Ingredients

• Filling

• 4-5 medium potatoes

• 1 medium onion , peeled and finely chopped (picture does not show onion)

• 1-2 green chillies, finely chopped

• 1 tsp coriander powder

• 1/2 tsp. garam masala

• 1 1/2 tsp. salt, adjust to taste

• 1 tbsp. chopped ginger (optional-picture does not show it)

• 1/2 tsp. chilli powder (optional-picture does not show it)

• 1-2 tbsp. coriander leaves, finely chopped

• For making Bondas

• 12-14 slices of large white bread

• Water in a flat bowl large enough to dip bread slices.

• Oil for deep frying

Instructions

1. Making the filling

2. Boil potatoes in their skins, I usually boil mine in microwave steamer, with skin on, the Indian way.

3. Cool, peel and mash roughly.

4. Add all other filling ingredients and mix. Taste and adjust seasoning.

5. Making Bondas

6. Heat oil in a wok or karahi.

7. You can remove crusts of bread slices but it is not necessary.

8. Dip the bread slice in water and lift it out quickly, otherwise it will disintegrate.

9. Squeeze water out between both palms.

10. Spread the bread slice on your left (right if you are left handed) palm and spoon some potato mix on top, in the centre. see picture.

11. Fold the bread over it from all sides and gently pat it to smooth it. Ends can be pointed or rounded, as you prefer.

12. Repeat this with all slices and keep them on a plate.

13. Heat oil in wok and drop the bondas gently from the side, one at a time.

14. Fry on low to medium heat until they turn reddish brown. If your oil is too hot, they will burn and not get crisp. If your oil is too cold, they will absorb too much oil.

15. Drain on a kitchen paper/towel

16. Serve hot with Green Mango Chutney

17. Tomato Ketchup.

18. Also see Chaat Selection.