Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 6 | Medium | Potatoes | Boil, and peel and cut in pieces |
| As Required | Cooking Oil | For frying | |
| 1/2 | Teacup | Dhal, Chana | Fry |
| 1/2 | Teacup | Dhal, Urid (white) | Fry |
| 1/2 | Teaspoon | Chilly Powder, Red | Fry |
| A | Few | Curry Leaves (Kadi patta) | Fry |
| 1 | Teaspoon | Mustard Seed (Sarson) | Fry |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Fry |
| 1 | Whole | Chillies Red Dry | Cut and fried |
| 2 | Medium | Onions | Fry |
| 1 | Pinch | Turmeric Powder | Fry |
| A | Few | Coriander Leaves (Kothmeer) | Fry |
| 1/2 | Inch | Ginger (Adhrak) | chopped Fry |
| 6 | Medium | Chillies Green | Chopped Fry |
| As Required | Salt | to taste | |
| As Required | Water | to dip bread | |
| 20 | Slices | White Bread | For outer crust |
Method
Curry:
1. Boil the potatoes and peel them. Cut into small pieces or mash them.
2. Put a non-stick pan on the stove and add oil. After heated add chana dal,urad dal , red chilly piece, curry leaves, mustard seeds & jeera.
3. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt and chilly powder.
4. Add mashed potatoes and fry for 5 minutes. Also add coriander leaves.
Making bondas:
1. Heat oil in a pan.
2. Dip the bread in water and take it away immediately.
3. Place the bread in your palms and squeeze away the water.
4. Make a small lemon sized ball from the curry and put it in middle of the bread and close it with the edges. See that bread is nicely sealed around aloo so that it doesn't come out while frying.
5. Drop them in hot oil and fry until brown.
6. Serve hot.
Deep Frying can retain excess oil, which may be harmful to some people. Always strain the oil with the help of a perforated ladle.
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