Bread Bonda (Fried Potato Balls)
Bread Bonda is an Indian recipe for fried balls stuffed with potato, onion, and cilantro! Easy to make with household ingredients.
Servings: 20 Balls
Calories: 150kcal
Ingredients
- 2 pounds Gold Potatoes
- ½ Red Onion, diced
- 5-6 Sprigs Cilantro, finely chopped
- ½ Tbsp Ginger, finely grated
- ½ tsp Chili Powder
- ½ tsp Kosher Salt
- 20 slices White Bread Mrs Baird's Large White Bread
- 2 Cups Canola (for frying)
Instructions
- Boil potatoes with skin on until they can be pierced with a fork (don't overboil or they will be too mushy, boil them just until they can be pierced and no longer)
- Drain and peel the potatoes.
- Take a fork and lightly mashed (crumble) the potatoes. Refer to the photos in the post.
- Mix in the ginger, onions, chili powder, salt, and cilantro. You want the potatoes to still be somewhat chunky.
- Roll the potato mixture into ping pong sizes balls. You'll get about 20 of them.
- Cut the crust off of your bread slices and roll lightly with a rolling pin (you can flatten the bread with your hands if you want)
- To wrap the potato balls in the bread, you want generously wet your hands and pat the water onto the bread slices. (this will help them wrap better)
- Place a ball on a dampened bread slice and bring the four corners together. Wet your hands again and pat the bread around the balls to seal the edges. Roll the bread ball between your palms.
- Heat up 2 cups of canola oil in a medium pan on medium heat to shallow fry.
- Fry the bread bondas until they are medium to dark golden brown. Turn the balls often as they fry to get an even color.
- Enjoy with ketchup or Maggi Hot and Sweet Sauce!
- You can refrigerate some of the potato mixture for up to a week if you don't want to make a large batch.