Appetizers
Potato-Stuffed Bread Bondas
A family recipe since March 2009
Crispy bread bondas are deep-fried little parcels of spiced mashed potato that make a comforting tea-time snack. They use simple pantry ingredients and come together quickly for an easy treat.
35 min total8 servings
Ingredients
- Bread slices - 8 slice
- Potatoes - 250 g
- Cumin seed powder - 1/2 tsp
- Green chilies - 6 whole
- Shallots - 10 whole
- Turmeric powder - 1 pinch
- Coriander leaves
- Salt
- Oil
Instructions
- 1Boil the potatoes until tender, then peel and mash them well so the filling is smooth.
- 2Finely chop the shallots, green chilies, and coriander leaves so they blend easily into the mash.
- 3Combine the mashed potatoes with 1/2 tsp cumin seed powder, 1 pinch turmeric powder, the chopped shallots, chopped green chilies, chopped coriander leaves, and salt to taste; mix until evenly combined, then shape the mixture into small balls.
- 4Remove the crusts from each bread slice, soak each slice briefly in water, and squeeze out the excess water by pressing between your palms.
- 5Flatten a squeezed bread slice, place one potato ball in the center, then gather and seal the edges to enclose the filling and shape into a neat round parcel; repeat with the remaining slices.
- 6Heat oil in a pan over low flame and carefully fry the bondas until golden brown in color, turning as needed; transfer to paper towels to drain.
- 7Serve the bondas hot, with tomato ketchup on the side if you like.