Bread Bonda/ Fried Bread Balls with Potato Filling

Bread bonda is a crispy, light bite to indulge with a cup of tea. This delicious tea-time snack has a delightfully crispy bread crust and a potato filling. You can use up the leftover bread slices, and the filling is spiced mashed potatoes. The filling is placed in the center, shaped into a ball, and coated with bread crumbs for extra crunch. The balls are deep-fried till they attain a crispy golden exterior. Bread bonda has the same delicious filling as potato bonda. But instead of a batter for coating, we are using bread.

Bread Bondas is a simple and delicious snack. It is heartwarming and will make you nostalgic. It was a favorite in our college canteen menu and served with chutney, ketchup, and hot tea. When I was in school and college, mom meticulously packed lunches for us, and silly me was jealous of my friends who eat canteen food. I was the lucky, oblivious person because mom packed delicious lunches. I was curious just how canteen food would taste :) So the only opportunity for canteen food was evening snacks when our bus was running late or when we had after-school programs. Bread bonda was always there on the canteen menu, and it was so delicious and filling.

Bread bonda filling ideas

Bread bonda filling is simple, but you can get creative with the filling. I did figure out a few that my son liked and planning to use for school lunches. Spiced potato with spinach and cheese, scrambled eggs and cauliflower, and mildly spiced meat and potatoes are protein-rich and filling. Kids will love this delicious finger food. It is so addictive! Trust me, this will be gone before you realize it.

Bread Bonda Recipe

Ingredients
Bread slices- 8-10
Egg white- 1
Bread Crumbs- 1/2 cup

For the filling
Potatoes cooked and mashed- 1 1/2 cup
Urad dal- 1 tsp
Hing- a pinch
Turmeric powder- 1/3 tsp
Onion- 1/2
Curry leaves chopped- 1 tsp
Chopped chilly-2-3
Ginger chopped- 1 tsp
Lemon juice- 1tsp
Cilantro- finely chopped- 2 tbs

Wash and boil potatoes till it is soft (2 medium-sized potatoes). When it cools down, remove the skin and mash with a fork.
Heat oil in a pan and add mustard seeds. When it splutters, add urad dal and roast till golden. Add hing, turmeric powder, onions, ginger, and chopped curry leaves and saute for a minute.
Add mashed potato salt and mix well. Finally, add the lemon juice and chopped cilantro. Allow this mixture to cool, and then make small equal-sided balls.
Cut edges of the bread and dip in a bowl of water (dip for two to three-second and take it out). Place it on your palm and gently press down and flatten the bread. Place the filling in the center. Grab the edges of the bread and press it together like a pouch. Roll it into a ball. Dip in egg whites and coat with bread crumbs. Repeat the same process with the rest of the bread and filling.
Heat oil in a pan and fry the bread bonda in batches. Turn and fry till all sides are crispy and golden. Remove from oil and place on paper towels. Serve with chutney and tea.