Tuesday 11 September 2012

POTATO TOAST

POTATO TOAST


Preparation Time :20 minsCooking 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.

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