When you try this and eat, you forget semolina and rice idli.
Yield / Serves
2 large potatoes boiled
1 chopped onion
4 bread slices
1 green chilli chopped
Some green coriander leaves finely chopped
1 bowl curd
2 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
Salt to taste
1/4 teaspoon black pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon red chilli powder
2 teaspoon tomato ketchup
Some curry leaves
Green chutney and tamarind chutney to serve
Put a pan on medium flame, add 1 teaspoon oil and add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds.
When cumin seeds crackle, add chopped onions and green chillies and saute until onion becomes translucent. Add turmeric powder mix well and add mashed potatoes and salt, red chilli powder and saute 2 to 3 minutes.
Add tomato ketchup and chopped coriander leaves, mix well. Turn off the flame and keep it aside.
Now beat the curd. Now we prepare tempering, heat a pan and add 1 teaspoon oil and add cumin seeds and mustard seeds.
When seeds crackle turn off flame and add curry leaves and add this tempering in curd and mix well. Add salt and black pepper powder.
Now cut bread slices in round shape Spread potato mixture on one side of bread slice and keep it on a greased nonstick pan downside.
On upper side spread curd mixture. Cover with a lid.
Let it cook until potatoes sides are golden. Serve hot with green chutney and tamarind chutney or tomato ketchup.
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