Bonda, Spicy Potato Rolls with Bread
Bonda Rolls with Bread
This is a quick and easy snack popular in India, almost everyone makes it in one form or another. The filling varies from home to home and state to state. You can add other ingredients like boiled peas or carrots to the stuffing. You can add other spices like Chat Masala or roast cumin powder. Experiment with different stuffing ingredients. Makes about 14-16
4-5 medium potatoes
1 medium onion , peeled and finely chopped (picture does not show onion)
1-2 green chillies, finely chopped
1 tsp coriander powder
1/2 tsp. garam masala
1 1/2 tsp. salt, adjust to taste
1 tbsp. chopped ginger (optional-picture does not show it)
1/2 tsp. chilli powder (optional-picture does not show it)
1-2 tbsp. coriander leaves, finely chopped
For making Bondas
12-14 slices of large white bread
Water in a flat bowl large enough to dip bread slices.
Oil for deep frying
Making the filling
Boil potatoes in their skins, cool, peel and mash roughly
Add all other ingredients and mix. Taste and adjust seasoning.
Heat oil in a wok or karahi.
You can remove crusts of bread slices but it is not necessary.
Dip the bread slice in water and lift it out quickly, otherwise it will disintegrate.
Squeeze water out between both palms.
Spread the bread slice on your left (right if you are left handed) palm and spoon some potato mix on top, in the centre.
Fold the bread over it from all sides and gently pat it to smooth it.
Repeat this with all slices and keep them on a plate.
Heat oil in wok and drop the bondas gently from the side, one at a time.
Fry on low to medium heat until they turn reddish brown. If your oil is too hot, they will burn and not get crisp. If your oil is too cold, they will absorb too much oil.
Drain on a kitchen paper/towel
Serve hot with Green Mango Chutney
Also see Chaat Selection.