Recipe by
Total Time:
30-45 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.