Ingredients:
• 8 – Bread slices
• 3 – Medium size Potatoes
• 2 – Medium size Tomatoes (Finely chopped)
• 2 – Onions (Finely chopped)
• 4 – Green chillies
• 100 g – Frozen peas
• 2 tbsp – Ginger and Garlic paste
• 1/2 tbsp – Lemon juice
• 1/2 tbsp – Sugar
• 1/2 tbsp – Garam Masala
• 4 tbsp – Arrow-root powder or All-purpose flour
• Oil to saute the toast
• Salt to taste
• Coriander leaves for garnishing
• 100 g – Fine sev for garnishing
Method:
- Boil potatoes, peel the skin and mash them.
- Add boiled green peas, some coriander leaves, ginger/garlic paste, green chillies paste, sugar, lemon juice, garam masala and salt to the mashed potatoes.
- Mix it well and set aside.
- Now, on a bread slice, spread the above mixture evenly on one side.
- The mixture layer should not be more than 1/4 cm thick.
- Sprinkle some of the arrow-root powder on it and lightly press the mixture so that it binds with the bread.
- Repeat same with other bread slices and set aside.
- Heat a pan on a medium flame, sprinkle some oil to lightly grease the pan. ( Do not use too much oil )
- Now toast the bread on both side with mashed potato mixture side first.
- Toast until it becomes golden brown on both sides.
- Repeat with all other breads.
- Once the bread are toasted, spread tomato ketchup on it, sprinkle chopped onions, some sev and two or three coriander leaves.
- Cut the toast in to two and serve hot.
Recipe courtesy of Pratish Patel