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.