Wednesday, September 14, 2011

Bread Bonda

White Bread 3-4 slices
Potato medium 2
Green Peas fresh/frozen 2 tbsp
Green Chilly 2
Cumin Seeds 1/2 tsp
Turmeric 1/2 tsp
Hing a pinch
Coriander leaves few
Salt as per taste
Besan 3 tsp
Chilly Powder 1 tsp
Garlic Powder 1/2 tsp (optional)
Oil for deep frying

Pressure cook potato, peel the skin mash and keep aside.
Boil water in a pan add green peas and cook for 3-4 mins or until soft.
Heat oil in a pan add hing, cumin seeds, finely chopped green chilly and coriander leaves, fry for 3mins.
Now add green peas, boiled and mashed potato, turmeric and salt. Mix well and saute for 2mins.
Take off the potato mixture and keep aside.
In a vessel make a batter of besan, chilly powder, garlic powder, hing and salt.
Batter should not be too runny or too thick.
Remove the ends and wet the bread slices.
Stuff each slice with the prepared potato mixture.
Fold the bread to cover the potato stuffing and keep aside.
Repeat the same with remaining bread slices.
Heat oil in a frying pan on medium heat.
Carefully leave the potato bread ball into hot oil.
Fry on both sides until it turns into light golden color.
Remove onto absorbent paper and repeat the same with remaining potato balls.
Garnish with cilantro and serve deep fried potato bread bonda with green chutney or sprinkled with chaat masala.

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