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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 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer / Snack, Breakfast / Snack, Snacks (Street Food)
Cuisine: Indian
Keyword: Bread Potato Roll, Bread Bonda, Bread Aloo Bonda,
Servings: 3


  • 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


  • 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


  • 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.