Bread bonda

Ingredients
Potatoes - 4 ( Boiled and diced into small pieces)
Medium Sized Onion - 1 (Finely chopped)
Green Chillies - According to taste ( Cut lengthwise)
Bread -15 slices

Tempering:
Cloves(lavangaalu) - 3
Cinnamon(Dalchini) - 1cm X 3 mm
Fenugreek (Menthulu) - 1/2 tsp
Cumin ( jeera, jeelakarra) - 1/2 tsp
Turmeric (pasupu) - pinch Curry Leaves(kari vepaku) - 10
Oil - 2-3 Tbsp
Ginger-Garlic(allam-velluli) paste - 1tsp

Procedure to prepare the filling
Heat oil in a heavy sauce pan, add the tempering ingredients and fry for 10 seconds. Add ginger garlic paste, green chillies and let it fry for about 10 secs. Add the onions, wait until they are transparent and add potatoes. Smash the potatoes as you cook for about 15-20 mins and add salt according to taste. Cool and put it aside.

Procedure to prepare the bondas

I used Sara lee white bread, but any bread can be used. Take the brown borders off before making the bondas. Dip each of the slice in water and drain the water by pressing against your palm. This ensures the bread is elastic enough for the filling to be inserted.(Photo 1). Then insert a small lemon sized potato curry into the wet sliced, fold in the four corners and press into a small spherical shape. Repeat the process for all the remaining slices.

Heat oil in a shallow pan and drop the raw bondas one at a time. Fry the bondas on low to medium flame until they turn reddish brown. Serve hot with tomato sauce.