Prep 20 mins
Cook 30 mins
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!
- 2 medium potatoes, boiled
- 59.14 ml Worcestershire sauce
- 2 lemons, juice of
- 59.14 ml fresh coriander leaves
- 3-5 green chilies, finely chopped
Green mint chutney
- 1 bunch mint
- 1 bunch coriander leaves
- green chili
- tamarind pulp
- tomato ketchup, as required
- 4 slice bread, diagonally cut
- 2 onions, finely chopped
- 236.59 ml 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)
- 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!