Bread Bonda is a yummilicous tea time snack. It is a very popular snack at all over Mumbai especially road side. Aloo mixture is sand witched between two slices of bread & deep fried in a flavoured besan batter. I used left over POTATO BONDA stuff as inner stuff for this. A must try recipe. Quick & easy too.


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serves: 2

For outer covering :-

1/2 gram besan/bengal flour - cup

1/4 tsp turmeric powder -

1/2 tsp red chilly powder -

1/4 tsp hing powder -

1/2 tsp salt -

1/4 tsp cooking soda -

For Aloo mixture:-

1 cup potatoes, boiled, peeled, mashed -

2 green chillies, finely chopped -

1 leaves coriander finely chopped - tbsp

salt to taste

1/4 tsp red chilly powder -

1/4 tsp turmeric powder -

1/2 tsp hing powder -

Other ingredients:-

4 slices bread -

oil for deep frying

Nutrition Facts

Servings Per Recipe: 2

Amount per Serving

Calories: 295

  • Total Fat: 2.7 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1013.5 mg
  • Total Carbs: 60.1 g
  •     Dietary Fiber: 5.1 g
  •     Sugars: 3.9 g
  • Protein: 9 g

how is this calculated?

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1.  Mix all the ingredients mentioned under "For outer covering" & make a batter by adding sufficient water to it. (add water little by little so that no lumps are formed).

2.  Mix all the ingredients mentioned under "For aloo mixture" & make inner stuffing & keep it aside.

3.  Place a slice of bread on a clean flat surface & spread 2 tbsp of the aloo mixture evenly over it.

4.  Place another slice of bread over it, press tightly from all the sides. ( you can use little water for this).

5.  Repeat the same thing with other 2 pieces of bread.

6.  Dip each piece in the batter till it is evenly coated from all the sides, slide in hot oil & deep fry in a medium flame till they turn light brown in colour & crisp from all sides.

7.  Drain on absorbent paper.

8.  Cut both the pieces diagonally & serve ho with mint chutney & tomato ketch up.


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