This is yet another variety of bread-bonda. This is almost like a samosa except it is easier (comparatively) to make.
You will need
3 potatoes (boiled and mashed)
1/2 cup of canned peas
1 medium sized onion (finely chopped)
1/2 tsp. of turmeric powder
1/2 tsp. of garam masala powder (optional)
1/2 tsp. of cumin seeds
6 bread slices
Salt and black pepper to taste
Oil for frying
Stuffing: Heat 2 tsp of oil in a pan, add cumin seeds and chopped onions, saute them until they turn translucent.Add the potatoes, turmeric powder, black pepper, salt and garam masala powder and mix them well. Now add the green peas and mix them gently. Cook for a min and allow the stuffing to cool.
Bonda: Trim the edges of the bread. Take one slice of bread, dip in water and place them between your palms and press them well to drain all the water. Place the filling in the center of this bread and pack them in such a way they get completely covered. Similarly make such balls with the rest of the slices. Heat oil in a pan to a medium-low heat. Fry the stuffed bondas until they turn golden brown. Serve warm with ketchup. For adult version, you can add fresh green chillies and/or chilli powder depending on your taste.
Note: leaving the bondas to rest a few minutes, before frying, while the oil is heated is very important. It allows the water to evaporate and the bondas will be less oily. See comments below for more information.
3 potatoes (boiled and mashed)
1/2 cup of canned peas
1 medium sized onion (finely chopped)
1/2 tsp. of turmeric powder
1/2 tsp. of garam masala powder (optional)
1/2 tsp. of cumin seeds
6 bread slices
Salt and black pepper to taste
Oil for frying
Stuffing: Heat 2 tsp of oil in a pan, add cumin seeds and chopped onions, saute them until they turn translucent.Add the potatoes, turmeric powder, black pepper, salt and garam masala powder and mix them well. Now add the green peas and mix them gently. Cook for a min and allow the stuffing to cool.
Bonda: Trim the edges of the bread. Take one slice of bread, dip in water and place them between your palms and press them well to drain all the water. Place the filling in the center of this bread and pack them in such a way they get completely covered. Similarly make such balls with the rest of the slices. Heat oil in a pan to a medium-low heat. Fry the stuffed bondas until they turn golden brown. Serve warm with ketchup. For adult version, you can add fresh green chillies and/or chilli powder depending on your taste.
Note: leaving the bondas to rest a few minutes, before frying, while the oil is heated is very important. It allows the water to evaporate and the bondas will be less oily. See comments below for more information.
Jay first of all you are giving me the most pleasantast surprise for the day! All these days I had been seeing your G+ profilehttps://plus.google.com/102477778215400051403/posts page where there's nothing much! And I am having goosebumps now to know that you are food blogger!! :D
ReplyDeleteMy my !!! You have cute homely food blog already running here with some practical food ideas for toddies :)Way to go, gal! I had considered you all the while as my cameo reader who goes an extra mile to leave down from the heart and sincere comments in most of my posts! Now here comes the BEAR HUG to the author of kuttybear :D HUUUUUGGGGSSSSSSSSSSSS
ReplyDeletenow the recipe part which I am gavanikkafying only now :) ... bread bondas.. I have made them long back but dont they absorb oil? I LOVE THEM and my children too... but then I restricted myself making oily snacks for my teens who always had acnes and hyper activity sebaceous glands ;).. bread bondas look cute and lovely and your dont look oily too :) nice recipe Jay..love the addition of peas to potatoes flavoured with jeeraand a touch of pepper! perfect combo!
ReplyDeleteBharathy, thanks for the lovely sentiments and comments. To answer your question, on oil-guzzling, if you use fairly fresh bread and moisten it well (not too soggy), like you do for french toast, it will not take up much oil. I am watching my calorie intake too and I do make these often without adding up too much calories to my diet :) You can add or reduce the spice level according to your taste (I know you like spicy food :)). Since this blog is about toddlers and young children food, I tend to avoid too much spice.
ReplyDeleteBharathy,I came across the following blog (http://www.manjulaskitchen.com/2012/08/17/bread-potato-rolls/) where Ms. Manjula makes "Bread Potato rolls" and it is very much similar to my bread bonda. She says,
ReplyDelete"Before frying let them sit for about 5 minutes. This will evaporate some of the water from the bread and it will absorb less oil when frying. The Bread Rolls will also be crispier." Inadvertently, I do this since I roll them all out before heating up the oil to fry. So I guess that is the reason why my bread bondas are not oily. Lucky me! Hope this will be of help for you too. Thanks for asking such an interesting question.