Bread Batata Vada Recipe – Crispy Bread Bonda Stuffed with Spicy Aloo
Bread Batata Vada, a beloved Indian snack, is a delightful fusion of crispy bread and flavorful spicy potato stuffing. Unlike the traditional batter used in classic batata vada, this recipe opts for bread slices, which envelop a deliciously spiced potato mixture, giving the dish a unique and crunchy texture. Perfect for an evening snack or a hearty appetizer, this recipe is an excellent way to use leftover bread, transforming it into something extraordinary. Enjoy this crispy bread bonda stuffed with spicy aloo with tangy chutneys for a mouthwatering treat!
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
Ingredient Name | Quantity |
---|---|
Whole Wheat Brown Bread | 8-10 slices |
Water | 1 cup |
Oil (for frying) | As needed |
For Stuffing: | |
Potatoes (Aloo) | 3 medium-sized (boiled and peeled) |
Green Chillies | 2-3 |
Ginger | 1 inch |
Turmeric Powder (Haldi) | 1/4 teaspoon |
Lemon Juice | 1 teaspoon |
Coriander (Dhania) Leaves | 1 tablespoon (chopped) |
Oil | 1 teaspoon |
Salt | To taste |
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | ~150 kcal |
Protein | ~3g |
Carbohydrates | ~28g |
Fat | ~4g |
Fiber | ~3g |
Sodium | ~300mg |
Cholesterol | 0mg |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4-5
Instructions
-
Prepare the Potato Filling:
- Peel and mash the boiled potatoes using a potato masher until smooth and lump-free.
- In a blender or mortar and pestle, grind the green chilies and ginger into a fine paste.
- Heat 1 teaspoon of oil in a shallow frying pan over medium heat. Add the ginger-chili paste and sauté for a minute or two, allowing the aromas to develop.
- Once the paste is cooked, add turmeric powder, chopped coriander leaves, and salt. Stir to combine.
- Add the mashed potatoes to the pan, mixing everything together until well incorporated. Turn off the heat and set the filling aside to cool.
-
Prepare the Bread:
- Trim the edges off the bread slices, creating even squares or rectangles.
- Pour water into a shallow dish. Lightly dip each bread slice in the water, ensuring it’s not too soggy. Gently press the bread between your palms to drain off any excess water, being careful not to break the bread.
-
Assemble the Bonda:
- Take a lemon-sized ball of the cooled potato filling and place it in the center of each bread slice.
- Fold the sides of the bread over the filling, sealing the edges tightly to form a pocket. Gently roll the bread into a round shape, ensuring the filling is well enclosed.
- Repeat this process with the remaining bread slices and potato filling.
-
Fry the Bondas:
- Heat oil in a deep frying pan on medium heat. Once the oil is hot, carefully place 3-4 bread bondas at a time into the oil. Fry them, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the fried bread batata vadas and drain excess oil by placing them on a paper towel-lined plate.
-
Serve:
- Serve the crispy bread bonda stuffed with spicy aloo while they are still hot, alongside Dhaniya Pudina Chutney and Date and Tamarind Chutney or Roasted Tomato Sauce for a flavorful accompaniment.
Enjoy this delicious Indian snack that combines the crunchiness of bread with the spiced goodness of mashed potatoes—a true treat for your taste buds!
Tips:
- For Extra Crispiness: If you prefer your bondas extra crispy, lightly toast the bread before assembling.
- Spice Level: Adjust the amount of green chilies according to your preference for heat.
- Bread Variations: You can use white bread or any type of bread you prefer for this recipe.
Indulge in this crispy, savory snack that brings together the comforting flavors of potato and the crunch of bread, perfect for satisfying your snack cravings at any time of the day!