Ingredients

• 6 - medium-sized potatoes
• 1 - large onion, finely chopped
• 1- large tomato, finely chopped
• 1 cup - peas
• 2 tbsp - corn flour
• 1 tsp - salt
• 1/2 tsp - cumin seeds
• 8 - garlic flakes, finely chopped
• 1- piece of ginger, finely chopped
• 1 tsp - garam masala powder
• 1 tsp - chilli powder
• 6 slices - bread
• 1 cup - finely grated cheese
• 2 tbsp - tomato sauce
• Cilantro for garnishing
• 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.