off the sides of the bread using a knife. But, I like to use it with the edges. You can use white or brown bread. I’m using whole grain sandwich bread with seeds.

Alternative to deep frying, you can prepare in an APPE PAN. But, it will not be that crispy as the fried version.

Serving Suggestions:

They taste best when hot & crispy.
You can keep it simple & just serve with Tomato Ketchup.
Or serve with Green Chutney, Sweet, Sour & Spicy Tomato Chutney or Dates Tamarind Chutney.

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Print Recipe

Potato Bread Rolls Recipe Indian - Bread Bonda Recipe

Potato Bread Rolls Recipe Indian | Bread Bonda is a deep fried bread based snack delicacy similar to aloo bonda which is a popular street food in India.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer / Snack, Breakfast / Snack, Snacks (Street Food)

Cuisine: Indian

Keyword: Bread Potato Roll, Bread Bonda, Bread Aloo Bonda,

Servings: 3

Ingredients

6 Bread slices
1 Cup Water To dip bread slices
Required Oil for Deep Frying

For The Stuffing:

2 Large Potatoes Boiled, Peeled & Roughly Mashed
1 inch Ginger Finely chopped
3 Garlic Pods Finely chopped
2 Green Chillies Finely chopped
1 Onion Finely chopped
1/4 cup Frozen peas
½ Capsicum Finely chopped (Optional)
1/4 tsp Turmeric powder
½ tsp Red Chilli Powder
½ tsp Coriander Powder
1/4 tsp Cumin Powder
½ tsp Amchur Powder
1/4 tsp Garam masala powder
½ tsp Salt Adjust to taste
2 tbsp Chopped coriander

Instructions

To a pan over medium heat, add a teaspoon of oil. Add in finely chopped ginger, garlic & green chillies. Sauté for a minute & then add in chopped onion.
Fry until translucent and then add in peas.
Sauté for a minute & then add in chopped capsicum (optional).
Stir for a minute & add in all the dry spices - Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Amchur Powder, Garam Masala Powder & required Salt. Give it all a nice mix.
Now, add in mashed potatoes and mix well.
Fry for about 2 minutes until well combined. Adjust salt if needed.
Finally, add Coriander leaves and mix. Turn off the heat and let it cool down. Make equal sized balls out of it.
In a wide bowl, add in some water. Give the bread a quick dip, remove & gently squeeze out the water.
Place the rolled potato ball in the centre and cover it as you squeeze it and roll into ball/ bonda. Make sure to squeeze out the water as you shape. (Refer video for better understanding).
Let all the rolled bread balls dry for about 10 to 15 minutes before frying. This way, they do not absorb lot of oil.
Heat enough oil in a deep pan over medium heat. Oil should be hot but not fuming hot. Add few bondas at a time and keep turning gently with ladle to ensure even browning.
Fry until golden brown & crispy over medium heat.
Drain onto a paper towel. Repeat the process with remaining bondas.
Serve hot bread rolls with tomato ketchup or any chutney of your choice.

Recipe Video

Notes

You can use White or Brown bread. I have used whole grain sandwich bread with seeds. Use milk bread if you prefer it to be on the sweeter side!
Optionally, you can trim off the sides of the bread using a knife to get the smooth bread roll. But, I like to use it with the edges.
You can include any other vegetables of your choice to the potatoes. But, make sure to avoid watery vegetables as we want a tight stuffing mixture.
Adjust spice levels to suit your tastebuds. You can replace amchur powder(dry mango powder) with 1/2 tsp lemon juice & add it at the end.
Dip the bread slice only for few seconds. If you dip longer it will absorb more water and become soggy.
Let all the rolled bread balls dry for about 10 to 15 minutes before frying. This way, they do not absorb lot of oil.
If oil is not hot enough while you drop the bondas in oil, it will absorb more oil. If it's fuming hot, it will get too dark soon & not be crispy. Fry over medium heat for uniform browning & crispiness.
Alternatively, you can also prepare in an APPE PAN. But, it will not be that crispy as the fried version.

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Cheers!!

Padma.