BREAD BONDA

A real simple snack which is very tummy filling is- Bread Bonda. No much preparation is needed for this recipe. A couple of days old bread is good for the recipe. As the fresh bread absorbs more of the oil, I prefer old bread. It’s for sure that the bondas absorb more of the oil, but if you like to taste the ultimate tasting bread recipe, then go for it once a while. If you want it to be low calorie, try baking the bondas in the oven. But I say, enjoy the high calorie foods once a while.
INGREDIENTS

• Potatoes                 3(boiled, peeled and mashed)
• Onions                    1, finely chopped
• Ginger                    1 inch piece, chopped
• Green chilies          2 chopped
• Garlic cloves         3 chopped
• Oil                            2 Tsp
• Jeera powder         1 tsp
• Coriander powder 1 tsp
• Bread slices             8
• Oil                             for deep frying

PROCEDURE
Heat a couple of spoons of oil in a pan. Add the chopped ginger, garlic, green chilies. Fry for a minute and add the chopped onions.
Fry till the onions change color and become golden brown.
Now add the mashed potatoes, salt, cumin and coriander powders.
Mix well and the stuffing is ready. Cool it for a while.
Now take each bread slice, remove the edges(optional). Dip each piece in  water and remove them immediately. Squeeze out the water and now place some of the stuffing inside the wet bread.
Close all the edges so that the bread covers the stuffing from all the sides. Make sure the stuffing don’t come out while frying.
You can either make the bondas round or oval. Rolling the wet bread into oval shape is easy.
If you are a beginner in making such recipes, remove the edges from the bread and keep the stuffing on one end, roll the bread gently as a mat. Pinch the edges to give the bonda an oval shape.
Now heat oil in a pan and deep fry the bondas on a medium flame to a crisp golden perfection.
Serve hot with any sauce or chutney.
TIPS

• If you are using the fresh bread then be careful while squeezing out the excess water. Be gentle, otherwise you will end up with bread paste in your hand.
• If you feel that the bread layer over the stuffing is very thin, then try this trick. Make a very thin paste(almost liquid ) with a spoon full of maida  rice flour and water . Dip the bonda in the paste and now deep fry the bondas.
• The edges of the bread makes it difficult to roll, so discard the edges. On practice you will know how to roll along with the edges.
• Fry the bondas on a medium flame in very hot oil. It takes under a minute to fry the bondas. So be careful.
• Fry a couple of them at a time and not more than that.