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.
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.