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Bread Bonda: Your New Favourite Snack, Boss!

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Chef Curry Do’pyaza

Bread Bonda: Your New Favourite Snack, Boss!

Namaste Dosto! Kem cho? Sat Sri Akal! Chef Curry Do’pyaza here, back in your kitchens with another recipe that’s sure to make your taste buds sing like a Bollywood playback singer! Today, we’re diving headfirst into the world of Bread Bonda – a crispy, fluffy, and utterly delicious snack that’s easier to make than you think.

Bread Bonda, or “Bread Vada” as some call it, is a beloved tea-time treat across India, especially in the South. It’s the perfect companion for a steaming cup of chai during the monsoon season, a festive snack during Diwali, or a quick bite during a family get-together. I remember, as a kid, my Aaji (grandmother) would whip up a huge batch of these during Ganesh Chaturthi. The aroma alone was enough to make us kids go crazy!

A Little History Lesson

No one knows the exact origin of Bread Bonda, but it’s believed to have originated as a clever way to use up leftover bread. Resourceful Indian cooks, always masters of innovation, transformed humble bread slices into a delightful snack. And boy, are we grateful for their ingenuity!

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

What You’ll Need (Ingredients):

  • 6 slices of Safed Bread (White Bread)
  • 2 medium size Aloo (Potatoes), boiled and mashed
  • 1/2 cup Besan (Gram Flour)
  • 1/4 cup Chawal ka Atta (Rice Flour) – for extra crispiness!
  • 1 inch Adrak (Ginger), grated
  • 1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level, boss!)
  • 1/4 tsp Haldi Powder (Turmeric Powder)
  • 1/2 tsp Lal Mirch Powder (Red Chilli Powder)
  • 1/2 tsp Dhaniya Powder (Coriander Powder)
  • 1/4 tsp Amchur Powder (Dry Mango Powder) – for that tangy kick!
  • 2 tbsp Hara Dhaniya (Fresh Coriander), chopped
  • Namak (Salt) to taste
  • Tel (Oil) for deep frying

Step-by-Step Instructions:

  1. Prepare the Potato Filling: In a mixing bowl, combine the mashed aloo (potatoes), grated adrak (ginger), chopped hari mirch (green chillies), haldi powder (turmeric powder), lal mirch powder (red chilli powder), dhaniya powder (coriander powder), amchur powder (dry mango powder), hara dhaniya (fresh coriander), and namak (salt). Mix well until everything is nicely combined. Taste and adjust the seasoning as needed. This filling should be flavorful and slightly tangy.
  2. Prepare the Batter: In another bowl, whisk together the besan (gram flour), chawal ka atta (rice flour), a pinch of haldi powder (turmeric powder), lal mirch powder (red chilli powder), and namak (salt). Gradually add water, whisking continuously, until you have a smooth, lump-free batter. The batter should be of coating consistency – not too thick, not too thin. Think of pancake batter.
  3. Shape the Bondas: Cut each slice of safed bread (white bread) into four equal pieces. Take a small portion of the aloo (potato) mixture and shape it into a small, round ball. Place the aloo ball between two pieces of bread, pressing gently to seal the edges.
  4. Fry to Golden Perfection: Heat tel (oil) in a kadai (wok) or deep frying pan over medium heat. Once the oil is hot, dip each bread-potato pocket into the besan (gram flour) batter, ensuring it’s fully coated. Gently drop the coated bondas into the hot oil, a few at a time. Fry until they are golden brown and crispy on all sides, about 3-4 minutes per side.
  5. Drain and Serve: Remove the fried bondas from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite chutney or sauce.

Chef’s Tips for the Best Bread Bonda:

  • Don’t Overcrowd the Pan: Fry the bondas in batches to maintain the oil temperature and ensure even cooking.
  • Use Fresh Bread: Fresh bread holds its shape better and absorbs less oil.
  • Hot Oil is Key: Make sure the oil is hot enough before frying. Otherwise, the bondas will absorb too much oil and become soggy.
  • Adjust the Spices: Feel free to adjust the amount of spices to suit your taste.
  • Make it Ahead: You can prepare the potato filling and shape the bondas ahead of time. Store them in the refrigerator until ready to fry.

Cooking Options for the Modern Cook:

  • Gas Stove: Follow the traditional method in a kadai or deep frying pan.
  • Induction Stove: Works just as well as a gas stove. Ensure the temperature is consistent.
  • Air Fryer: For a healthier version, lightly brush the bondas with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.
  • Oven: Baking is not recommended for this recipe.

Nutritional Information (Approximate, per serving):

  • Calories: 250-300
  • Protein: 5-7g
  • Carbohydrates: 30-35g
  • Fat: 12-15g

Serving Suggestions:

Bread Bonda is best enjoyed hot, straight from the fryer! Serve it with:

  • Hari Chutney (Green Chutney)
  • Imli Chutney (Tamarind Chutney)
  • Tomato Ketchup
  • A steaming cup of Chai (Tea)

Time to Get Cooking!

So there you have it, folks! A simple, delicious, and satisfying recipe for Bread Bonda that’s sure to become a family favorite. Now, get into your kitchen, put on your apron, and start cooking! Prepare this tasty dish for your family and friends. They will absolutely love it!

Happy Cooking, and remember, food is love!

Chef Curry Do’pyaza, signing off!