bundlas

Bundlas refers to a culinary term for small, often spherical or oblong, pieces of meat or other ingredients that are coated in a mixture of breadcrumbs, flour, and sometimes egg. These prepared pieces are then typically fried, baked, or pan-seared until golden brown and cooked through. The coating provides a crispy texture and helps to retain moisture within the bundla.

The preparation method allows for a wide variety of ingredients to be used. Common variations include minced lamb, beef, or chicken, often seasoned with herbs, spices, and aromatics like onion and garlic. Seafood, such as fish or shrimp, can also be formed into bundlas. Vegetable-based bundlas are also possible, using ingredients like mashed potatoes, lentils, or finely chopped vegetables.

Bundlas are a versatile dish, appearing in various cuisines around the world in different forms. They can be served as appetizers, side dishes, or as a main course. Their appeal lies in their convenient size, satisfying crunch, and the ability to be adapted to diverse flavor profiles. The term itself is not widely standardized and may have regional variations or be used interchangeably with similar preparations like croquettes or meatballs depending on the specific ingredients and cooking method employed.