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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe was submitted by Neha Dadlani in this week's Thursday magazine and won her a gift voucher to my bro's favourite place(hotel) to dine in and party! I think this is a real filling treat! Enjoy! Ingredients:
2 medium potatoes, boiled |
1/4 cup worcestershire sauce |
2 lemons, juice of |
1/4 cup fresh coriander leaves |
3 -5 green chilies, finely chopped |
salt |
1 bunch mint |
1 bunch coriander leaves |
green chili |
tamarind pulp |
salt |
tomato ketchup, as required |
4 slices bread, diagonally cut |
2 onions, finely chopped |
1 cup of yellow sev (used in bhel puris) |
oil, as required to deep fry (use as much as would come half-way up the sides of the wok) |
Directions:
1. Mash the boiled potatoes in a bowl.
2. Add Worcestershire sauce/ lemon juice [for vegetarian use only the lemon juice], green chillies, salt to taste and corriander leaves to it.
3. Mix well.
4. Apply this mixture evenly with the help of a spoon on the diagonally cut slices of bread.
5. You will notice the mixture will stick on to the bread.
6. Heat oil in a wok.
7. Deep fry these bread slices making sure that the side of the bread containing the potato mixture is facing down.
8. When the bread turns golden brown, flip the side of the slice.
9. Remove onto clean absorbent tissue papers/kitchen towels/paper napkins.
10. Now apply the mint chutney on the fried bread slices, evenly all over on the potato mixture side of the fried bread.
11. On top of this, apply a layer of Tomato Ketchup.
12. Sprinkle finely chopped onions all over it.
13. Lastly, sprinkle corriander leaves and sev all over the slice on the side containing the potato mixture.
14. Serve hot for a delicious potato breakfast your going to want over and over again!
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