Hyderabadi Toast Food
HYDERABADI TOAST
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!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mash the boiled potatoes in a bowl.
- Add Worcestershire sauce/ lemon juice [for vegetarian use only the lemon juice], green chillies, salt to taste and corriander leaves to it.
- Mix well.
- Apply this mixture evenly with the help of a spoon on the diagonally cut slices of bread.
- You will notice the mixture will stick on to the bread.
- Heat oil in a wok.
- Deep fry these bread slices making sure that the side of the bread containing the potato mixture is facing down.
- When the bread turns golden brown, flip the side of the slice.
- Remove onto clean absorbent tissue papers/kitchen towels/paper napkins.
- Now apply the mint chutney on the fried bread slices, evenly all over on the potato mixture side of the fried bread.
- On top of this, apply a layer of Tomato Ketchup.
- Sprinkle finely chopped onions all over it.
- Lastly, sprinkle corriander leaves and sev all over the slice on the side containing the potato mixture.
- Serve hot for a delicious potato breakfast your going to want over and over again!
Nutrition Facts : Calories 208.5, Fat 1.2, SaturatedFat 0.2, Sodium 361.3, Carbohydrate 46.3, Fiber 5, Sugar 8.5, Protein 5.9
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