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Main Ingredients | White bread slices, Large potatoes |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 8 white bread slices
- 2 large potatoes, boiled, peeled and mashed
- 5 tablespoons freshly chopped coriander
- 3-4 green chillies, chopped
- Salt to taste
- ½ teaspoon turmeric powder
- ¾ cup yogurt
- ½ cup grated carrot
- 4 teaspoons oil
- Coconut chutney to serve
Method
- Cut out roundels of breads with a medium sized cookie cutter. Set aside.
- Take potatoes in a bowl. Add 4 tablespoons coriander, green chillies, salt and turmeric powder. Mix well and set aside.
- In another bowl, add yogurt, carrot, remaining chopped coriander and salt. Whisk till well combined.
- Apply a portion of potato mixture on one side of each bread roundels and spread it evenly.
- Apply a portion of curd mixture on the other side of each bread roundels and spread it evenly.
- For two portions, heat 2 teaspoons oil in a non-stick tawa, place the bread roundels with the potato mixture side facing down. Cover and cook on medium heat till golden brown on one side.
- Serve hot with coconut chutney.
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