Aiyo! Bread Bonda Sandwich? Kya Baat Hai! Chef Curry Do’pyaza’s Spicy Surprise!
Namaste Dosto! Kem Cho? Assalam Walekum! And a big “Hello Ji” from your friendly neighbourhood Chef Curry Do’pyaza!
Today, we are going to whip up a dish that’s a delightful fusion of textures and tastes – the Bread Bonda Sandwich! It’s crispy, it’s spicy, it’s satisfying, and it’s sure to become your new favourite snack. Think of it as a delicious Indian hug in every bite!
This scrumptious snack is a popular treat across India, especially in Maharashtra, Gujarat, and South India. You’ll often find it being enjoyed during monsoon season with a steaming cup of chai, at festive gatherings like Diwali or Ganesh Chaturthi, or even as a quick and easy snack during picnics. It’s the perfect comfort food for a rainy day or a fun addition to any celebration!
A Little History Lesson, My Friends!
The Bread Bonda itself is believed to have originated in South India. The “Bonda” is a deep-fried potato dumpling. The “sandwich” version is a more recent, innovative twist, probably born from the desire for a more substantial and convenient snack. Someone, somewhere, had a brilliant idea to stuff that spicy potato goodness between slices of bread, and the rest, as they say, is delicious history!
Get Ready to Cook!
Preparation Time: 20 minutes
Cooking Time: 25 minutes
What You Need (Ingredients List):
- For the Potato Filling (Aloo Masala):
- 3 medium sized Aloo (Potatoes), boiled, peeled, and mashed
- 1 medium sized Pyaaz (Onion), finely chopped
- 1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level!)
- 1 inch Adrak (Ginger), grated
- 1/2 teaspoon Haldi Powder (Turmeric Powder)
- 1/2 teaspoon Lal Mirch Powder (Red Chilli Powder)
- 1/2 teaspoon Dhaniya Powder (Coriander Powder)
- 1/4 teaspoon Garam Masala
- 1 tablespoon Hara Dhaniya (Fresh Coriander Leaves), chopped
- 1 tablespoon Tel (Cooking Oil)
- Salt to taste
- For the Batter:
- 1 cup Besan (Gram Flour)
- 1/4 cup Chawal ka Atta (Rice Flour) – This makes it extra crispy!
- 1/2 teaspoon Ajwain (Carom Seeds)
- 1/4 teaspoon Hing (Asafoetida)
- 1/2 teaspoon Lal Mirch Powder (Red Chilli Powder)
- 1/4 teaspoon Haldi Powder (Turmeric Powder)
- Salt to taste
- Water, as needed
- Other Essentials:
- 6-8 slices of Bread (White or Brown, your choice!)
- Tel (Cooking Oil), for deep frying
Let’s Get Cooking! (Step-by-Step Instructions):
- Prepare the Aloo Masala (Potato Filling): Heat oil in a pan. Add chopped onions and sauté until they turn a beautiful golden brown. Add grated ginger and chopped green chillies, and sauté for a minute until their aroma fills your kitchen.
- Add turmeric powder, red chilli powder, coriander powder, and garam masala. Sauté for another minute, stirring constantly to prevent burning.
- Add the mashed potatoes and salt to taste. Mix everything well, ensuring the spices are evenly distributed. Cook for 2-3 minutes, stirring occasionally.
- Finally, add chopped fresh coriander leaves and mix well. Take the pan off the heat and let the mixture cool slightly.
- Make the Batter: In a mixing bowl, combine gram flour, rice flour, carom seeds, asafoetida, red chilli powder, turmeric powder, and salt.
- Gradually add water, mixing continuously, until you get a smooth, medium-thick batter. The batter should coat the back of a spoon without being too runny.
- Assemble the Sandwiches: Take a slice of bread and spread a generous layer of the potato filling on it. Cover with another slice of bread, making a sandwich. Gently press the sandwich together.
- Cut the sandwiches Cut the sandwich diagonally into two triangles.
- Deep Fry the Bondas: Heat oil in a deep frying pan or kadhai over medium heat. Make sure the oil is hot enough, but not smoking.
- Dip each sandwich piece into the batter, ensuring it’s evenly coated.
- Gently drop the coated sandwich pieces into the hot oil, a few at a time.
- Fry until they turn a gorgeous golden brown and are crispy on all sides. This should take about 3-4 minutes per batch.
- Remove the fried bread bondas with a slotted spoon and place them on a paper towel to drain excess oil.
Chef Curry’s Secret Tips for the Best Bread Bonda Sandwich:
- Don’t Overcrowd the Pan: Fry the bondas in batches to maintain the oil temperature and ensure even cooking.
- Crispy Batter is Key: Rice flour in the batter makes the bondas extra crispy. Don’t skip it!
- Spice it Up!: Adjust the amount of green chillies and red chilli powder according to your spice preference.
- Fresh is Best: Use fresh coriander leaves for the best flavour.
Different Ways to Cook Your Bread Bonda Sandwich:
- Gas Stove: The traditional and most common method. Follow the instructions above.
- Induction Stove: Works just like a gas stove. Ensure your pan is induction-compatible.
- Air Fryer: For a healthier option, lightly brush the bread bondas with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through. They won’t be as crispy as deep-fried, but still delicious!
- Oven: Not recommended as it will make the bread hard.
- Microwave: Not recommended for this recipe.
- Slow Cooker/Crockpot: Not applicable for this recipe.
Nutritional Information (Approximate, per serving):
- Calories: 250-300
- Protein: 8-10g
- Carbohydrates: 30-35g
- Fat: 12-15g
Please note that these values are approximate and can vary based on specific ingredients and portion sizes.
Serving Suggestions:
Serve these hot and crispy Bread Bonda Sandwiches with:
- Your favourite chutney (mint-coriander, tamarind, or garlic chutney are all excellent choices!)
- Tomato ketchup
- A steaming cup of chai or coffee
- A side of sliced onions and lemon wedges
Now It’s Your Turn!
So there you have it, folks! The Bread Bonda Sandwich – a simple yet incredibly satisfying snack that’s perfect for any occasion. I urge you to try this recipe at home. It’s a fantastic way to impress your friends and family with your culinary skills. And most importantly, share the joy of good food with those you love!
Happy Cooking, and remember, food is love made visible!