POTATO TOAST

POTATO TOAST

Preparation Time :20 mins Cooking Time :20 mins               INGREDIENTS
For Vada MAGGI Tomato Chatpat Sauce 6 tbsps Oil 2 tbsps+ 2 tbsps for frying Cumin seeds 1 tsp Mustard seeds 1 tsp Curry leaves 1 sprig Ginger paste 1 tsp Garlic paste 1 tsp Green chillies , chopped 2 Onion, chopped ½ cup (37.5g) Turmeric ½ tsp Potato, boiled 2(100g) Sprouts 100g Coriander leaves, chopped 2 tbsps Salt To taste For Garlic chutney Desiccated coconut 1/3 cup (50g) Sesame seeds 1 tbsp Garlic 6 cloves Dry chillies 2 Roasted Peanut 2 tbsps For Coating Mixture Besan ½ cup (35g) Rice flour 2 tbsps Red Chilli powder 1 tsp Salt To taste Multi grain bread 6 slices
Method
1.  For the Vada: Heat 2 tbsps oil in a kadai, Add cumin seeds, mustard, and curry leaves, ginger and garlic pastes, and green chillies. Sauté for a minute. 2.  Add the chopped onion and fry till light brown; add the turmeric powder, sprouts and crumbled boiled potato and salt. 3.  Stir well. Add the chopped coriander leaves. Stir, adjust the seasoning and remove from fire. Divide into 6 and keep aside. 4.  To make the chutney: Dry roast the coconut till light brown, add the sesame seeds ,garlic and red chillies and roast for a minute. 5.  Add the peanuts. Stir. Remove from fire, and grind in a mixie to a coarse powder. 6.  Mix the ingredients for the coating and keep aside. 7.  Take a slice of the bread, sprinkle 1/6 the of the chutney powder. Spread one portion of the potato mixture. Smear 1 tbsp of MAGGI Tomato Chatpat sauce. 8.  Heat a non-stick tawa, smear some oil, and place the bread side on the pan and fry. 9.  Pour some of the coating batter (besan) over the potato mixture, carefully turn over the bread, spoon little oil on the sides. Fry till both sides are browned well. 10.  Remove. Repeat the same with the rest of the bread. 11.  Serve hot.