Cheesy Bread Bondas

Cheesy Bread Bondas are a quick snack to make for evening tea, as a starter at any party or when friends drop in. Trimmed bread slices are filled with a cheese-onion mixture, rolled into balls and deep fried to a golden brown color.

One bite into these crispy balls of cheese is enough to satiate your cheese cravings!

9 to 10 slices of bread (depending upon the size of the bread slices; I used big slices)

1 medium onion, finely chopped

¼ cup of capsicum or bell pepper, finely chopped

2 to 3 green chilies/serrana/jalapeno, finely chopped

½ teaspoon dried oregano flakes

½ teaspoon chilli flakes

½ cup mozzarella cheese, grated

Oil for deep frying

First let us make the bread bonda balls.

Remove the sides from all the bread slices (you can use this to make croutons) with a sharp knife.

In a bowl, add the onions, bell pepper, green chilies, chilli flakes, oregano and mozzarella cheese. Mix well till fully combined.

Take a slice of bread, moisten with water on both sides (you can dip them in a bowl of water, but do not soak it too much, just dip, remove and squeeze the water out between the palms of your hands, maintaining the shape of the bread slice).

Spoon about a tablespoon of mixture in the center, pull up the corners of the bread slice over the filling press, roll and make into round balls.

Press gently while making the balls to squeeze out any excess water and take care to not expose the filling.

Prepare all the bread bondas/balls, cover and refrigerate for about half an hour (optional, but this sets the bonda balls and maintains the shapes).

Just before serving, heat oil for deep frying.

Once the oil heats up, drop about 2 to 3 bread balls/bondas in the hot oil.

Do not crowd the pan.

Fry on medium heat, stirring often to fry them evenly, ensure even browning and to allow enough time for the heat to melt the cheese inside!!

Drain on paper towels and serve hot with ketchup or tomato sauce.

White, soft bread works best for this bonda or snack.

Take care not to dip the bread in water for too long, just dip and remove, and then squeeze out all the water between the palms of your hands.

The amount of cheese and green chilies can be adjusted to your taste.

If you do not have oregano, use any other spice you prefer like garam masala, jeera etc.

If you prefer, you can lightly saute or fry the onions, green chilies and bell pepper in a little oil before making the stuffing.

Coriander leaves/cilantro give a nice flavor to it.

This is a great snack to relish with tea or coffee and works great as a starter (prepare the bread balls ahead, refrigerate and deep fry just before serving).

If you are serving it to small children, you can skip the green chilies and chili flakes.

Enjoy!!