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6 - medium-sized
1 - large onion, finely chopped
1- large tomato, finely chopped
1 cup - peas
2 tbsp -
1 tsp - salt
1/2 tsp -
flakes, finely chopped
1- piece of ginger, finely chopped
1 tsp -
1 tsp - chilli powder
6 slices - bread
1 cup - finely grated cheese
2 tbsp -
3 cups - oil
How to Make Cup-Saucer
Boil the potatoes in a pressure cooker and peel off the skin and mash them.
Add corn flour, salt, and cumin seeds to the mashed potatoes.
Knead well and make small balls.
After the balls are made, flatten and make a deep slit in the centre for the stuffing.
Fry in hot oil till they turn golden brown. Keep it aside.
Cut the bread sides and toast the slices to a light brown colour and cut it into circles. Keep those slices aside.
To make the stuffing, add 1 tablespoon of oil in the kadai; saute ginger and garlic for a minute and immediately add onion.
When golden brown, add the tomatoes and fry for 10 minutes.
When the oil begins to separate, add garam masala, salt, and chilli powder and fry for 2 minutes.
Then add the green peas and cook for 5 to 10 minutes.
Garnish with cilantro and cheese. Cool and keep it aside.
Place the 6 slices of round, toasted bread on a serving tray.
Place the potato cups on each bread slice.
Now in the crevice of each potato, stuff the peas sabji up to the brim.
When done, drizzle ketchup.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.