How to make Bread Bonda - Spicy green peas and potato mixture stuffed in bread slices, shaped into balls and deep fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White bread slices (सफेद ब्रेड),

Cuisine : Indian

Course : Snacks and Starters

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Bread Bonda Recipe Card

Bread Bonda

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Bread Bonda checkout Bread Upma, College Sandwich, Mithai Toast, Cheesy Spinach and Corn Grilled Sandwich . You can also find more Snacks and Starters recipes like Kurkuri Bread Fingers, Cheese and Olive Sandwich, Garlic Mustard Prawns, Murgh Angaar Bedgi.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bread Bonda Recipe

  • White bread slices 12

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chilli paste 2 teaspoons

  • Ginger paste 1 teaspoon

  • Green peas blanched 3/4 cup

  • Potatoes boiled, peeled and mashed 3 medium

  • Turmeric powder a pinch

  • Salt to taste

  • Fresh coriander leaves chopped 1/2 cup

  • Red chilli powder 2 teaspoons

  • Chaat masala 1 teaspoon


Step 1

Heat oil in a non-stick pan, add cumin seeds. When they begin to change colour, add green chilli paste, ginger paste and sauté for a minute.

Step 2

Add green peas, potatoes, turmeric powder, salt, coriander leaves, red chilli powder and chaat masala. Mix well and cook for two to three minutes. Remove from heat and keep aside to cool.

Step 3

Trim the edges of the bread slices and dip in water. Squeeze out excess water by pressing between your palms.

Step 4

Place a portion of the potato mixture on the bread slice and shape into a ball ensuring the filling is entirely enclosed. Heat sufficient oil in a kadai and deep-fry the balls till golden brown.

Step 5

Drain on absorbent paper. Serve hot.