Monday, 16 January 2012


Bread bonda ingredients:

1.  Potatoes – 2 (cooked and mashed) 
2.  onions - 1 finely chopped 
3.  Mustard seeds - 1 tsp 
4.  Urad dal - 1 tsp
5.  Channa dal - 1 tsp
6.  Curry leaves - few
7.  Green chillies – 2 finely chopped 
8.  Chilli powder – ¼ tsp or to taste 
9.  Turmeric – ¼ tsp 
10. Ginger - small piece (minced) 
11. Coriander leaves - few 
12. Oil - 1 tbsp
13. Salt – to taste 

For outer layer ingredients:

1. Bread slices - 10 (cut the outer portion)
2. Water - for dipping
3. Oil - for deep fry

Aloo balls preparation:

Boil the potatoes. 

Peel and mash them. 

Take a pan and heat with oil.

Add mustard seeds. When they start to crackle add urad dal, channa dal and curry leaves.

Then add onions, ginger and green chillies.

Sauté for 5 mins.

Then add turmeric powder and salt.

Sauté for a min. 

Then add the mashed potatoes and fry for 5 mins.

Finally add the coriander leaves.

Remove from the heat.

Let it cool for 10 mins.

Then make a lemon size balls.

Making bondas:

Heat oil in a pan.

Dip the bread slice in water and take out immediately.

Squeeze the water with your palms. 

Now place the potato ball in the middle of the bread slice and close the edges.

Slowly leave them in hot oil.

Fry them until they turn into brown colour.

Serve hot with sauce or ketchup.