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Preparation Time : 20
Cook Time : 30
Total Time : 50
12 white bread slices
1/2 cup frozen peas
1 onion (finely chopped)
2 green chillies (finely chopped)
2 tbsp chopped coriander leaves
1 tsp cumin seeds (jeera)
1 tsp kashmiri red chilli powder
1/2 tsp black salt or as needed
1/8 tsp turmeric powder (haldi)
1/4 tsp salt
6-7 cups oil for deep frying
Pressure cook potato for 3 whistles along with green peas with little water. Once done, drain water and cool down. Peel off the skin of potato and mash it.
In a kadai add a tsp of oil, splutter jeera and add finely chopped onion. Fry until transparent and add the potato peas mixture. Add red chilli powder, garam masala powder, turmeric and salt. Mix well.
Keep flame to medium and fry for 2-3 minutes until dry. Add Coriander leaves and mix. Transfer to a bowl and let it cool down. Make equal sized balls out of it.
Trim off the sides of the bread neatly using a knife or scissor. In a broad vessel add water say 1 inch high. Give the bread, a quick dip on one side and take it out.
Keep the rolled potato ball inside and cover it as you squeeze it and roll into ball. While shaping, make sure to squeeze out the water too.
As you shape the bondas, heat enough oil in kadai too. Oil should be hot but not fuming hot. Add few bondas at a time and keep turning gently with ladle to ensure even browning. Note= cook in medium flame to get crispy outside. Drain in paper towel. Repeat to finish. Serve hot with tomato red chilli sauce. Enjoy ☺
Tips= 1. White bread works best. If you want, you can add little salt in the water so that the bread also has some salt in it. 2. Dip the bread slice only for a second. If you dip for long time it will absorb more water and become gooey or torn. 3. If oil is not hot while you drop the bondas in oil, it will absorb more oil. If its fuming hot it will get too dark soon.
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