Bread Bonda / Indian Style Bread Rolls

Bonda is a snack made of spiced potato mixture dipped in a gram flour batter and deep fried. Bread Bonda is essentially the same thing, except, the potato mixture is wrapped in a bread instead and deep fried. I usually make bonda with leftover cooked vegetables but once in a while I also make a batch with potatoes, which remind me of my childhood.  If you are an Indian you will no doubt be very familiar with this bread bonda as this is a staple snack in many Indian homes.

The recipe is straightforward, easy to follow and even kids can make it.  All you need to do is to make a potato stuffing mixture, the stuffing is then placed on a moist bread slice which is then rolled in an oval or round, or cylindrical shape, sealing it tight. The stuffing can be just boiled potatoes with some basic spices but I like adding vegging component for nutrients and color. The rolls can then be fried or baked till their color appears golden brown.  And while it is slightly more traditional to fry the bread bondas, Air frying or baking make them just as golden and tasty.

Quick notes in preparing gluten free bread slices for bread rolls

• Gluten free bread doesn’t have the same texture as wheat bread so the process of making bread rolls is also slightly different. Take (wide slice) gluten free bread slices and cut off the edges. Fresh gluten free bread is good for best results.
• Take some water in a shallow bowl (to just reach about 1 cm). Quickly dip the slice on both sides. The idea of dipping is to make the bread damp enough but not overly so that it becomes flexible which would make the rolling and shaping easier.
• Press the bread between your palms gently to squeeze out the excess water.
• Now place the bread on a plastic wrap (helps to prevent the wet gluten free bread from sticking to hand).
• Place the prepared potato stuffing roll on one side of the moist bread slice.
• Using the plastic wrap to help, firmly roll the bread into a cylinder. Seal it properly.
• Once the roll is fully formed now you can work with the palms of your hands to make the rolls smooth (can use wet fingers to smooth out any hard surface).
• Repeat the process for the rest of the bread slices. Air fry or bake in oven until golden brown and serve them right away. But if you are serving them later turn on the warm function in air fryer or re crisp just before eating. Although they don’t taste bad even when cold and soft.

Bread bondas are typically served with a sweet and tangy sauce, most often ketchup and mint chutney.To pack for lunch, wrap bread bonda individually in foil. Be sure to include a single serve tomato ketchup sachet.

If you end up trying these out, tag @simpleglutenfreekitchen on Instagram or Facebook and share your delicious pictures with me.